ingredients (makes 10)

dough
200g hong kong/pau flour
2g instant dry yeast
10g caster sugar
10g coconut oil
110g ice water

filling
1/2 portion japanese custard

食材(可做10个)

面团
香港水仙粉/包粉 200克
即溶干酵母 2克
细砂糖 10克
椰油 10克
冰水 110克

内馅
日式卡仕达酱 1/2份

Directions/做法

mix all dough ingredients together and knead till you get a soft dough
(no need to knead till window pane)
divide dough into 10 portions of 32g dough and the remaining shaped into small rain-drop dough
面团食材混合、揉至光滑即可
(无需揉出膜)
面团分割成 10个 32克面团、剩余的整形成雨点状小面团

dust tabletop with potato/corn starch GENEROUSLY
roll out a portion of dough into a disc and place in a portion of filling (filling being 16g per portion)
案板撒上生粉/土豆淀粉
面团擀开成面片、摆入一份内馅(16克一份)

pleat dough as above
捏出小褶

bring a pot of water to boil then place in buns
steam over high heat for 4mins 20 secs
turn off heat, and allow buns to sit in for another 4mins 30secs before removing
(steaming time for reference only)
将一锅热水烧开、摆入包子
以猛火蒸 4分20秒
熄火、需焖 4分30秒再开盖儿哈
(蒸包子时间仅供参考)

Personal notes/温馨小贴士:
– you can substitute oil with other odourless cooking oil
椰油可用其它无味儿油替代

– making pleated steam buns is different from making bread. as much as a hydrated dough yields soft bread, the pleats will not be refined post steaming. hence you must flour the tabletop generously when rolling out dough. also adjust hydration required accordingly
要制作出漂亮褶子的包子和制作面包是两回事儿。虽然含水量高的面团可制作出柔嫩的包子,但包子会因水量高而导致蒸出来的效果(褶子)都“化”成无。所以亲们切记擀面团时一定要在案板上撒上足够生粉。另,水量请自行调整哈

– make sure custard is chilled before shaping. mine wasn’t chilled enough so it made pleating challenging
卡仕达酱需冷藏才使用。我这次用的卡仕达酱不够冷,造成整形包子过程有点儿困难

– feel free to substitute filling with other filling
内馅可随意变换

– i am making the bun in hot singapore. so i chill each bun after pleating, and remove from chiller just before steaming. i leave it out for about 15-20 mins before putting into steamer to steam
在炎热的新加坡制作包子不简单~面团发得有点快。所以我每包完一个就冷藏一个。要蒸之前,将所需包子从冷藏库取出,回温 15-20分钟,就即可上锅蒸

– some people do not like the pointed top. they choose to use a skewer to prick a hole on the top. all about personal preference
有些朋友不喜欢尖头包子,并选择用竹签在尖角上插上一个小孔。不晓得你喜欢哪个造型呢?

– everyone has their own way of pleating buns ~ thumb only, thumb and index finger or 3 fingers like me. use whichever way that is most comfortable. most importantly, be patient… you will like to achieve about 32 pleats if possible.
每个人都有自己折褶子的手法~仅拇指、拇指和食指、或像我,三只手指。找出一个最适合自己的方式去整形、用心的整出一个32褶的包子

– proportion of dough to filling should be 2:1
面片对内陷比例为 2:1

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