食譜:
包子12個
1杯=200ml
麵團:
約45克*12個
中筋麵粉320克(2+2/3杯)
玉米澱粉10克(5小勺)
糖30克(2大勺)
泡打粉3克(1小勺)
酵母3克(3/4小勺)
牛奶180克(3/4杯+2大勺)
豬油15克(1大勺)
咸蛋黃流芯奶黃餡料:
約35克*12粒
咸鴨蛋黃90克
(170°C烤5~6分鐘)
玉米澱粉15克(2大勺+1小勺)
奶粉15克(2大勺)
吉士粉12克(2大勺)(沒有可以不放)
牛奶75克(5大勺)
白糖120克(8大勺)
無鹽黃油120克(8大勺)
吉利丁片9克(冷水泡軟)
開水上鍋,
大火蒸10分鐘
關火靜置4分鐘
Recipe :
Buns✖️12
1cup=200ml
Dough:
45g*12
All-purpose flour 320g(2+2/3cup)
Corn starch 10g(5 tsp)
Sugar 30g(2 tbsp)
Baking powder 3g(1 tsp)
Instant Yeast 3g(3/4 tsp)
Milk 180g(3/4 cup+2 tbsp)
Lard 15g(1 tbsp)
Filling :
35g*12
Salted duck egg yolk 90g
(170°C bake 5~6 minutes)
Corn starch 15g(2 tbsp+1 tsp)
Milk powder 15g(2 tbsp)
Custard powder 12g(2tbsp)(optional)
Milk 75g(5 tbsp)
Sugar 120g(8 tbsp)
Unsalted butter 120g(8 tbsp)
9 grams of gelatine sheets (soaked in cold water until soft)
Boil water in a pot,
Steam over high heat for 10 minutes
Turn off the heat and let stand for 4 minutes
Tips:
❣️Allow the dough to rest for 10 minutes in the middle of kneading, then knead for another 1 to 2 minutes to make the dough smooth.
❣️ Knead the dough and pre-shape it into 12 small dough balls
Seal well and let rest for 20 minutes
Roll out a small round piece with a diameter of 8 to 10 cm
The smooth side faces outward, and the closing edge must be pinched tightly.
Plastic surgery to make it taller
❣️ dough Raises 1.2~1.5 times the size
Reference room temperature 20°C, ferment for 30 minutes
Depending on the room temperature, you can adjust the fermentation time specifically. Do not raise too much (the buns will easily collapse).
❣️ Soak the gelatine in cold or ice water until soft. When adding it to the butter and milk liquid, a temperature of about 60°C is more suitable (approximately enough that you can touch it with your hands and it is very hot, but not too hot.)