Aunty Young（安迪漾）: 香兰咖喱包 (Pandan Curry Buns)

2020年6月14日星期日

香兰咖喱包 (Pandan Curry Buns)

蒸包子，易学不易精。

从包体的松软但不粘牙的要求，

好看的包纹捏法，

发酵时段的刚好，

蒸煮的时间，以便出炉纹路鲜明。

这些都得经过不断的琢磨，才能掌握。

今天，我又来尝试，（不用市场专卖的包子粉），自己调配普通面粉。

刻意比上回多用一些低筋粉，

结果口感较沾牙，个人较不喜欢。

所以，以下的食谱是根据上回黑白木耳沙葛包呈现。

因为上回的口感是我喜欢的松软但不粘牙的。

包纹感觉不错，应该是捏多有功吧！

果然勤能补拙💪

咖喱包子，辛香开胃的内馅固然不可缺。

好吃！好好吃！

香兰咖喱包

共做 11个

食谱参阅：咖喱卜，黑白木耳沙葛包

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：
4克即溶酵母
50克清水
*使用前混合均匀

B :
250克面粉
50克低筋面粉
25克细砂糖

50克浓缩香兰液
55克水
1/8茶匙双倍发粉
10克玉米油

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 Pandan Curry Paus
Yield 11 paus
Recipe refer : Karipap, Black and White fungus Yambean Paus

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：
4g Instant yeast
50g water
*Mix well before using

B :

250g plain flour
50g cake flour
25g caster sugar

50g concentrated pandan juice
55g water

1/8tsp double -action baking powder
10g corn oil

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.