熱辣辣…熱騰騰的包子出爐了喂!!!
大家來吃包了喂!!!
聖誕佳節不吃Stollen & Panettone麵包有點不像話厚
没辧法...太忙了...做包子比較省時...
絞肉蔬菜咖哩材料：
絞肉 300克
蔥頭 5粒,剁碎
蒜頭 2瓣,剁碎
香茅 2支, 拍扁
水煮馬鈴薯 1顆,切小粒
四季豆 6條，切小粒
紅蘿蔔 半小條，切小粒
咖哩粉 2大匙, 加少許水拌成糊狀
桂皮 1小塊
丁香 2粒
八角 1粒
咖哩葉 1支
鹽 2茶匙
椰漿 1/2 飯碗
油 4大匙
做法:
1. 鍋裡燒熱油,爆香蔥頭、大蒜、肉桂、丁香、香茅、八角和咖哩葉。
2. 加入咖哩糊炒至出油，放入絞肉炒至轉色，倒入馬鈴薯粒，四季豆和紅蘿蔔煸炒一會兒。
3. 加入椰漿煮至略乾，把鹽加入調味， 繼續煮至汁料收乾即可。
哎喲!!! 餡料東漏西流...
捏包子花紋真的是我的死穴...
包子皮料:
酵母 2 1/2平茶匙
溫水 200毫升水
麵粉 500克香港麵粉
細砂糖 125克
食油 5茶匙
鹽 1/4茶匙
做法:
1. 全部材料拌勻, 攪拌/揉成不沾手的光滑麵團.
2. 用濕布蓋住麵團，放置在一個溫暖的地方，讓麵團發至雙倍大(約 1小時).
3. 把麵團裡的空氣敲出，揉成長麵團, 切割稱取每個大約50克的麵團，搓圓成球狀。蓋上濕布防止乾燥.
4. 把麵團擀成内厚外薄的圓片狀, 放入餡料, 折成包子狀. 放入蒸籠裡發酵15分鐘.
5. 準備蒸鍋水, 沸水下鍋蒸10-12分鐘(冷水下鍋蒸15-18分鐘).熄火5分鐘後才可打開蒸籠蓋把包子取出.
做法和Cheah的原配方Curry Chicken Pau ~Bun有點不同...
我用食油代替了白油(Shortening)也没放發粉
柔軟，蓬鬆，好吃的包子皮配方取之于Cheah of No Frills Recipes
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Curry Chicken Pau ~Bun
merry belated x'mas .. and an earlier happy new year 2011 to Jenny n family.. .
回复删除[版主回覆12/28/2010 15:53:50]same to u.....大家甘話....
祝Aerius 在新的一年蛋糕銷售量"蒸蒸日上".....