手工沙葛菜包（內陷香菇蝦米沙葛）蒸出來不回縮 Handmade Steamed Vegetable Buns

2020-11-19 01:18| 发布者: admin8| 查看: 48| 评论: 0|文章／视频分享来自: Shadajie Kitchen 傻大姐美食厨房

手工沙葛菜包（內陷香菇蝦米沙葛）蒸出來不回縮 Handmade Steamed Vegetable Buns

#菜包
#Steamed Vegetable Buns
#沙葛菜包

手工沙葛菜包（內陷香菇蝦米沙葛）拿褶子 | 蒸出來不回縮 | 超松軟
Handmade Steamed Vegetable Buns

材料：

包子皮：
300克包粉/中筋麵粉（包粉做出來會比較白）
150毫升清水（每個牌子的吸水量都不一樣，我用了160克水）
3克酵母
20克細砂糖

餡料：
1粒沙葛（大約500克）去皮切絲
半條胡蘿蔔去皮切絲
20克蝦米（洗凈後，用水泡浸軟，泡浸後的水不要倒，留起來炒菜）
4粒香菇去蒂切片
2辦蒜米剁碎
2湯匙醬油（我用apple brand 頭抽王）
少許胡椒粉
少許鹽

餡料做法：
1.先下油，熱鍋，爆香蒜末
2.加入蝦米，香菇，沙葛，胡蘿蔔，炒勻
3.加入調味料，2湯匙醬油，少許胡椒粉，少許鹽（餡料的味道可以鹹一些，搭配無味的包子會剛剛好）
4.加入泡浸後的蝦米水，炒至你要的軟度即可

做法：
1.300克包粉，3克酵母，20克白糖，再慢慢加入150毫升清水，用筷子攪拌成絮狀
2.用手揉成團，蓋上蓋子，放置5分鐘，讓麵條和水充分融合
3.繼續揉成光滑的面團，揉了大約5分鐘，麵糰光滑了，蓋上蓋子或保鮮膜，讓麵糰發酵至2倍大（大約1小時左右）
4.發酵好的麵糰，用手按壓一下，面團富有彈性，蓬松軟嫩
5.取出發酵好的用手和拐面揉搓面團反復摺疊按壓排氣，然後將麵糰捲起，搓成長條，再均勻分成13粒小面團（大約35克一粒）
6.取一個小面團，用搟面棍搟成圓形，麵糰上面撒上一層薄薄的面粉，把周圍的搟薄，中間部份厚；放入適量的餡料，包成包子
7.將包子放入蒸籠，保留好一定距離，蓋上蓋子，進行二次發酵15分鐘
8.鍋裏放好清水，擺上蒸籠，然後開火，水滾後，蒸10分鐘即可。
9.熄火後，先將蓋子掀開一個小縫，待3-5分鐘後打開蒸籠，這樣可避免成品受到急速的溫度變化而影響外觀。

Handmade Steamed Vegetable Buns
Take Folds | Steamed without shrinking | Super soft

Ingredients:

Bun skin:
300g Pau Flour /all-purpose flour (Pau Flour will be whiter)
150ml water (each brand has different water absorption capacity, I used 160g water)
3g yeast
20g caster sugar

Filling:
1 Yam Bean (about 500g) peeled and shredded
1/2 carrot peeled and shredded
20g dried shrimps (after washing, soak in water to soften, do not pour the water after soaking, save for cooking)
4 pieces shiitake mushrooms, peeled and sliced
2 clove garlic minced
2 tablespoons of soy sauce (I use apple brand )
A pinch of pepper
A pinch of salt

Filling method:
1. Add oil first, heat the pan, and saute the minced garlic
2. Add dried shrimps, shiitake mushrooms, sago, carrots and stir well
3. Add seasonings, 2 tablespoons of soy sauce, a little pepper, a little salt (the filling can be salty, and it will be just right when paired with a tasteless bun)
4. Add the soaked shrimp water and stir-fry until the softness you want

practice:
1.300g Pau Flour/all purpose flour, 3g yeast, 20g white sugar, slowly add 150ml water, stir with chopsticks to form a flocculent
2. Knead into a ball with your hands, close the lid, and leave for 5 minutes to let the noodles and water fully fuse
3. Continue to knead into a smooth dough, kneading for about 5 minutes, the dough is smooth, cover or plastic wrap, let the dough rise to 2 times (about 1 hour)
4. The fermented dough, press it with your hand, the dough is elastic, fluffy and tender
5. Take out the fermented dough, knead the dough with your hands and turn it, and fold it repeatedly, then roll up the dough, knead it into a strip, and divide it into 13 small doughs (about 35 grams each)
6. Take a small dough and shape it into a circle with a dough stick. Sprinkle a thin layer of flour on top of the dough, thin the surroundings and thick the middle part; put in an appropriate amount of filling, and wrap it into a bun
7. Put the buns in the steamer, keep a certain distance, close the lid, and carry out the second fermentation for 15 minutes
8. Put clean water in the pot, put it on the steamer, then turn on the fire, after the water boils, steam for 10 minutes.
9. After turning off the heat, open the lid first, open the steamer after 3-5 minutes, so as to prevent the finished product from being affected by rapid temperature changes and affecting the appearance.
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