粉丝包子 Steamed Vermicelli Bun

粉丝包子 Steamed Vermicelli Bun

粉丝包子的粉丝先炒起来备用

粉丝包子过程

这类包子我最常做， 却还不是很上手， 味道是不错但卖相有待继续改进啦。二次发酵的时间真的要长些包子才会软软的， 看来要抛弃手套包子的卖相才会好看些...

粉丝包子

{材料} 面粉300克， 温水150克，糖1茶匙， 盐1/2 茶匙， 即溶酵母2茶匙， 栗米油1大匙，泡打粉5克

{馅料} 粉丝（泡软）， 香菇丁，猪肉碎， 蒜碎1大匙， 小红葱碎1茶匙， 姜碎1/2 茶匙， 青葱丁1大匙， 萝卜碎2大匙

{馅料调味料} 酱油1大匙， 黑酱油1/2 茶匙， 芝麻油1/2 茶匙，糖与胡椒粉少许

{做法}

1. 先把温水, 糖, 盐与即溶酵母放入大碗中搅拌均匀.

2. 然后再加入面粉，泡打粉和油揉成 不黏手的面团放在温处发酵至2倍大， 大约2小时。

3. 等待发酵的时候， 先把馅料炒熟备用。起油锅， 爆香蒜葱姜碎后， 加入香菇丁与萝卜碎拌炒一下后， 再加入猪肉碎炒至变色， 最后加入粉丝，青葱丁与调味料快速拌炒均匀即可。

4. 将发酵好的面团按压排气后，分成合适的大小形状。

5. 扞成包子皮后, 包入粉丝肉碎馅料, 用油纸或是烘焙杯子做为包子的底部支撑以防粘锅。

6. 将包好的包子休面30分钟后, 开大火冷水蒸12分钟即可. 关火后先不要急于开盖, 等过10分钟以后才开锅盖取出包子趁热享用.

Steamed Vermicelli Bun

{Ingredients} All purpose flour x 300g, warm water x 150g, sugar x1 tsp, salt x ½ tsp, instant yeast x 2 tsp, corn oil x 1 tbsp, baking powder x 5 g

{Filling} Vermicelli (soaked till tender), diced mushroom, ground pork, chopped garlic x 1 tbsp, chopped shallots x 1 tsp, chopped ginger x ½ tsp, diced green onions x 1 tbsp, chopped carrots x 2 tbsp

{Filling Seasonings} Soy sauce x 1 tbsp, black soy sauce x ½ tsp, sesame oil x ½ tsp, some sugar and pepper

{Method}

1. First, dissolve sugar, salt and yeast in a large bowl with warm water and mix it well.

2. Then, add in flour, baking powder and oil to mix and knead till shape into a smooth ball; cover with wet cloth or plastic wrap, leave aside to prove till double in bulk for a bout 2 hours.

3. While waiting, heat up some oil in frying pan to sauté chopped garlic, shallots and ginger till fragrant, add in mushroom and carrot to stir-fry, follow by add in ground pork to cook till change color, lastly add in vermicelli, green onion and seasonings to continue stirring until mix well.

4. Divide the dough into right amount portions. (Cover divided dough to keep moisture.)

5. Roll flat and wrap up with filling, use wax paper or baking cup as support. Lift and pinch, then twist the edge to seal it.

6. Rest for 30 mins, the steam for 12 mins under high heat. Do not open the cover immediately after done steam, wait for 10 mins rest only open and enjoy the bun.

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