IMG_9224ingredients (makes about fourteen 30-32g buns)

poolish dough (A)
100g all purpose flour
1g instant dry yeast
80g water

starter dough (B)
all of poolish dough (A)
145g water
7g sugar
180g all purpose flour

main dough
175g of starter dough (B)
20g caster sugar
175g all purpose flour
2g instant dry yeast
50-55g water (add according to flour’s water absorption ability)

filling
270g minced pork
75g leek, chopped

filling seasoning (please add according to individual preference)
salt
soy sauce
chopped ginger
sesame oil
pepper
half an egg white

finishing
30g oil
cooked black & white sesame seeds, as appropriate
chopped spring onion, as appropriate
cornstarch solution (30g corn starch + 400g water)

IMG_9225食材(可做十四个 30-32克包子)

面种 (A)
中筋面粉 100克
即溶干酵母 1克
水 80克

老面 (B)
所有 (A) 面种
水 145克
糖 7克
中筋面粉 180克

主面团
老面 175克 (B)
绵白糖 20克
中筋面粉 175克
既溶干酵母 2克
水 50-55克(依照面粉吸水量加入)

内陷
猪绞肉 270克
韭菜 75克、剁碎

调味料(依个人口味儿适量加入)

生抽
姜末
麻油
胡椒粉
蛋白 半颗

收尾
油 30克
熟黑、白芝麻 适量
青葱 剁碎 适量
芡汁(粟粉 30克+水 400克)

Directions/做法

– prepare starter dough ~ first, mix all of poolish dough (A) ingredients. cover with cling wrap and allow to proof between 2-4 hours (dough is ready when it forms a horizontal line across the bowl)
事先准备老面 ~将所有(A)面种食材混合。盖上保鲜膜,发酵 2-4小时(发酵好的面种和容器的底部形成平行线)

– add all of the above poolish dough with the rest of the ingredients of (B). cover with cling wrap and proof for about 12 hours under room temperature
将老面(B)食材加入以上面种(A)。盖上保鲜膜以室温发酵约 12小时

IMG_9209the proofed dough will be very hole-ly
发酵后的老面充满大气孔

– mix all of main dough ingredients, and knead till you get a shiny dough. cover with a piece of wet cloth and rest for 5 mins
主面团食材全部混合,搓揉至光滑。盖上湿布,静置五分钟

– mix filling ingredients (except leek) together with seasoning. mix well then add in leek and stir till you get a paste. set aside
内陷食材(除韭菜)和调味料混合均匀。拌入韭菜、搅拌至起胶

IMG_9210divide dough into 30g portions
面团分割成 30克等份

IMG_9211roll out a portion of dough into a disc
取一份面团擀成圆面皮

IMG_9212add a big tbsp of filling
勺入一大匙馅料

IMG_9213pleat bun
将面皮打褶

IMG_9215place buns onto a lightly greased frying pan
cover and rise for 15 mins
整形后的包子摆码在抹了油的煎锅
盖上锅盖儿,发酵 15分钟

IMG_9219turn on fire to low heat and add in corn starch solution till 1/4 height of buns
bring solution to a boil
开小火,芡汁加入至包子四分之一高度
将芡汁烧开

IMG_9220Once solution boils, cover pan, and time for 7 mins till solution almost dry up
芡汁一烧开,盖上锅盖儿,计时七分种~煮至芡汁快收干

IMG_9221drizzle oil over the buns. this gives a nice glaze to the buns, and adds crunchiness to the base
cover and continue to cook for 3-5 mins till solution drys up totally
开盖儿,淋上油(包子因此会更有亮度、底部也更有脆感)
盖上锅盖儿,继续煮 3-5分钟,直到水份完全烧干

IMG_9223sprinkle sesame seeds & chopped onion as desired
撒上熟芝麻和葱碎

IMG_9228serve hot
趁热享用

i am submitting this post to Best Recipes for Everyone: BREE #12 点心
organised by Fion of XuanHom’s Mom & hosted by May of 厨苑食谱

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(10) Comments

  • WanwanTea (August 10, 2015)

    我也来趁热享用这可口,捏得美美的生煎包!开动^^

  • asianmist (August 10, 2015)

    好吃!

  • bactilia82 (August 10, 2015)

    Hi there! yum yum.. delicious~ i have a question.. may i know during the lastly 15 mins rise, do we need let the bun to rise until double? thank you

  • 婉婉下午茶 (August 10, 2015)

    哇!捏得好美的生煎包!!我也来趁热享用^^
    对了,亲,怎么在我部落格所链接妳家的部落格还停留在三天前的作品,不会更新哦。。

  • joceline (August 10, 2015)

    好厉害哦。把包子捏得好美丽。迷你形状很可爱。

  • May Law (August 10, 2015)

    好美的生煎包, 那花纹也好美, 我也想挑战这个了! 谢谢亲亲大分享。。

    • May Law (August 10, 2015)

      亲亲啊, 记得链接你家的好料在最棒食谱哦! 谢谢你了

  • Angie Ng (August 10, 2015)

    嗨,我回来了,嘻嘻~
    这很高难度叻,我总是不能把包子捏得这么漂亮,失败。。。

  • Veronica Ng (August 10, 2015)

    Yum! Yum! Yum! Any more left Victoria? Loved the pleats, your pleating technique is awesome. I could never do this.

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Victoria Bakes – Baking into the Ether