Aunty Young（安迪漾）: 金瓜椰丝柳叶包 ( Pumpkin with Shredded coconut Leaf shaped Pau)

今天又是赴约的一天。

带着丑丑的柳叶包来和大家一起开心参与“金瓜包子趴地”。

第一次尝试捏柳叶形的包子，

难免丑态毕露，还请大家多多包涵。

刻意的把金瓜皮也一起参入。

希望绿点的加入，带出柳叶的绿意；

同时也可以保留金瓜皮的营养成分。

金瓜椰丝柳叶包

皮料：

A : （使用前混合均匀）
      即溶酵母 1茶匙
清水 40毫升
B : 包粉 140克
   糖分 50克
   白油 10克

金瓜和金瓜皮个别40克（切块，蒸熟，压烂）

椰糖椰丝馅料：

椰丝 150克

椰糖 80克

水 70克
班兰叶 2叶

做法：

1。馅料:将水及椰糖煮至椰糖溶解，加入班兰叶和椰丝，小火炒干即可。

2。皮料：将（B）料放入大碗加入（A）料拌匀，倒在桌面用手搓2分钟至光滑面团，用布盖着发酵30分钟，分成10份（约30克1份）。
3。造型：将（2）的面团滚圆后压扁，中间部分稍微厚一些，包入1份馅料，边缘折起成柳叶形，收口捏紧，排在纸杯上，重复至完，盖着待发30分钟。
4。锅里煮好滚水，排好架子及铺块白布，排入（3）后盖好，以中火蒸9 - 10分钟或熟即可。

Pumpkin Shredded coconut Leaf Pau

Ingredient for skin :

A : (mixed just prior to using)
     1 tsp instant yeast
     40ml water
B : 140g pau flour
     50g icing sugar
     10g shortening

40g pumpkin, 40g pumpkin skin (diced, steamed and mashed)

For filling :

150g fresh shredded coconut
80g gula Melaka (palm sugar)
70g water
2 pandan leaves

Method :

1. For filling : In a pot cook the water and gula Melaka until melted. Add in pandan leaves and shredded coconut, stir-fry until dry with low flame.

2. For skin: Combine ingredients (B) in a big mixing bowl. Add in ingredient (A) and mix well. Invert onto a tabletop and knead with your palms for 2 minutes till dough becomes shiny and soft. Return dough to the big bowl and cover with a piece of cloth. Proof for 30 minutes. Divide into 10 portions (about 30g each).

3. To shape: Flatten a dough from no. (2) into a circle. Flatten the edges so that the center bulges slightly and place in a portion of the filling. Gather the edges to form a leaf shape, seal opening and lay it facing upwards on a flattened paper cup. Repeat process until all the dough is used up. Cover and proof for 30 minutes.

4. Bring water to a boil in a wok, then place a steaming rack in the wok. Cover the inside of the wok lid with a cloth(to prevent the water droplets from dripping onto the paus). Arrange no.(3) on the steaming rack. Cover the wok and steam over medium heat for 9 -10 minutes or till thoroughly cooked.