|
一位叫Lilly網(wǎng)友 在youtube 上看了視頻后 發(fā)來她的成品圖片，給她點(diǎn)個(gè)贊吧 也謝謝Lilly. 你們是不是也有信心啦！大家都來試試吧！
中文版視頻 英文版視頻 中筋面粉 100克（100 g all purpose flour） 菜油 1湯匙（1 tablespoon vegetable oil） 水60毫升（Water 60 ml）
豬肉糜 120克（120 g of minced pork） 米酒1茶匙（Rice wine 1 teaspoon） 白胡椒粉 1/4茶匙（1/4 teaspoon white pepper） 鮮抽1茶匙（Maggi sauce 1 teaspoon） 鹽1/3茶匙（Salt 1/3 teaspoon） 糖1/4茶匙（Sesame oil 1/4 teaspoon） 麻油 1/4茶匙（Sesame oil 1/4 teaspoon）
姜末1湯匙（1 tablespoon chopped ginger） 雞湯120毫升—200毫升（Chicken broth 120 ml -200 ml） 白菜葉子2片（ 2 cabbage leaves）
醬汁部分：
姜末minced ginger 香醋Balsamic vinegar 醬油soy sauce 紅油Red oil
1、準(zhǔn)備100克中筋面粉 大約1/2杯（cup）滿滿的。往里面加1湯匙菜油。 2、把60毫升水 燒至70-80攝氏度（看到鍋底有氣泡出現(xiàn)即可）。 之后倒入面粉中 快速攪拌 成雪花狀，如碗底還有一點(diǎn)干粉 可以再加一點(diǎn)點(diǎn)的水 相反太濕的話可以加粉總之把面粉揉至軟硬剛好不粘手的面團(tuán)。 3、用一塊布覆蓋 讓面團(tuán)靜置30分鐘-1個(gè)小時(shí)。 4、現(xiàn)在準(zhǔn)備餡料 把屏幕顯示的豬肉和調(diào)味料放入碗里，再把切的很細(xì)的姜末放入，之后慢慢的加入清雞湯 邊倒邊把豬肉朝一個(gè)方向攪拌 讓豬肉把雞湯慢慢吸收，我這里大約用了200毫升的雞湯 直到豬肉不再吸收雞湯為止 要保持豬肉的粘性即可。 5、現(xiàn)在回到面團(tuán)這里 我讓面團(tuán)靜置了大約1個(gè)小時(shí) 它變得很有韌性，把面團(tuán)揉到光滑，分成14份。這剛好是1個(gè)大號蒸籠（12英寸）能擺下的量。 6、逐個(gè)把包子皮搟開，盡量搟薄 因?yàn)轲W料比較濕 皮搟的大張些比較好包 我這里的直徑大約是11.5厘米。 7、把餡料包入 餡料大約是1湯匙。蒸籠里鋪上小張的烘焙紙。防止包子沾底。 8、蒸鍋水燒開 放入蒸籠用中偏高火蒸10分鐘即可
9、同時(shí)準(zhǔn)備醬汁 按屏幕顯示的材料 或自己喜歡的口味隨意調(diào)整。
Prepare 100grams of all purpose flour, about a full 1/2 cup. Add in 1 tablespoon of vegetable oil Heat 60ml of water until it's about 70-80 degrees celsius, until you see little bubbles forming in the bottom of the pot. Quickly pour it into the bowl with the flour until it's paste like. knead the dough until it's no longer sticky to the hand & is a round ball. add additional water & flour if necessary Cover the dough with a cloth for 30mins to 1 hour Now prepare the filling by mixing the ground pork with the seasonings shown in a bowl. add in minced ginger & slowly add in the chicken broth, stir while you pour in one direction. This way the meat will absorb all the liquid. my mom used about 200 ml of chicken stock until the meat can no longer hold anymore liquid. You can see that the meat has gained elasticity Now let's go back to the dough that has rested for 1 hour. knead until it's smooth and divide it into 14 portions. it's the perfect about for a 12 inch steamer Roll out the dough pieces into a flat circle, the thinner & larger the better, since the filling is very wet & more difficult to wrap. These are about 11.5cm in diameter wrap in about 1 tablespoon of filling. cover the steamer with little pieces of baking paper, this will prevent the buns from sticking Boil a pot of water and then place on the steamer, steam the buns on medium high heat for 10 minutes
Now prepare the sauce as shown or use your favourite sauce and this delicious bitesize breakfast dish is ready! 海外的朋友 可以緊緊跟隨田園的youtube 頻道 這周出品 很不一樣的醬油炒飯哦： |
|
|
