Turnips vegetable pau - by Fiona Lau

recipe adapted.. tks q~~~Teng SK诚意分享~~~
沙葛蔬菜包
内馅材料：
1）莎葛（刨丝） 2）红萝卜（刨丝） 3）虾米(切幼)

调味料：
1）蚝油　
2）麻油
3）酱青
4）白糖
5）盐
做法：
1.热锅下2汤匙油，炒香虾米，再加入沙葛丝和红萝卜丝！
2.把调味料加入一起炒。再加入勾芡水收汁！
包子皮料：(12pcs)
11/2 tsp 即溶酵母
200g 温水 (大约）
30g 幼糖
300g 包粉
1/2tsp双倍发粉
1汤匙白油
做法：
1.）把酵母、糖和温水搅溶。
2.）加入其它材料搓成光滑面团。水份不够可自行加水至成软团即好．发酵30-40分钟至双倍大。
3.）整形，分割50g一份，搓圆，压扁，杆成中间厚边薄， 包上馅料，捏成包子形。排在油纸上。
4.）待发30-45分钟或至发酵至平滑
5) 水煮滚后用中火蒸15分钟

Turnips vegetable pau
Stuffing materials:
1) Shage (grater) 2) carrot (shredded) 3) shrimp (cut juvenile)
Seasoning:
1) oyster sauce
2) sesame oil
3) soya Sauce
4) sugar
5) salt
Practice:
1 2 tablespoons oil in wok, saute shrimp, then 加入沙葛丝 and red radish!
2 fried with the seasonings added. Then add water to thicken the sauce!
Buns leather: (12pcs)
11/2 tsp instant yeast
180g of warm water (about)
50g caster sugar
150g bread flour
150g plain flour
1/2tsp double baking powder
1 tablespoon shortening
Practice:
1) the yeast, sugar and warm water stir dissolved.
2) adding other materials knead a smooth dough. Moisture can add enough water to a soft own group that is good. Fermented for 30-40 minutes until doubled.
3) shaping a split 50g, rubbing round, flattened, thin rod into the middle of thick edges, wrapped fillings, shape into buns shaped. Row on greaseproof paper.
4) go to ferment for 30-45 minutes or until smooth
5) After rolling boil over medium heat for 15 minutes