面团
高筋面粉350克
奶粉10克
细砂糖45克
鸡蛋1个
酵母5.5克
清水160克
牛油15克
竹炭粉10克

酥皮
牛油25克,溶化
白糖25克
低筋面粉25克
蛋白1个
竹炭粉10克

馅料
烧鸭肉300克,切小块
叉烧酱40克
蚝油10克
酱油5克
牛油少许
蜂蜜15克
生姜5克
大蒜10克
小辣椒3条
淀粉5克
黑胡椒碎20克

做法
1.把面团材料混合均匀成柔滑的面团,可用厨师机帮助和面(1档搅拌5分钟),加盖后放在温暖的地方发酵1小时30分钟至2小时,至面团发酵膨胀到2-2.5倍大。
2.用手按压排出空气,平均分成12等份,每个小面团约50克。搓成圆球形,整齐地摆放在铺有烘焙纸的烤盘上。
3.放在未启动的烤箱中,关好烤箱门,让面团二次发酵30分钟至1小时,直至面团发酵膨胀到2倍大后取出,用手稍微压扁。
4.预热烤箱至175°C。
5.准备馅料:把所有材料混合均匀。
6.取适量馅料,用面团裹好收口,搓成圆形包子放在烤盘上待用。
7.准备酥皮:把除牛油外的酥皮材料混合均匀至粘稠的面糊,然后加入牛油拌匀。
8.在包子上面均匀淋上酥皮面糊,放进烤箱中层,用上下火模式烤20分钟即可。

Black Pepper Duck Bun

Dough
350g bread flour
10g powdered milk
45g fine caster sugar
1 egg
5.5g yeast
160g water
15g butter
10g bamboo charcoal powder

Crust
25g butter, melted
25g sugar
25g cake flour
1 egg white
10g bamboo charcoal powder

Fillings
300g roasted duck, diced
40g char siew sauce
10g oyster sauce
5g soy sauce
Some butter
15g honey
5g ginger
10g garlic
3 chilli
5g starch
20g crushed black peppercorn

Method
1.Mix dough ingredients to a soft dough by hands or by kitchen mixer( level 1 for 5mins). Cover and place at warm place to proof for 1hr30mins to 2hrs till dough becomes 2-2.5times bigger in size.
2.Press dough to remove exceed air. Divide into 12 portions(about 50g each), roll into balls and lay on a lined baking tray.
3.Place in an oven with the heat off, proof again for 30mins-1hr till dough becomes 2 times bigger in size. Remove and press to flatten.
4.Preheat oven to 175°C.
5.Prepare fillings: Mix all fillings ingredients.
6.Take some fillings and wrap with flattened dough. Roll into bun and set on the baking tray.
7.Prepare crust: Mix all crust ingredients except butter to form thick batter. Add in butter to mix well.
8.Pour crust batter over buns and place at middle shelf in the oven, bake with upper and lower heat for 20mins.

[stextbox id=”profile”]食谱提供及示范: 曹炜杰,源潮点心主厨[/stextbox]

text: 若昕 photo:Kin@Say Cheese Studios