椰子包 Coconut Bau

面包团材料 Ingredients:

包粉 500g bao flour

酵母 11g instant yeast

糖 20g castor sugar

温水 250ml warm water

把所有材料放入搅拌盘混合均匀 

慢慢加入水搅拌至柔软和光滑的面团 

待发至少30分钟 揉成长条状，切成15-18小块

待发至少20分钟 弄平，包入椰子料包成包子形状
用布盖上待发45分钟 
用大火蒸20分钟即可 

bao dough method: mix all bao ingredients in a mixing bowl 

add in water slowly and mix for about 20 minutes 

until it is smooth and extensible 

covered and let rise for about 30 minutes

divide the dough into 15-18 portions 

round it and leave it to rest for another 20 minutes 

flatten the dough and place the filling at the center of the dough 

wrap up the filling by folding the edge 

place each wrapped dough on a small piece of parchment paper 

cover the bao with a piece of cloth and 

allow it to rise for 45 minutes 

steam in boiling water for 20 minutes

椰子包馅料材料Coconut Bau Ingredients:

嫩椰丝 300g young shredded coconut

白砂糖 2 tablespoons sugar

班兰叶 pandan leaves

椰糖4汤匙(热水溶化)

4 tablespoons gula melaka (melted in hot water)

将嫩椰丝，白砂糖，溶化的椰糖和班兰叶
放入锅里翻炒至香
取出班兰叶置冷备用

place all ingredients into the wok and stir fry 
until dry and cooked around 10 minutes
remove the pandan leaves and set aside cool off