2019年7月12日星期五

香兰沙葛柳叶包 (Pandan Yambean Leaf-shaped Pau)


想念捏包子了。
尤其是柳叶形的,
尤记得上回第一次捏金瓜椰丝柳叶包
实在其丑无比。

想着再来试试,
看看是否超越昨天的自己,
自说无效。

问了安哥和安娜,
父女俩,异口同声:
“漂亮! 漂亮!”

这意味着,我最终超越昨天的自己了!
耶。。。。小开心!


虽然有比较好了,
但是依然有再进步的空间,
加油!


包皮松软不粘牙,内馅咸香鲜甜,
好吃! 好吃!




为了应柳叶的形态,
加了一滴食用香兰精华液。
你如果勤劳的话,可以自搅新鲜香兰汁取代。





香兰沙葛柳叶包馅料:
冬菇 10朵,浸软,切丝
虾米 50克,浸泡 ,切碎
沙葛 300克,去皮,切丝
葱头仔蓉  2 汤匙
蒜蓉    1汤匙
清水 120毫升

调味料 :
生抽   1汤匙
胡椒粉 1茶匙
盐 1/2 茶匙
味精 1茶匙


包皮材料
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
少许食用香兰精华液

做法 :

1。馅料 : 锅里热少许油,炒香葱头仔蓉,蒜蓉和虾米,加入冬菇,沙葛,翻炒均匀,加入调味料,拌匀,最后加入水,中火焖至汤汁浓稠,盛起,待冷备用。

2。皮料 : 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30分钟,然后分割成每份40克。

3。 取1 份小面团,压扁,以杆面棍将周边杆薄,包入1大匙馅料,捏成柳叶形状,底部垫纸,排放在蒸笼里,发酵30分钟。

4。 锅里煮好滚水,排好架子及铺块白布,排入(4)后盖好,以中火蒸8分钟或熟即可。
















Pandan Yambean Leaf-shaped Pau
For filling :
50g dried shrimps, soaked and  julienned
300g yambean, peeled and julienned
10 mushroom, soaked and  julienned
2 Tbsp chopped shallots 
1 Tbsp chopped garlic
120ml water

Seasoning :
Soya sauce 1Tbsp
1 tsp pepper
1/2 tsp salt
1 tsp MSG

Dough:

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 Pandan concentrated


Method :
1. For filling: Heat wok, saute the chopped shallots,chopped garlic and dried shrimps until fragrant. Add in , yambean and mushroom, stir -fry evenly. Add in seasoning stir well. Add in water cook until its consistency has thickened. Dish up and cool at aside.

2. For skin:  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 30 minutes, then divide the dough into 40 g each.

3.   Press one of the small dough, use rolling pin to roll around the edge, wrap with 1 Tbsp filling and shape it into Leaf shape. Put piece of paper underneath the Leaf-shaped buns and arrange them into the steaming tray and rest for 30 minutes.

4. Bring water to a rapid 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.(4) on the steaming rack. Cover the wok and steam over medium heat for 8 minutes or till thoroughly cooked.











@@@@@@ Enjoy! @@@@@@


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