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杯子班兰奶油包 Pandan Custard Cup Bun

杯子班兰奶油包 Pandan Custard Cup Bun

【馅料】
鲜粟米80克(略搅碎)、椰粉30克、班兰汁60克(4片班兰叶)、粟粉1 1⁄2大匙、糖60克、马芝林油1大

【包皮材料】
普通面粉250克、包粉200克、粟粉50克、幼糖50克、盐1⁄4小匙、葵花籽油1汤匙(后放)、干酵母 11⁄2
小匙、发粉1小匙、班兰汁300克(5片班兰叶)
【做法】
1.把全部馅料放入小锅里,用小火搅拌均匀至形成粟米糊。(图1)
2 .把包皮材料一起搅拌均匀,最后加入油,搓揉至、光滑,用湿布盖好,休息15分钟。(图2-3)
3.将面团搓成长条状,再分割每个25-30克,用擀面杖擀成圆形。包入奶油馅,放入铺上纸杯的松糕
模型中待发半小时。(图4)
4.放进蒸笼用大火蒸7-8分钟即可。(图5)

【Filling】
80g fresh corn kernels (chop coarsely), 30g coconut powder, 60g Pandan juice (about 4 sprigs Panadan leaf), 11⁄2 tbsp corn flour, 60g sugar, 1 tbsp margarine
【Dough ingredients】
250g plain flour, 200g flour for bun (Pao flour), 50g corn flour, 50g castor sugar, 1⁄4 tsp salt, 1 tbsp sunflower oil (add last), 1 1⁄2 tsp yeast, 1 tsp baking powder, 300g Pandan juice (from 5 sprig Pandan leaf)
【Method】
1.Saute all filling ingredients in low heat until it turns into corn paste. (pic 1)
2.Mixes all dough ingredients, and then add in oil and knead into smooth dough; cover with wet cloth and rise for 15 minutes.(pic 2-3)
3.Roll out dough into long strip and then apportion into 25-30g each; flatten roundly and wrap in filling, place onto the muffin mould lined with paper cup, let rise for half an hour. (pic 4)
4.Steam in high heat for 7-8 minutes, done.(pic 5)

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