Thursday, 13 November 2014

全麦沙葛菜包 ~ Wholemeal Buns with Jicama filling

 




 

食谱取自 Yong Swee Ha

全麦沙葛菜包

馅料:
300g 沙葛  (刨丝. 如果很多水,可以稍微挤干)
3朵 香菇 ( 浸软,切丝)
1小匙 蒜茸
半大匙 虾米 ( 切粒 )
1条 红萝卜 ( 刨丝 )
2大匙 生抽
半小匙
半小匙 胡椒粉

面团A
1小匙即溶干酵母+2大匙温水+1小匙包粉+1小匙糖(包粉和糖取自面团B

面团B:
300g 包粉
200g全麦粉
50g 幼糖
半小匙盐
300 ~330ml  清水
30g粟米油

 做法:
1. 馅料:烧热油爆香蒜茸和虾米,再加入香菇炒香,再加入其余材料炒至干,盛起待冷备用.
                         

2. 将面团A的所有材料加入一起搅匀,休息15分钟

3. 将全部面团AB的材料(除了粟米油)放入大碗中拌匀,加入粟米油搓揉成光滑面团或用搅拌器搅拌至光滑面团。

4. 用湿布盖好,休息30分钟,取出面团,分成20粒左右。

5. 包入馅料,揉圆后放在包纸上,放入蒸盘。

6. 用保险纸包着蒸盘,发酵40-50分钟或至双倍大。

7. 煮滚水,放入包子大火蒸12-15分钟,即可取出趁热享用

 
 
Recipe source : Yong Swee Ha

Wholemeal Buns with Jicama filling

Filling :
300g jicama / chinese yam bean ( shredded and drain excess water )
3 Chinese mushroom ( shredded )
1tsp chopped garlic
1/2tbsp dried shrimp ( chopped )
1 carrot ( shredded )
2tbsp soy sauce
1/2tsp salt
1/2tsp pepper

Dough A :
1tsp instant yeast + 2tbsp warm water + 1tsp bao flour + 1tsp sugar ( bao flour & sugar taken from (B) )

Dough B :
300g bao flour
200g wholemeal flour
50g sugar
1/2tsp salt
300 ~ 330ml  water
30g corn oil

Method :
1. For the filling : Heat up wok with some oil , sauté garlic and dried shrimp , add in mushroom .Stir-fry until fragrant , then add in other ingredients . Drain and set aside .

2. For the dough : Mix all ingredietns A until well-combined . Set aside for 15minutes .

3. Mix all ingredients of (B) and (A) in a mixing bowl .Then add in corn oil . Whisk until the ingredietns form into a smooth dough  .

4. Place into a big bowl and cover the bowl with cling film. Allow it to proof for about 30 minutes or until double in size. Divide the dough into 20 equal portions.

5. Flatten the dough pieces with your hands, and place about 1 tbsp jicama filling in the center. Pinch up the sides of the dough to completely enclose the filling and place it on a small piece of baking paper .

6. Place the bao onto a steaming tray and allow to further proof for about 40 ~ 50 minutes.

7. Steam over boiling water for 12 ~ 15 minutes .