包粉 200g bau flour
紫薯粉 3 teaspoons purple sweet potato powder
1 茶匙干酵母 1 teaspoon dry yeast
半茶匙发粉 1/2 teaspoon baking powder
温水 100ml warm water
把所有材料放入搅拌盘混合均匀
慢慢加入温水搅拌至柔软和光滑的面团
待发至少45分钟
mix all ingredients together
add in warm water slowly and knead/beat well
to form a soft and smooth dough
rest for 45 minutes
奶香包团材料Ingredients:
包粉 200g bau flour
奶粉 1 tablespoons milk powder
1 茶匙干酵母 1 teaspoon dry yeast
半茶匙发粉 1/2 teaspoon baking powder
温鲜奶 100ml warm fresh milk
把所有材料放入搅拌盘混合均匀
慢慢加入温鲜奶搅拌至柔软和光滑的面团
待发至少45分钟
mix all ingredients together
add in warm fresh milk slowly and knead/beat well
to form a soft and smooth dough
rest for 45 minutes
将面团杆成长方形重贴在一起
慢慢卷起切成小块翻起向上
待发10分钟再杆平包入椰子馅料
再加待发30分钟，用大火蒸10分钟即可
flatten the dough and make long square shape
place the two different colour dough on top of each other
slowly roll up the dough and cut into smaller pieces
leave rise for 10 minutes
flatten the dough and wrap in the coconut ingredient
leave to rise for another 30 minutes
steam over high heat for 10 minutes
椰子包馅料材料Coconut Bau Ingredients:
嫩椰丝 300g young shredded coconut
黄砂糖 3 tablespoons brown sugar
4汤匙红椰糖(加热水溶化过滤)
4 tablespoons gula melaka (melt in hot water & filter)
4 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
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