Thursday, July 14, 2016

沙葛素蒸包 Vegetarian Steam Bao with Sweet Turnip


How many of you love eating steam buns but aren't confident of making them? Here is one relatively simple recipe which you might want to consider trying.
相信有不少喜爱吃蒸包的人都像我一样,爱吃而却没信心尝试去做吧?经过了多次的试验,我终于可以跟您分享这道难度不高的包食谱,或许可以启发您去尝试。


沙葛素蒸包
Vegetarian Steam Bao with Sweet Turnip

Ingredients 材料
(makes 24)

(A)
600g Hong Kong Pao Flour 包粉
6g Instant DryYeast 速发干酵母
6g Baking Powder 发粉
45g Castor Sugar 细糖
340g Water 清水
45g Corn Oil 玉米油

(B)
220g Carrot 红萝卜
600g Sengkuang / Sweet Turnip 沙沙葛
55g Chinese Mushrooms 花菇
1 Tbsp Sesame Oil 麻油
1 Tbsp Cooking Oil 食油
2 Tsp Ginger 姜 (chopped 切碎)
1 Tsp Salt 盐
1 Tsp Light Soy Sauce 酱清
2 Tsp Mushroom Powder 香菇粉
1 Tsp Pepper 胡椒粉
A Pinch Five Spice Powder 少许五香粉 (Optional自选)



Method 做法

Wash and peel the carrot and sengkuang. Cut into strips. Set aside.
把红萝卜及沙葛洗净后切丝。搁置待用。

Soak chinese mushrooms in water for 1 hour till soften. Slice into thin strips. Set aside.
花菇泡浸一小时以上至软化后切幼片。搁置待用。


Heat up sesame and cooking oil in a wok. Add chopped ginger and saute till fragrant.
将麻油倒入炒锅烧热,再放入姜蓉爆香。

Add mushroom strips and lightly stir fry for a min before adding in carrots and sengkuang strips.
再加入香菇片继续翻炒一分钟,又再放入萝卜与沙葛丝。

Continue stir frying for 2 minutes till the sengkuang softens but not soggy.
继续翻炒两分钟至沙葛稍微软化而不潮湿即可。

Add salt, mushroom powder, soy sauce and pepper and stir fry to combine. Remove from heat and set aside to cool.
这时便可加入盐,香菇粉,酱清与胡椒粉翻炒一会儿至入味后即可离火。搁置待凉。

Combine all ingredients from (A) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. 
将所有材料(A)倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.


Adjust the mixer to medium low and continue kneading for another 15-18 mins to form a smooth and stretchable elastic dough.
将搅拌器转用中速把面团搓15-18分钟至面团表面光滑及有弹性能伸缩的面团即可。

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for 1 hour or until the dough doubled in size.

将揉好的面团滚圆, 收口朝下捏紧放入涂抹少许油的盆中, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约1小时钟或至少两倍大.

Punch down the dough. Remove the dough from the bowl and place it on a floured worktop. Divide the dough into 24 equal portions and mould it round. 
工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出. 面团表面也洒上一些包粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成24等份, 然后滚成圆形.



Flatten each dough into a flat disc and place 1 heaping tablespoon of vegetable filling (B) in the middle of the dough. Gather the edges and pinch to seal the seams. Place each dough on individual  slightly greased parchment paper. Repeat the same process for the remaining doughs.
将每个面团用手掌压扁成扁圆皮,把一大汤匙的沙葛馅料B放置面团的中间,一边折一边转最后将收口捏紧然后各自摆上涂抹少许油的烘培纸再排在蒸盘上。继续以同样的做法完成其余的面团。

Cover the buns loosely  with damp cloth  and allow to prove for another 20-25 mins.
然后在包团表面铺上湿布,搁置发酵约25分钟。


Heat up water in the steamer. Once the water starts to boil, place in the buns and steam at medium to high heat for 12-14 mins (To prevent water from dripping onto the buns, wrap the cooking lid with a piece of big cloth). Remove and serve.
准备蒸锅,把蒸锅里的水用大火烧热。再把蒸盤放入锅内以中上火蒸12至14分钟即可。蒸熟后即可马上食用.(注意:为了防止蒸锅盖的水汽滴落在包的表面上,我在锅盖包上了一块干布协助吸入蒸锅的水气)。

The leftovers may be stored in air tight containers and referigerate for later consumption. 
剩余的包可以存储在气密容器冷藏待用。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

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