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.

Vegetarian Steam Bao with Sweet Turnip

Ingredients 材料
(makes 24)

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

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.

Soak chinese mushrooms in water for 1 hour till soften. Slice into thin strips. Set aside.

Heat up sesame and cooking oil in a wok. Add chopped ginger and saute till fragrant.

Add mushroom strips and lightly stir fry for a min before adding in carrots and sengkuang strips.

Continue stir frying for 2 minutes till the sengkuang softens but not soggy.

Add salt, mushroom powder, soy sauce and pepper and stir fry to combine. Remove from heat and set aside to cool.

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. 

Adjust the mixer to medium low and continue kneading for another 15-18 mins to form a smooth and stretchable elastic dough.

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.

Cover the buns loosely  with damp cloth  and allow to prove for another 20-25 mins.

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.

The leftovers may be stored in air tight containers and referigerate for later consumption. 

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

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