Hong Kong Cha Sao Pao香港叉烧包

Hong Kong Cha Siew Pao
香港叉烧包

Ingredient (A)
材料(A)

Hong Kong flour 450g
水仙粉

Water 275ml
水

Instant yeast 1Tbsp
快效

Ingredient (B)
材料(B)

Hong Kong flour 300g
水仙粉

Water 50ml
水

Sugar 200g
糖

Crescent baking powder 2Tbsp
发粉

Crisco 1Tbsp
白油

Ammonia 1tsp
臭粉


Method
做法


1. Mix (A) ingredient, rest for 1 hour.
将(A)粉拌均匀待发1小时。

2. After 1 hour add to (B) ingredients, knead the dough till smooth then divided into small pcs, and wrap with filling. Steam for 15 minutes. Ready to serve.
将发好粉团加入(B)料搓至成光滑状然后摘小粒包入馅料入蒸笼蒸分钟即成。

Filling
叉烧馅料

Cha Siew 600g
叉烧

Gravy
材料

MSG 1tsp
味精

Sesame oil 1tsp
麻油

Sugar 3Tbsp
糖

Corely 1stk
元西

Oyster sauce 1Tbsp
蚝油

Light soya sauce 2Tbsp
生抽

Black soya sauce 2Tbsp
老抽

½ bowl of water plus 1 ½ Tbsp corn flour
水半碗加 1 ½ 汤匙的玉米粉

Method
做法

Heat the pan with 5Tbsp of oil, then add in cha siew and corely. Finally, add in gravy, fry well.
热油5Tbsp炒香继下元西炒香，再味汁炒至干稍后置入冰箱内待冷始易包用。