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马来西亚口味的【沙葛包】 Mang Kuang Pau (Steamed Bun)

(2017-08-08 05:50:08)
标签:

沙葛包

包子

菜包子

沙葛炒

菜包

分类: 糖水小点

马来西亚口味的【沙葛包】 <wbr>Mang <wbr>Kuang <wbr>Pau <wbr>(Steamed <wbr>Bun)

马来西亚口味的【沙葛包】 <wbr>Mang <wbr>Kuang <wbr>Pau <wbr>(Steamed <wbr>Bun)


我早饭一般就一杯牛奶加个包子或面包。忙得时候我也买中国超市的包子,很方便。冲冲凉水,盖上微波炉的盖子,微波30秒就好了。


冷冻室里的包子早吃完了,冰箱里还有一只沙葛,趁今天不忙我就做了几个沙葛胡萝卜包子。


My breakfast typically consists of a glass of milk or milo with one Pau (steamed bun) or bagel or a slice of bread.


I like Pau sold at the Chinese supermarket here, this week I decided I should make some healthier version at home. And here it is!


馅料:

250 克 沙葛

80 克 / 1 根 胡萝卜

4-5 干香菇 (泡发)

1 杯 鸡肉末

2 大勺 葱酥

1 小勺 姜蓉

1/3 小勺 盐

2 小勺 糖

2 大勺 生抽

1/4 小勺 胡椒粉

1/5 小勺 五香粉


面团: (可做十只包子)

290 克 中筋面粉

10 克 亚麻籽粉

165 克 温水

3 大勺/45 克 糖

1 小勺 酵母

1/4 小勺 食盐

1 小勺 橄榄油

1 小勺 泡打粉


Filling:

250 g Jicama(Medium size)

80 g / 1 Carrots

4-5 dried mushroom(soaked)

1 Cup Minced turkey/chicken

2 tbsp Fried shallot

1 tsp Minced Ginger

1/3 tsp salt

2 tsp Sugar

2 tbsp Soy sauce

1/4 tsp Pepper powder

1/5 tsp Five spice powder


Bun Dough: (Make 10 medium size buns)

290 g All purpose flour

10 g Flaxseed powder

165 g Warm water

3 tbsp/45 g Sugar

1 tsp Active dried yeast

1/4 tsp Salt

1 tsp Olives oil

1 tsp of double acting baking powder


马来西亚口味的【沙葛包】 <wbr>Mang <wbr>Kuang <wbr>Pau <wbr>(Steamed <wbr>Bun)


1. 把沙葛去皮,擦丝,胡萝卜去皮擦丝。香菇泡发,切丁。


2. 炒包子馅,先把1/3杯的火鸡肉糜和香菇丁加一点油和葱酥和姜蓉炒香。倒入沙葛丝,胡萝卜丝翻炒几分钟后加入胡椒粉、五香粉、盐、糖和酱油调味,最后下麻油几滴再炒几分钟。冷却备用。


1. First peel jicama and carrot and shred both the vegetable. Soaked mushroom and cut into small pieces.


2. Heat up 2 tbsp of oil in a wok, fry minced turkey and mushroom until fragrant, add shredded jicama and carrot, stir fry for about 3 minutes, season with pepper powder, five spice powder, salt, sugar and soya sauce. Take it out in a big bowl and keep aside to let cold.



马来西亚口味的【沙葛包】 <wbr>Mang <wbr>Kuang <wbr>Pau <wbr>(Steamed <wbr>Bun)


3. 开始做包子皮,把所有包子皮里的材料(除了泡打粉外)放到面包机里揉成一个有弹性的面团。进行第一次发酵,成两倍大,大约1个小时。

4. 再次启动面包机,均匀地撒入泡打粉,继续揉个大约5-8分钟,必须要揉匀。


5. 静置大约5分钟后扣出面团,切成10个小面团,盖上扭干的湿布。把小面团依次擀开,擀成旁边薄中间厚。然后取一个放到手窝里,成一个碗状,填入两大勺的包子馅。


3. Now work on the dough, knead together all ingredients listed but Baking Powder to form a dough. The dough should be firm and elastic and smooth on the surface, let it rise to double its size, takes about 1 hour.


4. Take the dough out and evenly sprinkle the baking powder, knead the dough for another 5-8 minutes. Let it rest for 5 minutes.


5. Divide the dough into 10 equal parts. Cover the dough with a clean cloth. Take one small dough and roll it into a round disc around 4-5 inches diameter, try to make it thinner at the edge and thicker in the middle.


6. Place the rolled dough in the middle of palm to form a bowl-like shape, fill the dough with fillings using a small spoon, I used around 2 tbsp of fillings.


7. Wrap and pleat the disc to form a bun with flowery shape on top. It is important to proof the buns for 30 minutes before steaming. Make all the pau accordingly.


马来西亚口味的【沙葛包】 <wbr>Mang <wbr>Kuang <wbr>Pau <wbr>(Steamed <wbr>Bun)


6. 把包子依次包好在竹笼里摆好。加盖二次发酵30分钟。把锅里的水煮滚,大火把包子下去蒸15分钟。熄火后先不要揭盖,等5分钟再揭盖。


8. Place the pau in a bamboo steamer, bring half a pot of water to boil, put the steamer on top and steam at high heat for 15 minutes. 


9. DO NOT open the lid after it is done, wait for 5 minutes before you check on your buns. This is the secret to fluffy buns.


马来西亚口味的【沙葛包】 <wbr>Mang <wbr>Kuang <wbr>Pau <wbr>(Steamed <wbr>Bun)



欢迎到我的英文博客玩--

http://www.echoskitchen.com/2009/04/mang-kuang-pau-steamed-bun.html


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