自“點心樓”營業後,自然也將這大包例為茶樓裡重要的點心之一,早已聽聞,這巨大的包子很難搞。除非有雙粗大而有勁的雙手,否則左手托著這大面皮,而右手卻要褶著花紋,搞到左手都無法如常的操作了,真的是包到捏汗呢!難怪弟弟提過,捏大包子的花紋是有難度的, 因为要有双粗大的手。
所以,像我這樣十指纖纖的巧手,該如何握得住這莫大的包子啊!嘻嘻..
這食譜的包子很棒,包子的組織非常細膩。如有機會重做,我會將肉類切碎,這樣也較容易操作..而且當你大口咬下時,內餡也不會輕易的掉落!
选了这粒,自认为是最有资格出境头的来“助阵”。
【大包, 食谱参考于蓝塞珍, 做点心】 皮料: 340克包粉 少许盐 1小匙即溶干酵母 65克細糖 170克清水 20克白油 ** 4克泡打粉 馅料: 250克鸡肉 (切片) 150克猪肉 (切片) 150克沙葛 (切壳, 切小片) 4朵冬菇 (浸软去蒂, 切小片) 3大匙油 15克姜 (磨碎) 25克红葱 (切碎, 原譜没加) 4粒熟蛋 (去壳, 切半) 腌料: 1+1/2大匙酱油 1小匙盐 2大匙蚝油 1小匙味精 1大匙绍兴酒 1/2 小匙麻油 1/2小匙胡椒粉 1小匙糖 170克清水 2大匙粟粉 做法: 1. 将鸡肉, 猪肉, 冬菇和腌料拌匀, 腌制1小时以上。 2. 热油锅, 爆香红葱和姜碎, 加入腌好的肉料炒至均匀。 3. 加入沙葛翻炒至软, 焖煮大约5分钟, 试味, 盛起至冷。 4. 放入冰箱里冷藏3小时后, 平分成8份。 5. 将所有皮料(除却泡打粉)混合均匀, 搓成光滑的面团,盖上湿布休面让它发酵至双倍大。 6. 加入泡打粉, 充分将其混合柔至均匀, 盖上湿布松弛20分钟。
7. 再度轻柔面团, 分割成8份, 搓圆擀成中心厚, 外围薄的圆片, 包入内餡及半粒鸡蛋, 收口。
8. 放在蒸盘上, 待发15分钟至按下面团有弹性。 9. 待水滚后,放入蒸笼里,以大火蒸约15分钟即可。 放置2 分钟后才开盖。 ** 原譜的馅料里的没有清水的份量, 而在拌炒的过程中, 自觉得內馅太干了,于是就加入了清水, 所以在调味料上也稍微更改了。 【Supreme Big Pau】
Recipe refer to Delightful Snacks & Dim Sum, Agnes Chang
Skin ingredients: 340g pau flour a pinch of salt 1 tsp instant yeast 65g castor sugar 160g water 20g shortening ** 4g baking powder Filling:
250g chicken meat, sliced
150g pork, sliced 150g yambean/sengkuang, sliced into small pieces 4 mushroom, soaked and sliced 3 tbsp oil 15g ginger (chopped) 25g shallots (chopped) 4 hard-boiled eggs, shelled and cut into half Marinade: 1+1/2 tbsp soy sauce 1 tsp salt 2 tbsp oyster sauce 1 tsp chicken stock granules 1 tbsp shaoxing wine 1/2 tsp sesame oil 1/2 tsp pepper 1 tsp castor sugar 170ml water 2 tsp corn flour Method: 1. Mix chicken , pork, mushroom with marinade and season for 1 hour. 2. Heat up oil, saute shallots and ginger until fragrant, add marinated meat and stir-fry until aromatic. 3. Add sengkuang, stir well and cook for 5 minutes until soft and taste, dish up, leave it to cool. 4. Chill in the fridge for 3 hours, divide into 8 portions. 5. Mix all the skin ingredients (except the baking powder), knead into a smooth and elastic dough. 6. Add baking powder and knead evenly, rest for 20 minutes. 7. To knead the dough again, and divide the dough into 8 portions. to shaft a round shape and wrap in filling and half of the hard an eggs. seal up. 8. Place it onto well organized steamer for fermenting 15 minuts. 9. Moving into boiled steamer and steam it for 15 minutes, and let it stay for 1 minutes before open the steamer.
原本只想以這“福字”的大印子來取代褶花,就是心有不甘,非得學好褶紋不可。結果第一個褶的大包紋就宣告失敗了,就將其印下了這“福包“了。接下來的7粒,雖然褶的不是很滿意,但是”嘛嘛地“起碼還有個”包樣“,呵呵!
This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion (XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.).
Jom! Let's go yum cha! |
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