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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