今天兴起念头想做菜包来吃。就做了这菜包来当宵夜和明天的早餐。 卖相不是很美但很好吃！^^
包皮：
包粉 500g
自发酵母 6g
糖 100g (我用80g)
食油 50g
水 250g
馅料：
沙葛 两粒（中型）
红萝卜 两条
虾米 两大汤匙
蒜米 两大汤匙
蚝油 两大汤匙
黑酱油 半汤匙
胡椒粉 少许（个人喜欢）
盐 半茶匙
麻油 一茶匙半
糖 半茶匙
鸡精粉 一茶匙
馅料做法：
1．将沙葛和红萝卜切丝。
2．虾米和蒜米在热油锅中炒香。加入莎葛和红萝卜丝炒，加入所有调味料一齐炒。在煮的过程中加入少许水，加入调好的粟米粉和水，煮至浓糊狀，冷却备用。
包皮做法：
1. 包粉与酵母混合均匀。将糖溶于水中。
2. 将所有材料搅拌成均匀光滑面团。让面团发酵３５至４０分钟。
3. 将面团分割，每粒５０ｇ。滚圆，松弛１０分钟。
4．将面团辗成圆薄片，把馅料放入面皮中间。然后包起来。底面放一张纸。
5．让面团发酵１５至２０分钟。
6．将包子放入蒸笼中，用高温蒸１５分钟。
Pao skin:
Bread flour 500g
Instant yeast 6g
Sugar 100g (I used 80g)
Cooking oil 50g
Water 250g
Filling:
2 MediumSweet Turnip(Shagok)
2 Carrots
2tbps Dried shrimp
2tbps Garlic
2tbps Oyster sauce
1/2tbps Dark soy sauce
Pepper (personal favorite)
1/2tsp Salt
1+1/2tsps Sesame oil
1/2tsp Sugar
1tsp Chicken stock
Method:
1.Shredded the carrot & shagok.
2. Saute dried shrimp and garlic in hot oil until fragrant. Add in shredded shage and carrot, add all seasonings . In the process of cooking add a little water, add mixed corn flour and water, and cook until sauce thicken, leave it to cool .
Mehod for making the pao skin:
1. Mix the yeast and flour. Dissolved sugar in water.
2. Mixing all the ingredients and knead to form a smooth dough. Rest for 35-40 minutes.
3. Divide the dough 50g each. Rest for 10 minutes.
4. Rolled the dough into round shape, put filling into the middle of the dough. Then wrap up into a pao shape. Put a piece of paper under the pao .
5. Rest for 15-20 minutes.
6. Put the paos into the steamer, use high-temperature steam for 15 minutes.
Enjoy making!!
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