IMG_8518i made this bun, or should i say this bun recipe 2 days in a row
it is truly good, and soft i just wanted to use different filling
thanks to “gor gor” for sharing this marvellous recipe
这包子皮,偶连续做了两天。。
两天用了不同的内陷。 这包子皮,真滴又软、又好吃
谢谢 “哥哥” 分享这好食谱

Original recipe adapted with modifications from Guai Shu Shu

Ingredients (makes about eleven 25g buns)

137.5g bao flour
25g corn starch
25g sugar
2.5g instant dry yeast
pinch of baking powder
93g warm water
7.5g shortening, softened

filling
kaya, chilled overnight

IMG_8519原食谱请到访怪叔叔

食谱(可做 11颗 25克包子)

包子粉 137.5克
粟粉 25克
糖 25克
即溶干酵母 2.5克
泡打粉 一小撮
温水 93克
白油 7.5克,软化

馅料
咖椰,隔夜冷藏

Directions/做法:

IMG_8521– mix all dry ingredients together, and add in water. knead till everything comes together
干性食材混合均匀后加入热水、和面

– incorporate shortening and continue to knead till you get a soft dough
加入白油,继续搓揉至成团

– allow dough to rise till double in size
面团发酵至双倍大

– punch dough down, and divide into 11 equal portions. rest dough for 10 mins
面团排气、分割成十一等份。静置十分钟

– roll each dough into a disc, and place a small scoop of chilled kaya in the middle. wrap bun and seal seams well. place bun on parchment paper and rise for about 20 mins
面团擀成面皮,勺入一小勺冷咖椰。封口捏紧,摆放在烘焙纸上,发酵二十分钟

– bring a pot of water to rolling boil and wrap lid with a piece of cloth. steam buns over high heat for 3 mins (yes, just 3). turn off heat, and leave buns inside (without removing lid) for 10 mins
蒸锅盖子裹上一块布,将水煮开。摆入包子,以大火蒸三分钟(嗯,就三分钟)。熄火、让包子在蒸锅里焖十分钟后才掀开盖子

 IMG_8523this is a manual embosser which i purchased in tokyo
手动烙印是在东京买滴

IMG_8520

 

 

Pollution index: where is the sun in hong kong

 

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(16) Comments

  • 婉婉下午茶 (March 9, 2015)

    真有你的,这摆法也太可爱了啦!我愿化成鸟妈妈,这些*蛋

    • 婉婉下午茶 (March 9, 2015)

      哎呀,手指太粗,每次按错键^^还没说完就按发送。。继续。。这些*蛋*就可以统统归我咯!^^

  • Ann Low (March 9, 2015)

    Victoria,我多麽的希望能够是你的邻居,这样就可以每天吃到你做的美食~~

  • Sharon (March 9, 2015)

    嗯咯,最好大家都住靠近,每天可以交换不同的好料吃,哈哈!

  • Doreen (March 9, 2015)

    Hi Vic,
    迷你的又是Vic,强力推荐,肯定不可错过呢!
    嗯咯!我也跟Sharon 和Ann一样,要住在你家隔壁。。哈哈!
    mui

  • Veronica Ng (March 9, 2015)

    My goodness, another highly recommended recipe! Do you know I\’ve bookmarked so many of your recipes and I don\’t know when I could try them all out. Your kaya baos look terrific! I also want to be your neighbour Victoria.

  • Mel (March 9, 2015)

    How I wish I could just have one from you !

  • 鲸鱼 (March 9, 2015)

    软软的
    人家要吃啦
    明天早餐哈

  • 厨苑食谱 (March 9, 2015)

    个个都要搬去做亲的邻居, 那我只好等着亲亲你空运给我了, 哈哈!
    亲强力推荐的, 我记下了, 得空就开工吧!

  • Zoe (@bake4happykids) (March 10, 2015)

    Hi Victoria,

    I have seen these embossers in Tokyo before but didn\’t buy any because I don\’t know how to use it. Did you heat the embossers and place the heated embosser on your buns?

    Zoe

    • Victoria Bakes (March 10, 2015)

      Hi Zoe, it\’s very easy. just use a blow torch, and flash it on the embosser for about 45s to 1 min (when it starts to turn black). my practice is to blow at it a little, then emboss on a sample bun to ensure i\’m ok with the colour. that\’s it 😉

  • Susanne Ng (March 10, 2015)

    The embossers are so cool! Thanks for sharing ^_^

  • AuntyYoung (March 10, 2015)

    原来你也有支魔术棒,挥一挥,kaya包变鸟蛋!
    拍手!po.po.po………你好棒!

  • Daisy Tang (March 10, 2015)

    哇!圆圆的,我以为是蛋呢!真的好可爱呢!

  • chloe (March 10, 2015)

    Hi Victoria
    The pinch of bp . is it about 18 tsp. Also is it difficult to wrap kaya filling since it is so soft. Thanks for reply
    Regards

    • Victoria Bakes (March 10, 2015)

      Hi Chloe, its lesser than 1/8 tsp. Literally just pinch, thats it.

      As for kaya, if u see the above, i asked for it to he chilled overnight. That way, it firms it up a little so u can scoop and wrap it inside the dough.

      Hope this helps.

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Victoria Bakes – Baking into the Ether