〜生肉包〜



〜生肉包〜
tasted satisfied very soft and loose ^ o ^
Health bun ~ ~

~ The basic approach buns skin

Materials :
300g Hong Kong flour / bread flour

5g of dry yeast
5g Double baking powder / Baking powder
70 grams of sugar
20g shortening   
120-150cc Water
 

Practice:
1 ) The Hong Kong flour, yeast , baking powder and sugar and mix well double , adding water knead into a soft group , then add the shortening and knead until smooth and can be pulled into a thin dough.
2 ) dough covered with a damp cloth and let it ferment 30 minutes until doubled .
3 ) will then knead the dough until smooth after shaping.

Filling:
Pork / Chicken ------ 300 grams ( cut into small pieces )
Turnips ------ 100 g ( diced like )
1 tsp ginger
Onion juice 1 tsp
Salt 1 / 2 tsp
Shaoxing wine / wine ------ 1 teaspoon
2 tablespoons soy sauce
1 teaspoon sugar
Pepper 1 /4 teaspoon
Crystalline powder 1 teaspoon chicken
3 tablespoons water
1 teaspoon sesame oil
1 tablespoon garlic oil
3 tablespoons chopped green onion
1 tablespoon cornstarch

Practice:
1 ) Filling: all the materials used in the same direction stir evenly , refrigerated 3-4 hours before use .
2 ) Leather: The leather made good divided into 30 g pieces , made of spherical, rest for 10 minutes.
3 ) 1 part leather defend a circle ( the middle of thick outer thin ) , put the package into the filling baking paper , direct emissions in the steamer , cover and go 30-40 minutes.
4 ) From the steam from cold , with high heat for 20 minutes. After steaming , opened a small slit to allow the steam comes out , remove the lid until the buns , you can serve hot .

Warm Tips
~ This approach best suited to family -style production, the effect is also easy to do well , add yeast and baking powder must fully rub evenly , there would be little point in steamed buns brown leather

〜生肉包〜

〜基本包子皮做法

材料:
香港面粉/包粉------300克
干酵母5克
双倍发粉/发粉------5克
糖70克
白油20克
清水------120-150毫升

做法:
1)将香港面粉、干酵母、双倍发粉和糖拌匀,加入清水搓成软团,再加入白油搓揉至光滑及可拉成薄的面团。
2)用一块湿布盖着面团,让它发酵30分钟至双倍大。
3)将发好的面团再搓揉至光滑后才整形。

馅料:
猪肉/鸡肉------300克(切小片)
沙葛------100克(切丁状)
姜1小匙
葱头汁1小匙
盐1/2茶匙
绍兴酒/米酒------1茶匙
酱油2汤匙
糖1茶匙
胡椒粉1/4茶匙
鸡晶粉1茶匙
水3汤匙
麻油1茶匙
蒜米油1汤匙
葱花3汤匙
粟粉1汤匙

做法:
1)馅料:将全部材料用同一方向搅拌均匀,冷藏3-4小时才用。
2)皮料:将发好的皮料分割成30克小块,做成圆球形,休息10分钟。
3)将1份皮料扞成圆形(中间厚外薄),包入馅料放上烘焙纸,直接排放在蒸笼里,盖上锅盖待发30-40分钟。
4)从冷水蒸起,用大火蒸20分钟。蒸好后,掀开少许缝让蒸气散发出来,才开盖取出包子,即可趁热享用。

温馨小贴士
〜这种做法最适合家庭式制作,容易做效果也很好,加入的酵母和发粉一定要充分搓揉均匀,否则蒸好的包子皮上会出现小褐点

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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