菠菜沙葛柳叶包 (Spinach Yambean Leaf-shaped Pau)

 

除夕夜，吃剩的沙葛炒虾米，

面团加了点菠菜粉，蒸成菠菜沙葛包子。

包体松软，包馅咸香美味。

早餐或下午茶两相宜。

菠菜沙葛柳叶包
食谱参考 ：紫薯沙葛柳叶包
共做 12个

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
45克 面粉
15克菠菜粉
60克 糖粉
3/4茶匙 双倍发粉
30克 玉米油

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（约30克）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10分钟或熟即可。

.

Spinach  Yambean Leaf-shaped Pau

Yield 12 pcs
Recipe refer : Purple sweet potato Yambean Leaf-shape Pau

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
45g flour
15g Spinach powder
60g icing sugar
3/4tsp double -action baking powder
30g corn oil

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(about 30g) 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 10 minutes or till thoroughly cooked.

@@@@@ Enjoy！ @@@@@