Showing posts with label 包子. Show all posts
Showing posts with label 包子. Show all posts

Friday, November 11, 2016

原味馒头 Steamed Bun

原味馒头 Steamed Bun
Soft and Yummy Steamed Bun is ready.
Additional ingredient: Pumpkin, leftover in fridge to join this round homemade steamed bun.
Just as original steamed bunbut add on steamed pumpkin while making the dough.
making in progress...
This round wanna empty the pau flour, so using a little bit more flour, so divide each for abt 40-45g.
Ulgy skin but taste nice and soft will do as my little angel wont take the skin, hahaha!
普通的白馒头是娃的最爱,所以大多隔1两个月都会亲自给她做些来吃, 有时冰箱有剩下的甜薯,马铃薯,南瓜或其它可用的材料,我都会尽量加入给她一些天然的调味料。

原味馒头

{材料} 中筋面粉或包粉300克,酵母5克,糖15克,橄榄油25克,水120-130毫升

{做法}
1. 将全部材料放入搅拌碗中搅拌均匀至形成光滑的面团,用湿布盖好让它休息15分钟。

2. 将面团分割成每份约35克左右,开始整形做成你喜欢的形状。

3. 排在蒸盘上继续发酵45分钟,然后大火蒸大约10-12分钟即可。

Steamed Bun

{Ingredients} Blue Key pau flour x 300g, instant yeast x 5g, sugar x 15g, olive oil x 25g, water x 120-130ml.

{Method}

1. Put all ingredients into a mixing bowl and mix well till formed a smooth ball shape, cover with wet cloth for rest about 15 mins.

2. Divide dough into 35g each and ready to shape according to personal preference.

3. Place the shaped dough on to steaming plate and leave to prove for another 45 mins, then steam under high heat for 10-12 mins.

Previous:番茄西刀鱼丸青菜汤软饭 Fish ball,Tomato and Green Veggie Rice

Friday, July 11, 2014

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...

Wednesday, February 13, 2013

蒸菜包子 Steamed Veggies Bun

蒸菜包子 Steamed Veggies Bun
为了把吃剩的的鱿鱼沙葛炒快点解决掉, 灵机一动的学做包子...原来包子比面包容易呢, 成功率很高哦!

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