Aunty Young（安迪漾）: 咖喱包 (Steam Curry Paus)

那天烤了咖喱面包，剩下一些咖喱内馅。

第二天就拿来蒸这个好好吃的咖喱包子。

但是居于包子捏的不美，照片又因下雨，不能外拍。

结果就一度冬眠在储档库里；

昨天安哥突然问起，几时再蒸这个包子。

这意味着，这是好吃的包子。😋😋

那就不能因为它的卖相欠佳，

或是照片不如我意，

就让它犹如后宫不幸的妃子，

一世埋没在冷冷的存档库（后宫）啊！！

包子，包子快谢安哥这位恩公去😂😂

安迪一定是最近闭门煲剧 - 芈月传，

中毒了，想象力丰富！

呵。。。。呵。。。

所以说，MCO过后，

一定会造就很多奇异的人才，

你说，会吗？😜😂😂

咖喱包

共做 9个

食谱参阅：咖喱卜，香兰沙葛柳叶包

馅料：

马铃薯 300g（切小颗粒，蒸约8分钟）

洋葱 1/2颗

鸡肉丁 150g（事先用1tbsp咖喱粉腌）

肉类咖喱粉 1tbsp

辣椒粉 1/2tbsp

咖喱叶 3束

油 3汤匙

清水适量

盐适量

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：锅中热油，加入咖喱叶及洋葱炒香，加入鸡肉丁炒至变白。加入马铃薯粒、咖喱粉和辣椒粉，炒匀。加适量清水焖煮一会儿，最后加盐调味即可。(馅料要焖得干身，这样才容易包馅； 调味料要下得重一点，就是吃到是咸的那种，不然之后会觉得太淡)

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45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，捏成包形状，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9分钟或熟即可。

Steam Curry Paus
Yield 9 paus
Recipe refer : Karipap, Panda Yambean Leaf-shape Pau

Filling：

Potato 300g（diced, steam for 8 minutes）

Onion 1/2

Diced chicken meat 150g（marinated with 1 Tbsp curry powder）

Curry powder 1tbsp

Chili powder 1/2tbsp

Curry leaf 3 stalk

Oil 2 Tbsp

Some water

Some salt

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. Heat up oil, saute the onion and curry leaves until fragrant, add in diced chicken meat, saute it until pale in color. Add in diced potatoes, curry powder and chili powder, stir well. Add in some water to simmer 2 minutes, finally season with some salt to desire taste. (the filling is good to be a bit dried so that easy for the wrapping job).

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 45 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 Pau 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 9 minutes or till thoroughly cooked.