Friday, June 8, 2012

金甜薯椰子包 Golden Sweet Potato Coconut Bau


材料Ingredients:
包粉 250g bau flour
金色甜薯 150g mashed golden sweet potato
砂糖 2 tablespoons sugar
干酵母 1 1/2 teaspoons instant yeast
发粉 1/2 teaspoon baking powder
温水 100ml warm water

金色甜薯煮熟压成泥
把甜薯泥和所有材料放入搅拌盘混合均匀
慢慢地加入温水搅拌至柔软和光滑的面团
待发至少45分钟
steam the sweet potato and smash with fork 
& form mashed sweet potato
mix the mashed sweet potato & all ingredients together 
add in warm water slowly and knead/beat well 
to form a soft and smooth dough
rest for at least 45 minutes 

揉成长条状切成12-15小块
待发至少20分钟弄平, 包入椰子料包成圆形
用牙签或小刀子割画出南瓜的形状
再以丁香花作为南瓜丁
divide the dough into 12-15 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 and form round shape
use toothpick or small knife to cut the shape of pumpkin
then use the anise as pumpkin tip

待发45分钟,用大火蒸15分钟
熄火让蒸气散开大约5分钟
才将包子取出
leave to rise for another 45 minutes
steam over high heat for 15 minutes
turn off the heat and let the steam cool off about 5 minutes
then only remove the baou

椰子包馅料材料Coconut Bau Ingredients:
嫩椰丝 300g young shredded coconut
黄砂糖 2 tablespoons brown sugar
2汤匙红椰糖(加热水溶化过滤)
2 tablespoons gula melaka (melt in hot water & filter)
班兰叶 pandan leaves
牛油 2 tablespoons butter 

热锅加入牛油煮溶
将嫩椰丝和白砂糖加入翻炒
再慢慢的加入椰糖酱和班兰叶再拌匀
盖上锅盖焖10分钟即可
melt the butter in hot pan
stir fry in coconut and brown sugar
add in melted gula Melaka and pandan leave
stir f and mix well for 1-2 minutes
covered and cook for about 10 minutes




2 comments:

sabrina 莎莎 said...

Alice~~
我来吃包子咯~~~^^

南海姑娘 Alice Lee Kitchen said...

Haha...Sabrina Help yourself. take more :)