Friday, September 24, 2010

沙葛包,莲蓉包

沙葛包

莲蓉包

忙了好几天。连睡觉的时间都缩短了;熊猫眼也出来了。
收拾好行李,该买的应该都买了吧?
每次说不要带多多东西,可是又很想把这里好吃的都通通买回家。
结果整理行李时,往往都是搞到头疼。
还好回家是让人振奋的大事,这才有精力完成一样又一样的采购。
明天一早还要到郊外的草莓园去采大大新鲜的草莓回去。
再来就是出席孩子的钢琴演奏会和到教堂参加黄昏弥撒。
最后就是准备到机场了。
朋友都很贴心。知道我忙所以往往我回家前几天都为我们准备晚餐。
这让我有更多时间做其它的事。真的很感激他们。
今天,冰箱差不多空空了。很开心哦。
现在就来报告一下我为了清理冰箱做的东西;沙葛包,莲蓉包,榴莲蛋糕和日本长崎蛋糕。
如果可能的话,我都会在这一两天内,一口气放上来和大家分享。
现在就先上这沙葛包和莲蓉包吧。
这两个星期内,我一共做了3次,每次18粒。
最佳支持者是我女儿;她真的很喜欢这类式的菜包。

包子材料:

  • (A) 300克香港粉(中筋面粉或水仙粉),1小匙速发酵母,适量盐,150克鲜奶,50克细纱糖,1 1/2大匙白油
  • (B) 1茶匙双倍发粉 (要用时加入一大匙水,搅匀)
  • 馅料参考这里

做法:

  1. 将所有材料(A) 混匀搓揉8-10分钟至光滑不黏手的面团。
  2. 盖好发酵1小时或至两倍大。
  3. 将发好的面团,加入(B),再将面团揉至光滑,休息15分钟。
  4. 取出面团,进行分割。(发酵完成的面团约重580克,分成16等份,每份约36克)
  5. 将小面团压扁,杆圆,包入馅料,捏紧。
  6. 底部垫不沾纸,排入蒸笼内,再次发酵约45分钟。
  7. 中大火蒸12分钟,蒸至8分钟后,稍微将锅盖开一小缝,但不要掀开盖子。
  8. 时间到就熄火,保持盖子有一个小缝状态约5分钟。
  9. 移开蒸锅再放置3-5分钟才打开盖子。
  10. 这样蒸出来的包子才不会皱皮。

Ingredients:

  1. (A) 300g hongkong flour, 1tsp instant dry yeast, pinch of salt, 150g milk, 50g castor sugar, 1+1/2 tbsp shortening
  2. (B) 1tsp double action baking powder, 1 tbsp water
  3. filling: may refer here.

Method:

  1. Mix all ingredients (A) together and knead into a smooth dough.
  2. Cover with a piece of wet cloth and leave to prove until it has doubled in size.
  3. Mix (B) together and pour into dough and knead well until the dough is smooth again.
  4. Cover and allow dough to rest for another 15 minutes before shaping.
  5. Divide dough into 16 portion; around 36g each.
  6. wrap in fillings and seal it tightly. Place on a baking paper and arrange into steaming tray.
  7. Prove for another 45 mins before steaming.
  8. Steam at moderate high fire for 12 mins. Allow a small gaps by lifting the lid after steaming for 8 mins. Turn off heat and let it sit undisturbed for another 3-5 minutes.
  9. served hot.

18 comments:

  1. 每次到你家来一定有好料的.这包子我也很爱吃!你要去那儿啦?

    ReplyDelete
  2. I like 沙葛包, remind me I have to make some soon.

    ReplyDelete
  3. 我也喜欢这类的包,可是都是买回来吃比较多,呵呵~

    先说:欢迎,欢迎~(再加一只迎宾舞)
    咔咔

    ReplyDelete
  4. 好喜欢的包子....回家的感觉是最好的...你的家乡在那里?

    ReplyDelete
  5. Jane,如果你用冰箱的莲蓉
    有没有等它回温了才做包子?

    ReplyDelete
  6. 我也是你的最佳支持者,我有没有份?:))

    ReplyDelete
  7. Oh homemade pau...bringing back childhood memories! I want a tray each!

    ReplyDelete
  8. Jane, 你得包做得很有水准,发得很美,而且很白。

    想问你check了你的email吗?我在等待你的回复哦!

    ReplyDelete
  9. Joceline, 我要会马来西亚度假 :)

    annann, 谢谢你。

    sonia, looking forward to see ur mang kwang pau

    娇娇,谢谢你的迎宾舞。我来咯!一起跳!

    winnie, 马六甲是我家乡。

    jess, 我没有放进冰箱。我这里的天气现在还凉,不过我想不用回温吧,蒸时也是软化下来,但是最后发酵可能会较久。

    anncoo, tq tq!

    tummy, u can eat a lot o...One tray is 8 pao lei, haha...

    Angel, tq so much. Which mail u r refering to? I replied one with the supplier name but not sure whether u send another one? If yes, then sorry coz i dint received that.

    ReplyDelete
  10. Hi Jane, hope u and your family have a nice holidays in Malaysia. To knead the bao dough, do you use hand or mixer? - Sue

    ReplyDelete
  11. Sue, i never used machine to do pao. just hhands will do.

    ReplyDelete
  12. Hi Jane,

    Would you mind posting your pau recipe in English also? So sorry, I do not read Chinese...but they look great!
    Thanks!

    ReplyDelete
  13. JANE,我跟着你的食谱做了沙葛包。。 我妈说好好吃啊,还好吃过外面卖的。。真是谢谢你!

    ReplyDelete
  14. claire, sorry for late reply. Just back fr holiday. Will try to translate as soon as possible.

    Janice, haha...你一定比妈妈更开心的。

    ReplyDelete
  15. Hi Jane!

    I really enjoy all of your posts? Would it be possible for you to translate this into English? Sadly, I am Chinese but raised in the US so I don't read Chinese....many thanks!

    ReplyDelete
  16. Thank you so much Jane for taking the time to translate! Will have to try this now!

    ReplyDelete
  17. Jane, what kind of milk you use?

    ReplyDelete

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