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Monday, July 27, 2009

Bak Pau 肉包

这是我第三次沿用这个面团食谱。第一次我没特地去买包粉(或香港粉)和白油(shortening),只用了家里现有的蛋糕粉和食油,成果已相当令人满意。

第二次做时我买了Bluekey牌的包粉和白油,做出来的包子又白又软,但是造型还是有待改善。这一次我用的是在新山某家烘培店出售的包粉,一公斤不到4块马币,比香港粉便宜很多。


另外不同的是,这回有有面包机代劳,前两次都是用手揉的。不知道是不是心理作用的关系,家人说这次的包子特别松软。我觉得是挺不错,但是没有Bluekey包粉做出来的包子白。听人说蒸包子时在水里加几滴白醋,蒸出来的包子会比较白,我试过加和不加,出来的效果没什么分别。

造型方面更不用说,根本是不进则退。我在包陷料时一心只想要把包子捏紧就好(最好快快包完),完全没有心思把包子包得美一点。

一份面团的食谱是300g的粉,这次我用了500g的粉,其他材料我没有完全按比例增加。陷料是自己腌的生猪肉和水煮蛋。

(上回做的包子)
Below is my revised version.

Ingredients: (yield about 20pcs of 50g portion)
500g pau flour (Hongkong flour) } sift together
1 tbsp double-action baking powder }
240ml (1 cup) water (+ more if you find the dough is dry)
90g sugar
Pinch of salt
1 tbsp instant yeast
60g shortening (cut into small pieces)

Method:
By bread machine
1) Add water, sugar, salt and flour mixture into bread pan according to the sequence.
2) Make an indention at the centre of the flour, add instant yeast.
3) Select 'Dough' program, press 'Start/Stop' button to start the program.
4) When dough is formed, add shortening gradually, continue to knead. Add more water bit by bit if you find the dough is dry.
5) Press 'Start/Stop' button to stop the program once B.M stop kneading (my B.M stops after 20mins).
6) Remove dough from bread pan, give a few kneads by hand to form a smooth round dough. Place it into a big bowl and cover with cling wrap. Let it proof for 30 mins.
7) Weigh and scale dough into 50g a portion, cover with cling wrap all the times.
8) Roll the dough into ball and flatten it by hand or a roller pin. Wrap with fillings and seal tightly. Place onto greaseproof paper and leave to proof for another 30 mins.
9) Steam over high heat for 15 mins.

By hand
1) Add all dry ingredients into a big mixing bowl, pour in water gradually to form a dough. Add shortening and continue to knead till smooth (about 15-20 mins). (Unlike bread, you don't need to knead until the gluten is fully developed). Cover with cling wrap and let it proof for 30 mins.
2) Continue with above step 7 onwards.

Fillings:
500g lean pork 夹心肉 (sliced and lightly pounded)
2 - 3 thumb-sized of ginger (minced)
1 stick spring onion (cut into small pieces)
4 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp oyster sauce
1 ½ tbsp sesame oil
1 ½ tbsp Chinese cooking wine
2 tsp sugar
Adequate water and corn flour

3 hard-boiled eggs (scale into 20 small portions)

Mix all ingredients together (except hard-boiled eggs) and marinate for a few hours or overnight. (Marinated fillings should be juicy, so that the fillings won't be dry after steaming.)

Note:
The amount of the marinade is for reference only, do base on your own judgment and taste to adjust accordingly.

14 comments:

  1. 肉包我喜欢吃,不过近来几个星期都在赔吃,好像胖了,要节吃了。

    ReplyDelete
  2. mmm,包子,我的最爱~冷冷的早上吃最棒!包得很美啊 :D

    ReplyDelete
  3. 看到你做的肉包子让我有一股冲动也想做蒸包.

    ReplyDelete
  4. Anncoo,

    你还在当导游吗?吃一个不会肥的。


    Hi little prince's mummy,

    Thank you.


    Ah Yng,

    包成这样也叫做美?真要谢谢你的鼓励。:)


    cherry potato,

    你现在有面包机了,做蒸包轻而易举,快快行动吧!

    ReplyDelete
  5. Hi, Angel,

    I have nominated you Kreativ Blogger Award. Please check it out from my blog

    ReplyDelete
  6. Angela Angela your food recipes are always so unique and attractive.

    I have given you an award on my blog do check it out :)

    ReplyDelete
  7. The Pau has a really nice soft texture! I wld love to try this recipe soon. Thanks for sharing it.

    ReplyDelete
  8. 我的亲戚已回去了。当然吃一点肉没关系啦。

    奇怪?我昨天明明已经comment了,既然没出现。

    ReplyDelete
  9. cherry potato & missy,

    Thanks u gals for the lovely awards and being so supportive.


    nyonya pendek melaka,

    Ya, the pau is soft and fluffy even when eating cold. Hope u will like it. Do share with me after trying. :)

    ReplyDelete
  10. Hi Angel,

    Can you pls advise the pau have to steam immediately after prove 30 minute? Because my steamer can not fix in all? That's why i did not it out.

    ReplyDelete
  11. Hi Y~~Y,

    No problem, you can steam in 2 batches. I also steamed 2 times. While steaming you can continue to wrap the second batch.

    ReplyDelete
  12. Hi! Angel,
    I am glad to come accross your blogs by chance. This is my first test on your recipe and the results is so satisfactory.
    I have just tested your Bak Pau recipe and the results was fantastic. The texture is soft and nice and my sons love it so much. Your presentation is very impressive and I have printed quite a number of your recipes to try it out later. Anyway, thanks for sharing your recipes.

    April 22,2012 1.30 AM Orchid

    ReplyDelete
  13. Orchid,

    Thanks for dropping by my blog and your lovely comment.

    ReplyDelete

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