Tuesday, 21 June 2011

香菇肉包子


做包子比做面包来得省时简单多了。想吃包子的时候，用面包机打面团 ，然后准备馅料，跟着面团也打好了，包一包、等一等&蒸一蒸就搞定。有了food steamer，做蒸品对我来说简单多了，不用大费周章地准备两个锅子 ^-^




食谱参考《孟老师的中式面食》 我将中粉换为香港面粉，水的分量再自行调整


包子皮材料：
水 115~120g（建议别一次性倒入，保留一些以免面团太粘稠）
即溶酵母 3g
香港面粉 250g
细砂糖 10g
沙拉油 5g


内馅： 香菇丁、肉碎
调味： 麻油、蚝油、胡椒粉、薯粉、酱油




1. 面团制作完成后于室温松弛5分钟。
2. 搓成长条状，分割、擀皮（中间厚周围薄）、包馅。
3. 放在防粘蜡纸上，直接放入蒸笼内，盖上盖子进行最后发酵约15~20分钟至双倍大即可。
4. 从冷水蒸起约17分钟，熄火后先将盖子掀开一个小缝，待3~5分钟后打开蒸笼，这样可避免成品受到急速的温度变化而影响外观。


我用food steamer蒸17分钟




βɛяиιcɛ
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24 comments:

  1. Zoe21 June 2011 at 09:51

    These buns look very delicious.

    Good to know this recipe! It is less complicated than some that I saw in Chinese cookbook.

    ReplyDelete
  2. Hei21 June 2011 at 10:03

    Good. NOw I can follow the volumn of water that you used. The closing of your pau is nice. My previous attempt was so terrible that I ended up turn it upside down to hide it. :-)

    ReplyDelete
  3. bernice's kitchen21 June 2011 at 10:03

    Zoe,
    thks for stopping by.
    yes, i prefer this recipe from 孟老师，more healthier.

    ReplyDelete
  4. bernice's kitchen21 June 2011 at 10:08

    Hei,
    nice to see u^^
    thks~ i added water little by little, and it's just for ur reference. remember that don't add in water totally, keep some and observe.

    ReplyDelete
  5. Tracy Low21 June 2011 at 10:27

    其实我真的很羡慕你们会做面包和包子的人。

    ReplyDelete
  6. sean21 June 2011 at 10:37

    我也是觉得做包子容易得多。
    呵呵。。。。

    ReplyDelete
  7. bernice's kitchen21 June 2011 at 13:43

    tracy,
    不用羡慕，你也可以的。
    做包子很容易的，面团只需搓到光滑即可。
    孟老师的包子皮食谱够健康，不怕。

    sean,
    对对，又快呢~很快就有的吃^^

    ReplyDelete
  8. The Sweetylicious21 June 2011 at 13:57

    包得好美哦！满满，香香的馅料， 我也要吃！YUMMY! :D
    你又交出优异的功课了！(:

    ReplyDelete
  9. 幸福滋味21 June 2011 at 14:18

    包子美美的！！

    ReplyDelete
  10. bernice's kitchen21 June 2011 at 14:22

    Jasmine,
    谢谢你的赞美~ 开心ing~

    幸福滋味，
    谢谢你~

    ReplyDelete
  11. 鲸鱼蓝蓝蓝21 June 2011 at 15:48

    美的噢,我喜欢吃包子,更胜于面包,比较没那么单调嘛:)

    ReplyDelete
  12. Unknown21 June 2011 at 16:11

    你真的很棒哦。。。面包包子蛋糕什么也难不到你。。。。

    ReplyDelete
  13. bernice's kitchen21 June 2011 at 16:48

    鲸鱼，
    做包子也比较省时^^

    joelyn，
    别把我说的酱super，你太抬举我了啦~~

    ReplyDelete
  14. 美牙21 June 2011 at 20:31

    包子捏得很美哦...^^

    ReplyDelete
  15. Min21 June 2011 at 21:10

    包子好久没做了， 虽然面皮容易， 但是我觉得馅料很难， 每次都考倒我。 我也觉得food steamer很好用！

    ReplyDelete
  16. bernice's kitchen21 June 2011 at 21:36

    美牙，
    谢谢你的捧场^^

    min,
    还ok啦，你别要求太高啦~
    我就把喜欢吃的料都包进去，哈哈！
    对，很方便~

    ReplyDelete
  17. Hei22 June 2011 at 21:23

    Hi Bernice,

    I tried today. But I dont know which part went wrong as the filling was a bit dry. Actually I had added a teaspoon of water as I ever read from somewhere that the flour will absorb water from raw meat. U have any advice? My mom said add more wine. :-) U think so???

    zillion thks in advance.

    ReplyDelete
  18. bernice's kitchen23 June 2011 at 02:19

    Hei,
    你是说猪肉内馅很干吗？
    我的不会有这问题哦。
    还是，我有将腌好的肉馅放入冰箱的关系--因为赶着出门所以没有马上制作。。。
    不知这会不会帮到你~

    ReplyDelete
  19. 黑23 June 2011 at 09:11

    Hi Bernice,

    哦，下回我试着将它搁置于冰箱一会。看来自己道行尚浅，斤两未足，先试一下其它零失败食谱，免得心灵过于受挫。哈哈。

    ReplyDelete
  20. Hei23 June 2011 at 09:24

    my goodness, my name changed to "black".
    I give up on tying chinese character. :-P

    ReplyDelete
  21. bernice's kitchen23 June 2011 at 10:10

    hei,
    哈哈~变成“黑”了~~ 没关系，这样更容易记(∩_∩)
    其实这配方很容易呀，包子内馅就包你想吃/喜欢吃的料就可以了。别气馁，会越来越好的！

    ReplyDelete
  22. 38隐形人24 June 2011 at 23:44

    哎呀 白白胖胖的

    ReplyDelete
  23. may8 April 2016 at 08:36

    如果用面包机和面，要和面多久呢？

    ReplyDelete
  24. may8 April 2016 at 08:38

    如果用面包机和面，要和面多久呢？

    ReplyDelete

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