梅菜叉烧包

面种
糖2小匙
温水2杯
酵母4小匙
面粉600克
面皮
糖230克
碱水1/5小匙
清水77克
面粉230克
泡打粉19.7克
清油15克

馅料
梅菜300克(洗净沥干,切碎)
蚝油38克
生抽20克、糖20克
叉烧300克(切薄片)
叉烧卤汁600克

做法

  1. 准备面种:把糖加入温水中拌溶,加入酵母后静置10分钟,拌入面粉后搁置2小时。
  2. 准备面皮:把600克面种、糖和碱水拌匀后,加入清水继续搅拌3分钟,最后加入面粉、泡打粉和清油揉匀成面团待用。
  3. 把梅菜水分炒干,加入混合均匀的蚝油、生抽和糖,一起蒸15分钟至梅菜熟软。
  4. 加入叉烧和叉烧卤汁搅拌均匀成馅料,晾凉待用。
  5. 取约37克面团,擀成圆形面皮,放上约32克馅料后封口。重复步骤至所有馅料用完。
  6. 用大火蒸6分钟即可。

 

Steamed Preserved Vegetable & Barbecued Pork Bun

Yeast Dough
2 tsp sugar
2 cups warm water
4 tsp dried yeast
600g flour

Dough
230g sugar
1/5 tsp alkaline water
77g water
230g flour
19.7g baking powder
15g oil

Filings
300g preserved Chinese mustards(rinse, drain and chop)
38g oyster sauce, 20g light soy sauce
20g sugar, 300g barbecued pork
600g gravy sauce of barbecued pork

Method

  1. Prepare yeast dough: Dissolve sugar in warm water. Sprinkle dried yeast and set aside for 10mins. Add in flour and stir evenly. Set aside for 2hours.
  2. Prepare dough: Mix 600g yeast dough with sugar and alkaline water. Stir in water and mix for 3 mins. Add in flour, baking powder and oil and knead to form dough. Set aside.
  3. Fry preserved Chinese mustards till dry. Mix oyster sauce, light soy sauce and sugar. Pour over preserved Chinese mustards and steam for 15mins till soft.
  4. Add in barbecued pork and gravy sauce. Mix well to form fillings and leave to cool.
  5. Take 37g of dough and roll into rounded skin. Wrap in 32g fillings and seal. Repeat to finsh all fillings.
  6. Steam for 6mins.

 

[stextbox id=”profile”]食谱提供:百龄麦旋转酒楼
地址:201 Keppel Road
电话:6272 8822
示范厨师:名厨陈崧灏
百龄麦旋转酒楼执行主厨兼经理[/stextbox]

 

更多详情刊载于495期(2015年5月31日出版)