2021年2月22日星期一

紫薯豆沙包 Purple sweet potato Red bean paste Pau

 


剩余的紫薯粉,
加入面团,
蒸出一笼粉紫色的包子。
还挺好看滴😍😍


豆沙内馅在冰箱冬眠一段时日,
也顺便清清仓。

一共蒸了12个包子,
隔壁家派了6个,
自家午茶吃三个,隔天早餐吃三个,
也就清笼了。





紫薯豆沙包
共做 12个


馅料:包装豆沙馅 240克

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
50克 面粉
10克紫薯粉
60克 糖粉
3/4茶匙 双倍发粉
30克 玉米油

做法 :

1。 内馅: 将豆沙馅分割成12 份,每份20克,搓圆待用。

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份馅料,捏成包子形状,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。







Purple sweet potato Red bean paste Pau
Yield 12 pcs

Filling : store bough red bran paste 240g

Dough:
A:
1 1/2 tsp Instant yeast
110 ml water
*Mix well before using

B :
225g Pau flour
50g flour
10g Purple sweet potato powder
60g icing sugar
3/4tsp double action baking powder
30g corn oil

Method :
1. For filling: Devide the dough into 12 equal portion, each weigh 20g and roll in to ball.

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 portion of red bean paste filling and shape it into Pau shape. Put piece of paper underneath the Pau 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! @@@@@



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