Tuesday, April 3, 2012

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


2 comments:

Joceline said...

好美味的包点。我很久没有做包子了。因为我的功夫不到家,成品很不ok。

南海姑娘 Alice Lee Kitchen said...

加油!加油!别放弃OH :)