港式鸡肉烧包 Hong Kong Chicken Siew Bao

材料

水皮:面粉250克、发粉1茶匙、糖粉100克、白油60克、酸柑汁1汤匙、清水120毫升

油皮:面粉250克、白油200克、盐1/2茶匙

馅料:

食油2汤匙、蒜2瓣(剁碎)、鸡肉400克(切丁)、蚝油1汤匙、黑酱油1茶匙、鸡精粉1茶匙、麻油1茶匙、五香粉1茶匙、糖50克、青豆100克、大葱2粒(去皮切丁)、盐1/2茶匙、木薯粉2汤匙(+清水)、烤香芝麻粒适量

少许蛋液(刷面用)

少许芝麻粒(撒面)

馅料做法:

  • 在平底锅热少许油,爆香蒜茸。
  • 加入鸡肉炒10秒,加入蚝油、黑酱油、鸡精粉、麻油及五香粉,炒至鸡肉差不多熟透。
  • 加入糖、青豆和大葱,炒匀。
  • 最后以盐调味,再以木薯粉勾芡。熄火,撒上少许芝麻粒,放置一旁待用。

水皮做法:

  • 将所有材料放入搅拌缸内搅拌均匀(清水除外)。
  • 缓缓加入清水,搅拌至滑面团。
  • 盖上干净的布,休息醒发。

油皮做法:

  • 将所有材料放入搅拌机内,拌打成滑面团。
  • 将面团分成30分。

 

做法:

  • 将水皮面团分成30份,擀平。
  • 放入一粒油皮,包好。
  • 擀平成长方形。
  • 将面团入瑞士卷般卷起。
  • 再擀平。重复再卷成瑞士卷。
  • 最后将面团擀成圆形。
  • 放入1茶匙的馅料,以螺旋形包折起包好。
  • 放置在涂油的烤盘上,面上撒上芝麻粒。
  • 放入预热至@ 200C的烤箱内,烤25-30分钟或至面部呈金黄色即可。

 

Ingredients

Water Dough

250 g Plain Flour

1 tsp Baking Powder

100 g Castor Sugar

60 g Shortening

1 Tbsp Lime Juice

120 ml Water

Oil Dough

250 g Plain Flour

200 g Shortening

½ tsp Salt

Filling

2 Tbsp Cooking Oil

2 cloves garlic, chopped

400 g Chicken fillet, cubed

1 Tbsp Oyster Sauce

1 tsp Dark Soya Sauce

1 tsp chicken stock granules

1 tsp Sesame oil

1 tsp Chinese 5 spice Powder

50 g Sugar or to taste

100 g Green Peas [optional]

2 Big Onions, peeled & cubed

½ tsp Salt or to taste

2 Tbsp Tapioca Flour + 2 Tbsp water

2 Tbsp Sesame seeds, toasted

 

1 Egg yolk, beaten lightly for glazing

extra Sesame seeds for topping

Method:

To make filling

  • Place pan on  induction cooker, turn power ON. Heat oil, sauté garlic till fragrant.
  • Add chicken and sauté for 10 seconds, the add in oyster sauce, dark soya, chicken stock granules, sesame oil, Chinese 5 spice powder and sauté till chicken is almost cooked.
  • Add sugar, green peas, onions.
  • Season to taste with salt and thicken with tapioca flour solution. Turn off heat, sprinkle sesame seeds over and mix well. Set aside filling to cool.

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 30 equal portions.

To wrap up

  • Divide the water dough into 30 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 tray, glaze the chicken pao then sprinkle some sesame seeds over.
  • Preheat OVEN @ 200*C。
  • Bake chicken siew pao in pre-heated oven @ 200*C for 25-30 minutes or till golden brown.

 

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