Recipe adapted from ontvb.com

Ingredients

Bao dough
600g flour
19g baking powder
150g sugar
30g lard
*2900 cc water ( believe this meant 290cc since flour : water proportion should be 2:1)
11g active dry yeast

Filling
300g ground fatty-lean meat
150g baby cabbage
50g salted fish
20g ginger powder

Seasoning
salt
sesame oil
pepper
corn starch

食材

面团
面粉 600克
泡打粉 19克
糖 150克
猪油 30克
*水 2900毫升(这个估计是印刷错误。水对粉的比例应是 2:1. 所以水份该是 290毫升)
快速干酵母 11克

内馅
猪肉末 300克(肥瘦各一半)
娃娃菜 150克
咸鱼 50克
姜粉 20克

调味料

麻油
胡椒粉
粟粉

Directions/做法

– dissolve yeast in 50cc of warm water and allow it to sit for 20 mins
将酵母溶入于 50毫升温水、静置 20分钟

– after 20 mins, mix together flour, baking powder, yeast mixture and lard in a mixer bowl and make a well in the middle. pour in water, and sugar into the well and knead to form a dough. proof in room temperature for one hour
20分钟后,将面粉、泡打粉、酵母水和猪油加入容器中并在食材中央压出小坑。加入水和糖、和面成团。室温中发酵约 1小时

– meantime, season meat with salt and corn starch and stir till you get a sticky paste. season baby cabbage and salted fish with sesame oil, pepper, corn starch and ginger powder, and add this to the meat. incorporate well and chill this for 30 mins
面团发酵当儿,用盐和粟粉盐腌肉并搅拌至起胶。娃娃菜和咸鱼加入麻油、胡椒粉、粟粉和姜粉腌制。加入猪肉、拌匀。冷藏 30分钟

– after proofing, roll bao dough into a rope, and divide into equal portions. roll each into a ball and wrap filling in it
将发酵后的面团擀成长条、分割成若干小剂子。将每份面团揉成小圆球、裹入内馅

– rise each bun for 1.5 hours
整形后的面团发酵约 1.5小时

– steam buns in a pot of boiling water ~ bigger buns for 10 mins, and smaller buns for 8 mins
包子放入装着已煮开水的蒸锅内~大包子蒸 10分钟、小包子蒸 8分钟

– pour a teaspoon of oil into a heated pan and pan fry steamed buns till golden brown. fry only as much as you want to eat
* by default, this bun should be fried in oil but according to the chef, a bun that is purely fried is too oily for the liking of hong kong people. hence, he suggested to first steam, and then lightly pan fry till golden brown
热的煎锅内加入一小匙油,将蒸锅的包子略煎至金黄色。吃多少、减多少
*据师傅所言,这包子应该直接用油煎炸至熟,但如此会导致包身油腻,不适合港友口味儿。所以他建议先蒸、后煎至金黄色

Personal notes/温馨小贴士:

– i one-third the recipe and made 8 “fish”, each weighing 45g
我做了食谱三分之一的量,做了 8条鱼,各 45克

– i mixed all the dry ingredients and water and kneaded it into a dough. i then added the lard only after the dough was formed. total kneading time was about 10 mins
制作面团是,我将所有干食材和水混合、和面成团。和面面后在加入猪油。全程揉面时间约 10分钟

– my first batch of fish was steamed for 9 mins on high heat, but as the steamer got hot, the subsequent batches were steamed for 8 mins on medium high heat. i then left them in the steamer for 2 mins before removing to pan-fry (as you can see, pan-fried buns are smaller than the steamed ones)
第一批鱼以高温蒸了 9分钟。之后因蒸锅温度较热,后续包子都以中大火蒸了 8分钟。蒸熟后,包子在蒸锅内续焖 2分钟后在取油煎(图中可见煎过的包子小于蒸哒)

– to shape fish:
制做小鱼儿:

take a portion of dough and lightly roll it out into a disc
取一份面团、轻轻擀成圆面皮

place a portion of filling into the middle of the disc
勺入一份内馅

then gather the sides together (don’t have to be pretty)
封口捏紧(无需过于整齐)

pull the dough lightly so that you get a balloon shape
将封口捏起让面团自然掉落成雨滴形

give the ends a twist so that the portion separating the body and tail is thin
尾部拽起,形成身体和鱼的尾巴

press the tail down…
尾巴压扁

… then stretch the tail out into your desired shape
让后将尾巴继续拓展拉成心意的形状

snip scales on the body with scissors and make indentations (lightly) on the tail with a knife
在鱼身用剪子剪出鱼鳞
尾巴用刀子轻轻划出纹路

proof your buns
发酵面团

just before steaming, draw eyes with bamboo charcoal powder mixture, then off to the steamer it goes
(mix 1 tsp of bamboo charcoal powder~ more if required~ with one egg yolk)
入蒸锅前,用竹炭分浆画上鱼眼
码入蒸锅
(竹炭浆:将 1小勺黑竹炭粉溶入于一颗蛋黄。拌匀即可)

i am submitting this to International Yeasted Recipe hosted by Kristy of My Little Space

《食为奴》咸鱼包  (❁´‿`❁)*✲゚*
翻生、翻生、咸鱼都要翻生

Pollution index: 313 (severely polluted)

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(18) Comments

  • 0620 (March 17, 2014)

    这次妳很快手哦
    我也save下了这个recipe
    不懂几时才甘愿做lor XD
    鱼型的咸鱼包还是第一次看见,Like!!

  • Qi Qi in the house (March 17, 2014)

    呵呵,还真是名副其实的咸鱼包。

  • May Law (March 17, 2014)

    咸鱼包就让你变了一条鱼来了, 你真的好有心思,真是什么都难不到你了!

  • kristy (March 17, 2014)

    Oooo….I am craving for this \’ham yue bao\’ as well. I am too aftering that movie. I\’ll definitely will try it out one day. You\’re invited to link this recipe to my International Yeasted Recipe event. Looking forward to seeing you there.

  • Mel (March 17, 2014)

    Oh my… that Gilded Chopsticks series has inspired you indeed to make this \”hum yu bao\”! I wish I could have one as I know it must taste real yummy!

  • Fion@轩宏妈 (March 17, 2014)

    还有形状呢,真的是咸鱼包。。。哈哈哈

  • sally (March 17, 2014)

    你的手脚好快呢,这几天我看到我的脸书朋友也在分享这个,
    咸香的一定很好吃的呢。。。呵呵

  • Ann Low (March 17, 2014)

    WOW! I like these little cute fish buns. The taste must be unique with salted fish 🙂

  • 月亮 (March 17, 2014)

    哈哈哈,我之前还一直奇怪怎么最近看很多人pose美食分享去吃咸鱼包
    原来是因为这套戏
    我看到你的标题就知道按进来一定不会失望,你的作品太可爱太美了
    其实我每次都想用你的食谱的,可是又懒惰,好像自己做不出那么美的咯

  • 鲸鱼蓝蓝蓝 (March 17, 2014)

    哈哈哈,这个包啊,最近爆红呢:)

  • 婉婉下午茶 (March 17, 2014)

    名副其实的“咸鱼返生”!哈,你真行!!

  • Cass (March 18, 2014)

    哈哈哈,好可爱,原来它的尾巴是这样得来的哦 :)

  • fromthekitchenofeloise (March 18, 2014)

    This is amazing! Sounds super yummy!

  • bentomonsters (March 18, 2014)

    So cutee, you are amazing!

  • Zoe (March 19, 2014)

    Hi Victoria,

    Glad that you like the banana cake recipe 🙂

    Like your step-by-step instructions on how to shape fish baos… the dough must be very stretchy to allow you to \”pull\” out a tail :p

    Zoe

  • Jessie Ng (March 19, 2014)

    Hahaha, no time to watch series but I know who are in that series.

  • dianaquek (May 1, 2015)

    i really love this!!

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Victoria Bakes – Baking into the Ether