Sunday, May 26, 2013

叉烧和豆沙包子 Char Siew N Red Bean Bao

面包团材料 Ingredients:
包粉 500g bao flour
酵母 2 teaspoons instant yeast
糖 2 tablespoons castor sugar
温水 220-250ml 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60分钟 揉成长条状,切成15-18小块
待发至少20分钟 弄平包入叉烧豆沙
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 60 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 
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
 

馅料材料Char Siew Bao Ingredients:
叉烧肉粒  diced Char Siew 
叉烧酱 1-2 tablespoons Char Siew sauce 
蚝油, 生粉, 麻油, 生抽, 盐及白胡椒粉适量 
oyster sauce, sesame oil, soy sauce, salt and pepper 
白砂糖 2 teaspoons sugar 

香葱粒及香菜少许 diced spring onion & parsley 
蒜末及洋葱末 minced garlic & shallot
热油锅加入蒜末及洋葱末炒香
加入叉烧肉粒及叉烧酱粒再炒香 
然后加入白砂糖, 蚝油,  麻油, 生抽, 盐及白胡椒粉调味 
最后加入香葱粒及香菜拌匀炒香即可 
沥干油待冷才包入包子
heat oil in wok add in minced garlic & shallot stir fry 
add in diced char siew & char siew sauce stir fry for 1-2 minutes 
add in sugar, oyster sauce, sesame oil, 
soy sauce, salt and pepper to taste 
lastly add in diced spring onion & parsley mix well 
drain off the oil and cool off before use








2 comments:

joceline lyn said...

这个包子看了好开胃哦。。。。。。

南海姑娘 Alice Lee Kitchen said...

这次叉烧料有点干,可能沥干太多的油份,不过也好啦!没那么油腻,比较健康。。。自我安慰, 嘻嘻!