巧克力流沙包 Chocolate Lava Bao

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【皮料】
香港包粉250克、酵母6克、双倍发粉1茶匙、白油1汤匙、水130毫升、巧克力粉1汤匙、巧克力香精
1茶匙、纸杯适量
【流沙馅】
A:水100克、糖80克、鱼胶粉10克
B:牛奶粉50克、粟粉2汤匙、蛋黄粉5克、淡奶85克、盐1小撮、熟咸蛋黄4粒(压碎)
【流沙馅做法】
1.将流沙馅A隔水炖至溶解。
2.徐徐拌入B搅拌均匀,移入冰箱冷冻凝固。(图1)
【皮料做法】
1.把皮料放入搅拌机搅拌成光滑面团,取出分割成每粒约40克重。(图2)
2.将面团揉圆捏成窝形,填入适量流沙馅收口,置放在纸杯中,让其静置约20分钟见其表面光洁胀
发至双倍大。(图3-6)
3.烧热蒸锅水滚后移入,以大火蒸7-8分钟熟,趁热享用。(图7)

【Skin Ingredients】
250g Hong Kong Flour, 1 tsp yeast, 1 tsp double action baking powder, 1 tbsp castor sugar, 1 tbsp
shortening, 130ml warm water, 1 tbsp chocolate powder, 1 tsp chocolate essence, some paper cups
【Lava Ingredients】
A:100ml water, 80g sugar, 10g gelatin powder
B:50g milk powder, 2 tbsp corn flour, 5g custard powder, 85g evaporated milk, 1 pinch of salt, 4
salted egg yolks (cooked and crushed)
【Method for Lava Filling】
1.Double boil the lava filling A until melted.
2.Pour in lava filling B slowly, stir to mix and then frozen in fridge.(pic 1)
【Method for Skin】
1.Mixes the skin ingredients with mixer until it turns into smooth dough, apportion into 40g each.(pic 2)
2.Flatten each dough, wrap in 1 lava filling, seal up and place into paper cup, let rise for 20 minutes
to expand double in size.(pic 3-6)
3.Steam with high heat for 7-8 minutes, done. Serve hot.(pic 7)