Translate

2012年12月10日星期一

手工包之蒸菜包-Steam vegetable bun



在网上找到了这个食谱,面团里不加糖,不加油,不加盐,只用少许的即溶酵母粉,所以发酵的时间会比较长,不过包子吃起来很有弹性,有咬劲。
This bun is a  bit chewy and spongy ,if you are not looking for fluffy type of bun,this bun is awesome for you!

面团
包粉500克
即溶酵母4克
清水220-240ml( 别一次过倒完,慢慢下)

馅料:
 沙葛1粒(切丝)
红萝卜一条 (切丝)
香菇随意(切丝)
木耳随意(切丝)
芫荽末(随意)
小葱末1大匙
葱末爆香,把其他的菜拌超至软体,加入盐,胡椒粉,生抽调味,待用。

1)即溶酵母和一半的水拌均,放着半小时。
2) 倒入面粉中拌均,再分次加入剩下的水柔均,将面团揉至光滑(大概搓揉20分钟)
3)盖好,将面团发酵至原体的双倍大(2 个小时)
4)将面团在搓揉至内部气体排出,成光滑面团。
5)将面团搓成长条,分割每个重50克。
6)将小面团按扁,包入馅料,捏成包子。
7)包子再次发酵,用手轻按包子,表面会弹起,就发酵好了(45分钟)
8)包子和水一起大火蒸,水滚后,该中火蒸15分钟。
9)蒸好后,等2-3分钟才将盖大开,就不会出现回缩的现象。

Ingredient:
500g of bao flour
instant yeast 4 g
water 220-224 ml

1)Dissolve the yeast with half of the water, let rise 1/2  hours.
 2)Pour the yeast mixture into the flour and add in the rest of the water, knead to form a smooth dough(knead about 20 minutes)
3)Cover with damp cloth, Let rise until double in bulk, about 2 hours
 4)Knead the dough again to let the air out,roll  out the dough into long strip.
cut into 50g small dough .
5)Flatten each piece with palm of hand,  and put a table spoonful of filling and seal the edge.
6)Set aside to proof for another 45 minutes.
7)Steam buns in cold water with rapid heat,when the water start boiling,   lower the heat and steam for 15 minutes.
8) Turn off the heat, Leave it on the stove for 2-3 minutes,this step can avoid the buns shrink by the sudden cold air