Aunty Young（安迪漾）: 紫薯沙葛柳叶包 (Purple sweet potato Yambean Leaf-shaped Pau)

2020年3月28日星期六

紫薯沙葛柳叶包 (Purple sweet potato Yambean Leaf-shaped Pau)

3月28日，

不知不觉，大马行动限制一来到第十一日了。

截至昨日中午12时，我国新增130宗确诊病例，使得累计确诊病例为2161宗。累计死亡病例达26宗。资料来源：东方on line

情况令人担忧，也让人心痛。

希望这是病播的巅峰期，

接下来将会是下减的据数和再也无死亡病例。

想说：前线的将士们，

你们真的很棒👍

躲在你们舍己又有力的矛盾之后，

才护大伙周全！

谢谢你们，向你们敬礼！

好了，已经面对残酷的现实。

吃个美美的柳叶包子，调节一下心情。

把自己顾好，负面的一方就少了我一个，

这样，对抗炎的前线将士们，

无非是事半功倍！💪

谨记，Stay at home😘

沙葛包，安哥的要求，

念起我的柳叶包，一并变出。

紫薯沙葛柳叶包
食谱参考：香兰沙葛柳叶包
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克紫薯粉
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。

沙葛馅料

Yambean filling

紫薯面团

Purple sweet potato doudg

Purple sweet potato Yambean Leaf-shaped Pau

Yield 12 pcs
Recipe refer : Pandan Yambean Leaf-shaped 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 Purple sweet potato 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 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.