〜生肉包〜

〜生肉包〜
tasted satisfied very soft and loose ^ o ^
Health bun ~ ~

~ The basic approach buns skin

Materials :
300g Hong Kong flour / bread flour
5g of dry yeast
5g Double baking powder / Baking powder
70 grams of sugar
20g shortening   
120-150cc Water
 
Practice:
1 ) The Hong Kong flour, yeast , baking powder and sugar and mix well double , adding water knead into a soft group , then add the shortening and knead until smooth and can be pulled into a thin dough.
2 ) dough covered with a damp cloth and let it ferment 30 minutes until doubled .
3 ) will then knead the dough until smooth after shaping.

Filling:
Pork / Chicken ------ 300 grams ( cut into small pieces )
Turnips ------ 100 g ( diced like )
1 tsp ginger
Onion juice 1 tsp
Salt 1 / 2 tsp
Shaoxing wine / wine ------ 1 teaspoon
2 tablespoons soy sauce
1 teaspoon sugar
Pepper 1 /4 teaspoon
Crystalline powder 1 teaspoon chicken
3 tablespoons water
1 teaspoon sesame oil
1 tablespoon garlic oil
3 tablespoons chopped green onion
1 tablespoon cornstarch

Practice:
1 ) Filling: all the materials used in the same direction stir evenly , refrigerated 3-4 hours before use .
2 ) Leather: The leather made good divided into 30 g pieces , made of spherical, rest for 10 minutes.
3 ) 1 part leather defend a circle ( the middle of thick outer thin ) , put the package into the filling baking paper , direct emissions in the steamer , cover and go 30-40 minutes.
4 ) From the steam from cold , with high heat for 20 minutes. After steaming , opened a small slit to allow the steam comes out , remove the lid until the buns , you can serve hot .

Warm Tips
~ This approach best suited to family -style production, the effect is also easy to do well , add yeast and baking powder must fully rub evenly , there would be little point in steamed buns brown leather

〜生肉包〜

〜基本包子皮做法

材料：
香港面粉／包粉------300克
干酵母5克
双倍发粉／发粉------5克
糖70克
白油20克
清水------120-150毫升

做法：
1）将香港面粉、干酵母、双倍发粉和糖拌匀，加入清水搓成软团，再加入白油搓揉至光滑及可拉成薄的面团。
2）用一块湿布盖着面团，让它发酵30分钟至双倍大。
3）将发好的面团再搓揉至光滑后才整形。

馅料：
猪肉／鸡肉------300克（切小片）
沙葛------100克（切丁状）
姜1小匙
葱头汁1小匙
盐1／2茶匙
绍兴酒／米酒------1茶匙
酱油2汤匙
糖1茶匙
胡椒粉1／4茶匙
鸡晶粉1茶匙
水3汤匙
麻油1茶匙
蒜米油1汤匙
葱花3汤匙
粟粉1汤匙

做法：
1）馅料：将全部材料用同一方向搅拌均匀，冷藏3-4小时才用。
2）皮料：将发好的皮料分割成30克小块，做成圆球形，休息10分钟。
3）将1份皮料扞成圆形（中间厚外薄），包入馅料放上烘焙纸，直接排放在蒸笼里，盖上锅盖待发30-40分钟。
4）从冷水蒸起，用大火蒸20分钟。蒸好后，掀开少许缝让蒸气散发出来，才开盖取出包子，即可趁热享用。

温馨小贴士
〜这种做法最适合家庭式制作，容易做效果也很好，加入的酵母和发粉一定要充分搓揉均匀，否则蒸好的包子皮上会出现小褐点