食譜:
包子12個
蒸籠尺寸:30釐米直徑
1杯=200毫升
麵團:
大約66克✖️ 12個
中筋麵粉500克(4杯+3大勺)
水250克(室溫或冰水)(1+1/4杯)
酵母5克((1+1/4小勺)
白糖10克(2小勺)
豬油15克(或食用油)(1大勺)
肉餡:
肉末500克
鹽5克(5/6小勺)
生抽15克(1大勺)
老抽10克(2小勺)
蠔油25克(4小勺)
白胡椒1.5克(1/4小勺)
味精或雞精2克(1/2小勺)
薑末5~15克
蔥碎50~70克
芝麻油15克(1大勺)
食用油40克(8小勺)
*肉餡做好後冰箱冰凍30分鐘或冷藏1小時以上再使用
水沸騰後再放上蒸籠
等蒸籠頂部冒出蒸汽後開始計時
保持中大火蒸18分鐘
關火,在鍋裡靜置4分鐘
抬出蒸籠放在桌面再靜置2分鐘後開蓋
Recipe :
Buns*12
Steamer’s size:30cm
1cup=200ml
Dough:
66g+-✖️12
All-purpose flour 500g(4cup+3 tbsp)
Water 250g(room temperature or iced
water in Sumer )(1+1/4 cup)
Instant Yeast 5g (1+1/4 tsp)
Sugar 10g (2 tsp)
Lard 15g(or cooking oil )(1 tbsp)
Filling :
Minced Meat 500g
Salt 5g (5/6 tsp)
light soy sauce 15g (1 tbsp)
dark soy sauce 10g (2 tsp)
oyster sauce 25g (4 tsp)
white pepper 1.5g (1/4 tsp)
MSG or chicken stock 2g (1/2 tsp)
ground ginger 5-15g
chopped shallots 50~70g
Sesame oil 15g(1 tbsp)
Cooking oil 40g (8 tsp)
*After the meat filling is ready, freeze it in the Frozen for 30 minutes or refrigerate it for more than 1 hour before use
Put it in the steamer after the water boils
Start timing when steam comes out of the top of the steamer
Steam it on medium-high heat for 18 minutes
Turn off the heat and let it sit in the pot for 4 minutes
Take out the steamer and place it on the table and let it sit for 2 minutes before opening the lid