香菇肉酱包 Pork mince Siew Pao
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水皮材料:
普通面粉240克,发粉1/4茶匙,细糖35克,猪油80克,清水80-100毫升
油皮材料:
白油50克,猪油20克,盐1/4茶匙,普通面粉150克
馅料:
古龙香菇肉酱3罐,五香粉1茶匙,白糖50克,大葱1粒(切丁),盐1/2茶匙,生粉2汤匙(勾芡用)
A蛋1粒(打散做涂液),额外芝麻做装饰
馅料做法:
- 把古龙香菇肉酱和大葱混合。
- 加入调味料和生粉。
水皮做法:
- 把所有材料放入搅拌器里,除水以外。
- 然后慢慢加入水搅拌成光滑面团。
- 盖上清洁的布,让它醒发。
油皮做法:
- 把所有材料放入搅拌器里, 搅拌成软面团。
- 分成22等份。
组合:
- 把水皮面团分成22份,然后擀成平扁圆形。
- 把油皮放在水皮上,包起后擀平畴长方形。
- 把长方形面皮卷起,擀平再卷起,尾端朝上,再擀成圆形。
- 把馅料放在面皮上,然后捉起中间,扭捏封口。
- 把包子放在涂油烤盘上,涂上蛋液,再撒上芝麻。
- 放入预热至180*C的烤炉里烤30分钟或至金黄色即可。
Water dough
240 g plain flour
¼ tsp baking powder, sifted
35 g castor sugar
80 g pork “lard”
80 –100 ml water
Oil dough
50 g shortening
20 g pork lard
¼ tsp salt
150 g plain flour
Filling
3 cans GULONG Gulong Pork Mince with Bean Paste
1 tsp Chinese 5 spice Powder
50 g Sugar
1 Big Onions, cubed
½ tsp Salt
2 Tbsp Tapioca Flour [thickening Solution]
1 “Grade A” Egg beaten lightly for glazing
Extra Sesame seeds for topping
Method:
To make filling
- Mixes up GULONG pork Mince with Bean Paste with onions.
- Add in sugar, salt & tapioca flour.
To Make water dough
- Place all ingredients in an electric mixer or mixing bowl, except water.
- Add water slowly and mix until combined to form a smooth dough.
- Rest dough covered with a clean tea towel.
To make oil dough
- Place all ingredients in an electric mixer or mixing bowl, combine to form a soft dough.
- Divide into 22 equal portions.
To wrap up
- Divide the water dough into 22 equal portions and flatten each into a circle.
- Place a ball of oil dough inside and wrap up,flatten and roll out with a rolling pin into a rectangle.
- Roll short side up tightly like a Swiss roll, flatten again and re-roll Swiss roll style, with the side up, flatten and roll into a circle.
- Place a teaspoonful of filling in the center, bring edges together and twist to seal.
- Place on a greased baking tray, glaze siu pau with beaten egg then sprinkle some sesame seeds over.
- Bake in pre-heated oven @ 180*C for 30 minutes or till golden brown.