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Bake Pau
烧包
Ingredient
材料
(A) Watery pastry
水皮
Bread flour 300g
低筠粉
Oil 120ml
油
Salt 1/4tsp
盐
Fine sugar 30g
细糖
Water 125ml
水
Salt 1/4tsp
盐
(B) Oil Pastry
油皮
Hong Kong flour 160g
水仙粉
Oil 100ml
油
Filling
Pork 160g
猪肉
Prawns 160g
虾
Roaster lean pork 120g
叉烧
Egg 1
鸡蛋
Mushrooms 3
冬菇
Ham 20g
火腿
Onion 1
洋葱
Green peas 3Tbsp
青豆
Seasoning
调味料
Salt 1tsp
盐
Light soya sauce 2tsp
生抽
Balack soya sauce 1tsp
老抽
Sesame oil 1tsp
麻油
Pepper powder ½ tsp
胡椒粉
Kucap kiram 1/2Tbsp
蚝油
Fine sugar 3tsp
糖
Corn flour 2tbsp
玉米粉
Vesop ½ tsp
味精
Method
做法
1. Mix (A) ingredients well then cut into 30 pcs. Mix (B) ingredients well then cut into 30 pcs. Wrapping processes.
馅料做法: 将馅料加入调味料,然后拌均。将它分成30粒。皮料做法 :将水皮材料混合搓均匀。并分成30粒。再将油皮材料混合搓均匀,并分成30粒。水皮加入油皮,展成长形,再捲成筒形状,扫上蛋液烘以180度烘25分钟。
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