叉烧餐包 ~ Chinese BBQ Pork Buns ( " Chan Bao " )

食谱取自 ：蓝色小厨

叉烧餐包

材料：( 30g 面皮 + 20g 馅料 ~ 约27 粒 )

馅料：
400g 猪肉（ 切成粒状 ）
2大匙 葱头仔茸和蒜茸 

调味料：

1 1/2茶匙 盐
4汤匙 白糖
2汤匙 蚝油
2茶匙 生抽
2茶匙 老抽
2茶匙 麻油
少许五香粉

芡汁 ：

1汤匙粟米粉加2汤匙水拌匀

面皮材料：（参考了Carol老师家的食谱）

450g 高筋面粉
1茶匙 速发酵母
60g 细砂糖
1/4茶匙 盐
22g 牛油
300ml 水

涂面 ：
1个 蛋黄 + 1茶匙 蛋白 + 2茶匙 鲜奶 ( 搅拌均匀备用 )

涂面糖水 ：

1茶匙 细砂糖 + 2茶匙  热水 ( 搅拌均匀备用 )

做法：

1. 烧热适量的油，炒香葱头茸和蒜茸。加入猪肉炒一会，再加入调味料炒至稍微干。加入芡汁，取出待冷备用。

2. 将高筋面粉，酵母，细砂糖和盐放入一个搅拌缸里，用低速把材料搅拌均匀。

3. 慢慢的加入水（慢慢加入到面团能够成团即可 ），搅拌成团后，加入牛油，继续搅拌成光滑而有薄膜的面团。

4. 将面团用保鲜膜包好，放在一个密封盒；放置冰箱低温发酵12 ~ 24小时。

5. 第二天从冰箱取出面团，回温30分钟。　

6. 将面团的空气拍出，分割成小面团，滚圆后盖上布巾，休面15分钟。

7. 把面团擀圆后，包入适量的叉烧馅料；收口后滚圆。

8. 在小面包的表面喷洒一些水，再一次发酵50 ~ 60分钟。

9. 预热烤箱170°C。

10. 在小面包的表面涂抹适量的蛋液，送入烤箱；烤约20分钟或至表面呈金黄色。

11. 小面包烤好后，即刻涂抹上糖水即可。

Recipe source : bluelittle kitchen

Chinese BBQ Pork Buns ( Chan Bao )  ( 30g dough + 20g filling ~ makes 27 pieces )

Ingredients for fillings:

400g pork fillet ( diced into small cubes )
2tbsp chopped shallots & garlic

Seasoning :

1 1/2tsp salt
4tbsp sugar
2tbsp oyster sauce
2tsp light soy sauce
2tsp dark soy sauce
2tsp sesame oil
some cooking oil

Ingredients for buns:

450g high protein flour
1tsp dry yeast
60g caster sugar
1/4tsp salt
22g butter
330ml water

Ingredients for brushing buns:

1 egg yolk + 1tsp egg white  + 2tsp milk  ( mix well )

Ingredients for syrup :

1tsp caster sugar + 2 tsp hot water ( mix well )

Method  :

1. Heat some oil in a pan , sauté chopped shallots and garlic . Add in pork ans seasoning , stir-fry till a bit dry . Then add in  cornstarch solution for thickening . Cool completely and set aside .

2. In a mixing bowl , add in high protein flour , dry yeast , sugar and salt  . At low speed , mix until well combined .

3. Slowly add in water , till it can form dough  . Then add in butter , knead until the dough is smooth and elastic

4. Cover the bowl with cling film and keep in the fridge to proof for 12 ~ 48 hours .

5. Take out the dough form fridge the next day ,

6. Remove dough from the bowl and punch down to release air in dough . Divide dough into equal portions of 30g and shape into balls . Cover with wet towel and let it rest for 15 minutes .

7. Stuff the buns with cooked cha siu ( BBQ pork ) . Pinch the top together and give it a twist to seal .

8. Sprinkle some water at the buns and let it proof again for 50 ~ 60 minutes .

9. Preheat oven 170c .

10. Brush the top of the bun with the egg wash . Bake for 20 minutes or till golden brown .

11. Remove from oven and brush with the syrup glaze.

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion ( XuanHom's Mum Kitchen Diary ) and hosted by May @ 厨苑食谱 .