Aunty Young（安迪漾）: 寿桃包(Steam Peach Longevity Buns）

太久没有蒸包子了，

刚巧朋友相约来安家厨房做料理，

安迪提议，蒸个包子解解相思吧。

朋友竟然指着食谱封面的寿桃包，

我。。。。我。。。心里想，有难度哦，

可是面对她期待的美好心情，

实在难于拒绝，

只好随缘开工了。

寿桃初体验。。。。

整体来说还不错。

尤其染色的环节，

原食谱是用牙刷来喷色，

试了几回，发现难于掌控，

最后，安迪决定以棉花和棉花棒来取代，

嗯。。。果然顺利多了。

效果也令人满意。

至于味道如何？

包体松软，内馅香甜，

安哥和朋友的先生都不约而同，

给很正面的评论，

把两个窝在厨房整个下午的师奶，乐翻了！

寿桃包
食谱参考： Y3K
共做13个

寿桃皮料 :
A：
1 1/2 茶匙即溶酵母
110毫升清水
*使用前混合均匀
B :
225克包粉
60克面粉
60克糖粉
3/4茶匙双倍发粉
26克玉米油
少许食用粉红色素，以适量清水稀释

叶子皮料：
25克包粉
18克清水
少许食用绿色素
* 使用前，混合均匀

内馅：
260克豆沙

装饰工具：
1片棉花和1根棉花棒
13张8 cm x 8 cm的油纸

做法：
1. 将豆沙内馅分成每份20克，搓圆，待用。

2. 将B料放入大碗内，倒入A料拌匀，倒在桌面用手搓数分钟至光滑面团。盖上湿布，发酵1小时，然后分割成每份40克。

3. 将叶子皮料倒在桌面，用手搓2分钟至光滑面团。杆平用小刀割出26片叶子形，用刀画出叶纹，待用。

4. 造型：将做法（2）的小面团滚圆后压扁，中间部分稍微后一些，裹入1份内馅边沿折起，收口向下，搓成桃形。用铁匙在中间压一横。捏成仙桃型，将2 片叶子搽上少许水，粘在寿桃下端，排放在一张油纸上。重复步骤至完成所有的面团。

5. 将完成的寿桃包子，排放在蒸盘里，盖着待发30分钟。

6. 蒸锅滚水，中火蒸7分钟或熟即可.

7. 待寿桃包子稍微冷后，以棉花沾上少许粉红色素，把寿桃包子给上色。内陷的地方可以用棉花棒来补充。

Steam Peach Longevity Buns
Recipe adapted from ： Y3K
Yield 13pcs

Ingredients for Peach skin :
A：
1 1/2 tsp Instant yeast
110 ml water
*Mix well before using
B :
225g Pau flour
60g flour
60g icing sugar
3/4tsp double -action baking powder
26g corn oil
Some edible pink coloring, dilute it with some water

Ingredients for leaves：
25g Pau flour
18g water
Some edible green coloring
* Mix well before using

Filling：
260g red bean paste

Decoration tools ：
1 slice cotton and 1 cotton bud
13 sheets 8 cm x 8 cm liner

Method ：
1. Divide the red bean paste filling into 20 g each, shape into ball, set aside.

2. Combine the ingredients (B) in a big mixing bowl. Add in ingredients (A), mix well. Place it on a tabletop. Knead with your palms for few minutes till the dough becomes shiny and soft. Return the dough back to the bowl, cover with a damp cloth. Proof for 1 hour, then divide the dough into 40 g each.

3. Place the leave ingredients on a tabletop. Knead with your palms for 2 minutes till the dough becomes shiny. Flatten it, use the knife to cut out 26 leaves and draw out the leave veins with knife, set aside.

4. To shape : Flatten the small dough from (no. 2), the centre is thicker than the sides. Stuff in 1 portion of filling, pull centre up to seal edges. Place the opening downwards and shape it into Peach shape. Use the metal spoon to press a dent on the middle part. Dab a little water on a pair of the leaves and stick them on the peach bun. Place it on the liner. Repeat process until finish all the balance dough.

5. Arrange the Peach buns on the steaming tray, cover it and proof for 30 minutes .

6. Bring water to a rapid boil, steam with medium flame for 7 minutes or until cooked.

7. Once the buns are cooler, color it with cotton dipped with pink coloring. Touch up with cotton bud for some difficult to reach area.