久没做包子，手法又有些生疏了。每次包的包子，总是没掌握到诀窍，唉！😓
18个蒸包子.... 能见人的，居然没有几个....可怜！不过，包子还算是包得不错啦..... 嘻嘻！虽然包得不美，但包子的味道，是不错吃的哦，欣慰！😊
I haven't made paos for a long time, and my technique is a little rusty. Guess I haven't mastered the skill yet..... hehe!😅
18 steamed paos.... Only a few can be taken a pic.... Pai seh! However, the paos are delicious.... Hey! Although the paos aren't beautiful, but the taste is good and yummilious..... I'm very please!😘
☝ Fried jicama(sengkuang), carrot and shiitake mushroom.
☝divided dough and stuffed in some filling.😘
☝Allow paos to rest and until bigger in size.😙
☝Pao is soft and the filling is yummy too!😋
吃多多都不会觉得腻！😄
18个蒸包子.... 能见人的，居然没有几个....可怜！不过，包子还算是包得不错啦..... 嘻嘻！虽然包得不美，但包子的味道，是不错吃的哦，欣慰！😊
I haven't made paos for a long time, and my technique is a little rusty. Guess I haven't mastered the skill yet..... hehe!😅
18 steamed paos.... Only a few can be taken a pic.... Pai seh! However, the paos are delicious.... Hey! Although the paos aren't beautiful, but the taste is good and yummilious..... I'm very please!😘
☝My breakfast😋
吃多多都不会觉得腻！😄
包皮材料：
包粉 500g
砂糖 80g
即溶酵母 8g （2茶匙）
白油/粟米油 50g
清水 240g
双倍发粉 5g （1茶匙）
做法：
1. 把所有材料混合均匀，搓揉约20分钟至面团光滑(机器打约10分钟)，休面5~10分钟，分割，包馅。
2. 盖好，发酵30分钟。
3. 中大火蒸12-15分钟即可。蒸至10分钟后，稍微将锅盖开一小缝，但不要掀开盖子。
4. 时间到就熄火，保持盖子有一个小缝状态约5分钟。这样蒸出来的包子才不会皱皮。
5. 打开盖子时要小心，以免水滴在包子上。 打开后擦去盖子上的水。
*关火后不要打开盖子，温度的突然变化会导致包子塌陷或皱皮。
沙葛内馅：
沙葛：1 粒，切丝（约500g）
红萝卜：2 条，刨丝（约300g）
香菇：4朵，切丝
蒜蓉：1 tbsp
虾米：2 tbsp（泡软后剁碎）
调味料：
蚝油：1 tbsp
生抽：1 tbsp
盐：1/2 tsp
糖：1 tsp
胡椒粉：1/2 tsp
鸡精粉：1/2 tsp
清水：150mL
勾芡水：1/2tbsp 薯粉，1tbsp 水，搅拌均匀，待用
沙葛内馅做法：
1）烧少许油，爆香蒜蓉, 虾米。
2）加入红萝卜丝，香菇，沙葛丝，翻炒均匀。
3）加入调味料炒匀。焖煮至软。
4） 加入勾芡水，翻炒均匀，熄火，呈上碗里。
Pao skin Ingredients:
Pao flour 500g
Granulated sugar 80g
Instant yeast 8g (2 tsps)
Corn oil 50g
Water 240g
Double action powder 5g (1 tsp)
Instruction:
1. Mix all the ingredients evenly, kneed for about 20 minutes until the dough is smooth (if use machine is about 10 minutes), and rest the dough for 5-10 minutes, divided and stuffed in the filling.
2. Cover well and ferment for 30 minutes.
3. Steam for 12-15 minutes in medium high heat. After steaming for 10 minutes, slightly open the lid, but do not open the lid.
4. When the time is up, turned off the heat and leave the lid in a small slit state for about 5 minutes.
5. Becareful when open the lid to avoid water drip on the paos. Wipe off the water on the lid once you opened it.
*Don't open lid right after turning off fire, sudden changes of temperature will result in buns collapse.
Filling:
Sengkuang: 1 grain, shredded (about 500g)
Carrots: 2, shredded(about 300g)
Mushroom: 4, shredded
Garlic: 1 tbsp (minced)
Dried Shrimp: 2 tbsp (soaked and minced)
Seasoning:
Oyster sauce: 1 tbsp
Soy sauce: 1 tbsp
Salt: 1/2 tsp
Sugar: 1 tsp
Pepper: 1/2 tsp
Chicken powder: 1/2 tsp
Clear water: 150mL
Starch water: 1/2tbsp potato flour, 1tbsp water, stir evenly, set aside.
Method:
1) Heat some oil and saute garlic and dried shrimp.
2) Add jicama, carrot , mushrooms, stir fry evenly.
3) Add seasoning and stir well. Cook until soft.
4) Add the starch water, stir fry evenly, turn off the flame, and put it in a bowl.
食谱参考：来自网络
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