犹记得以前妈妈做的荷叶包夹扣肉，哇，好吃的不得了! 吃两个都不够！太美味了！😉
现在，自己动手做。原来是那么容易做的。这个真的很推荐给大家。动手做吧！😊
金瓜荷叶包夹红烧肉／Lotus Leaf Bun with Braised Pork
红烧肉材料：
600g 五花肉
2Tbsp 黑酱油
3Tbsp 生抽
2 Tbsp 绍兴酒
1 tsp 鸡精粉
1/2tsp 盐
2朵 八角
1支 桂皮
少许 五香粉
2-3粒 冰糖粒 （随自己喜欢的甜度）
1 Tbsp 勾芡水 (视粘稠度而放）
3瓣 蒜头，切碎
少许油
煮法：
1 烧一锅水，把五花肉汆烫5分钟，取出沥干水分。
2 锅里烧热少量的油，将五花肉（猪皮朝下）慢火煎炸至金黄色，取出沥干油。
3 待猪肉稍微冷却后切片，把调味料倒入腌制30分钟。
4 热锅热油，爆香蒜头，然后倒入五花肉翻炒几下，再加入热水（水必须盖过猪肉），中火焖煮至软为止（期间微拌）。待锅里的水量减少了，加入冰糖再焖煮一会儿。如果汤汁够粘稠了就不用勾芡收汁了。
皮料：*可以做9粒50g荷叶割包
250g 包粉
5g 酵母粉
30g 砂糖
20g 猪油/食用油
135g 金瓜汁（5g金瓜粉+ 130g清水）*
*（100g 金瓜泥+30g清水，水要看金瓜的水份加减）
做法：
1）把所有材料放入搅拌机揉成光滑有弹性的面团。
2）取出，让面团松弛10分钟就可以整形了。
3）将面团揉成圆柱形，分割为50g一个小剂子，搓圆。
4）把面团擀成圆形或椭圆形，涂上一层薄薄的食油，对折成半，用
梳子／齿刀按出花纹。
5）把包子搁置发酵约20-30分钟，用中大火蒸10分钟，熄火，待3分钟后才打开盖子。
提示：
- 发酵25分钟后，开火，水滚了转中火蒸。
- 班兰荷叶割包～班兰汁105g (班兰叶6-7片+水搅成）
- 黑芝麻荷叶包～黑芝麻粉15g+水110g
- 金瓜荷叶包～金瓜泥100g+水30g(水要看金瓜的水份加减）
Lotus Leaf Bun with Braised Pork
Braised Pork Ingredients:
600g pork belly
2Tbsp dark soy sauce
3Tbsp Light Soy Sauce
2 Tbsp Shaoxing wine
1 tsp chicken stock
1/2tsp salt
2 star anise
1 stick cinnamon
a pinch of five spice powder
2-3 rock sugar granules (sweetness as you like)
1 Tbsp starch liquid (depending on the consistency)
3 garlic cloves, chopped
Some oil
Cooking method:
1 Boil a pot of water, blanch the pork belly for 5 minutes, remove and drain.
2 Heat a small amount of oil in a pan, fry the pork belly (pork skin side down) over low heat until golden brown, remove and drain the oil.
3 After the pork has cooled slightly, slice it, pour in the seasoning and marinate for 30 minutes.
4 Heat oil in a hot pan, sauté garlic until fragrant, then pour in pork belly and stir fry for 1-2 minutes, then add hot water (the water must cover the pork belly), simmer over medium heat until soft (stir lightly during simmering). When the amount of water in the pot is reduced, add rock sugar and simmer for a while. If the gravy is thick enough, you don't need to add starch liquid to thicken it.
Lotus leaf bun: *Can make 9 pieces of 50g lotus leaf buns
250g Pao flour
5g Instant yeast powder
30g Granulated sugar
20g Lard or cooking oil
135g Pumpkin juice (5g pumpkin powder + 130g water)*
*(100g pumpkin puree + 30g water, the water depends on the water content of the pumpkin)
Method:
1) Put all the ingredients into a mixer and knead into a smooth and elastic dough.
2) Take out and let the dough rest for 10 minutes before shaping.
3) Knead the dough into a cylindrical shape, divide it into 50g small dough, and round it.
4) Roll out the dough into a round or oval shape, coat with a thin layer of cooking oil, fold it in half, use a comb / tooth shape knife to press out the pattern.
5) Put the steamed buns aside to ferment for about 20-30 minutes. Steam over medium-high heat for 10 minutes, turn off the heat, and wait for 3 minutes before opening the lid.
Notes :
- After 25 minutes of fermentation, turn on the heat, bring the water to a boil and turn to medium heat for steamming the buns.
- For Pandan lotus leaf buns ~105g pandan juice (6-7 pandan leaves + water)
- For Black sesame lotus leaf buns ~ 15g black sesame powder + 110g water
- For Pumpkin lotus leaf buns ~ 100g pumpkin puree + 30g water (water depends on the water content of the pumpkin)
HappyMaking！
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