Monday, March 30, 2009

老阿婆的祖传蒸包子 @ Steam Bun Recipe

我的好邻居春娥姐和我分享了她妈妈祖传的包子作法。蒸出来的包子果然有嚼劲和鬆软。当包子从蒸笼里端出来的那一刻,包香四溢,幸福的感觉随即涌上心头。
(上面的图片显示包好红豆沙馅料的包子,还未送进蒸笼)

老阿婆祖传的包子制作法如下:
材料:
500g 包粉
5.5 g 既溶酵母粉(如果你买11g的instant dry yeast, 用半包准没错)
食油100ml
温开水250ml (记得要温温的,大约60'c左右)
细沙糖75g
作法:
1)将所有材料放进大碗中,用搅拌刀(spatula)拌好。
2)开始用手搓捏面团,直到形成一个圆形面团状。
3)把圆面团从大碗中摆到铺了少许包粉的平面桌,开始用力来回反复的搓和捏,大约十分钟。如果用手指按一下面团, 面团呈手指印,表示可以开始发面团。
4)把面团包在一个干净的塑胶袋中,绑紧袋的头端。让它自然发面长达20-25分钟。试试按一按面团表面,如果手指印凹陷后再弹回来,表示OK了。
5)把面团鬆持,揉成长条形,用刀子切割成你要的数量。我建议切割分成15分最恰当。休面5-8分钟。开始包你喜爱的馅料。我最爱红豆沙,所以在Baker's Shop那里买了红豆沙的料。
6)包好馅料的包子,再让它的体型再涨大30-40%. 包子下面记得铺上一张白纸哦。
7) 烧开蒸笼的水,当水滚滚冒泡时,蒸包子十分钟就搞定。
刚出炉的包子,热腾腾, 拨开来后还会冒烟耶。包子表层光滑,不见凹凸洞,才出得厅堂啊。

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