蓮花包/蓮花面龜包 Lotus bun / lotus miku bun

2020-11-3 03:18| 发布者: admin8| 查看: 32| 评论: 0|文章／视频分享来自: Shadajie Kitchen 傻大姐美食厨房

蓮花包/蓮花面龜包 Lotus bun / lotus miku bun

#面龜
#miku
#米龜

#蓮花面龜包

從民俗文化的觀點來看，面龜跟生活有非常緊密的關聯，且扮演很重要的角色，舉凡年節、喜慶、婚喪都用得到，從嬰兒出生做滿月、四個月、周歲、做十六歲的成年禮、訂婚、結婚的謝神拜天公至年老時作大壽，到家運事業不順遂、家人多病痛、諸事不順求神祭拜，甚至於死亡喪葬禮儀，涵蓋了人的生老病死一生的禮儀習俗，更從一年的開始開正(新年)、接神、元宵、頭牙、清明、端午、中元、中秋、重陽節、冬至、送神到除夕二九瞑，一整年面龜都是不能免俗的供品。

分量：10個麵龜
材料：
250克包粉 /中筋麵粉
75克細糖
4克酵母
120毫升水
15克玉米油

少許紅色素幾滴

步驟：
1. 將250克包粉過篩，75克細砂糖，4克酵母和慢慢加入120毫升水混合。
2. 將面團攪拌了一下，加入15克玉米油，繼續和面至不粘手。
3. 和面好後，讓面團松弛15分鐘，然後用拐面杖反復摺疊按壓排氣。
4. 把面團切割出300克（白色麵糰），白色麵糰（300g）分成10個30克，把小麵糰搓圓備用
5. 剩下的面團加入紅色素搓揉均勻，再分成10等份搓圓，備用
6. 兩種包法：
A. 將紅色麵團稍微按壓，放在白色麵糰上面，然後一手按壓白色麵糰，一手扭轉的方式，把白色麵糰包入紅色麵糰裏，收口，搓圓，放在油紙上
B. 將紅色麵團用搟面棍搟扁，翻面，將白色麵糰包入裏面，搓圓，放在油紙上
7. 完成後的面團拿鋒利的小刀子輕輕割出十字狀，或3條紋狀
8. 讓麵糰進行發酵，45分鐘-1小時，發酵好的麵糰，會感覺輕輕的.
9. 冷水下鍋，以中火蒸15分鐘
10.蒸好後，別急著開蓋（約5分鐘後才打開）

Lotus bun/lotus miku bun

Yield: 10 lotus miku bun

Material:
250g Pau flour / all-purpose flour
75g fine sugar
4 g yeast
120ml water
15g corn oil

A few drops of red pigment

Steps:
1. Sift 250 grams of Pau flour / all-purpose flour, 75 grams of caster sugar, 4 grams of yeast and slowly add 120ml of water and mix.
2. Stir the dough, add 15 grams of corn oil, and continue mixing until it is not sticky.
3. After kneading the dough, let the dough relax for 15 minutes, and then use a stick to repeatedly fold and press to exhaust.
4. Cut the dough into 300 grams (white dough), divide the white dough (300g) into 10 pieces of 30 grams, round the small dough for use
5. Add red pigment to the remaining dough and knead it evenly, then divide it into 10 equal parts and knead round, set aside
6. Two way methods:
A. Press the red dough slightly and place it on top of the white dough, and then press the white dough with one hand, twist the white dough with the other hand, wrap the white dough in the red dough, close it, round it, and place it on oil paper
B. Flatten the red dough with a dough stick, turn it over, wrap the white dough inside, round it, and place it on greased paper
7. After the dough is finished, take a sharp knife and gently cut out a cross shape or 3 stripes.
8. Let the dough ferment, 45 minutes to 1 hour, the fermented dough will feel light
9. In a pot under cold water, steam over medium heat for 15 minutes
10. After steaming, do not rush to open the lid (open after about 5 minutes)
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