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Tuesday, August 9, 2011

感触。难以置信超简单柔软之蒸包子(椰丝内陷) Easy & Soft Steamed Pau (with Coconut Fillings)

姑姑昨天出院了,但复建的路还非常漫长,现在的她还需要有人24小时照顾。虽然捡回一条命,但健康的体魄没了,一生的积蓄和心血(姑姑为生的小店铺)没了,换来的是行动不便,身体和心灵的创伤。这是一场意外吗?像我们这种小市民要告大公司有可能吗?还是就默默的承受着。。。又有谁能为姑姑出头呢?每当想到这一切我都不能释怀,每晚一个人独处的时候我都不能自己的为姑姑而哭泣。在人面前姑姑坚强面对,哪怕姑姑只是不希望我们担心,有苦说不出,想哭不能哭其实更加的凄惨。

昨天晚上和妈妈面对面说话时赫然发现脱了假牙的妈妈仿佛再老10岁,我说“再”因为约一年前妈妈的身体出现状况后整个人的状态就已经大不如前。看到妈妈一整个下榻的脸颊,凹陷无神的双眼,心里很难过。我觉得我能做的就是花更多时间陪伴妈妈,虽然我必须牺牲更多自己的时间,花费更多的精力和金钱,看似辛苦,其实在妈妈需要人照顾时我能够陪在妈妈身边我是幸福的。

时间不复返,请多珍惜和亲人相聚的机会。


用做椰丝面包剩下的椰糖椰丝做了蒸包子。谢谢Florence的分享,如Florence所说这个食谱真的是“worth trying”。以前我总以为要做出柔软的蒸包子一定要用特别的包粉(aka 香港面粉/水仙面粉)和白油,试过这个食谱后我可以大大声说其实不然。


配方使用蛋糕粉加栗粉,栗粉没有筋度所以会把总粉量的筋度拉低,我想这也就是为什么不用包粉包子也一样软。另外,这个配方用一般煮菜的油就行了,不用特地买白油。

以前做过的包子冷却后都会比较硬,而这个配方包子冷却后还是保持柔软(虽然没有像刚出炉般软)。吃剩的包子我收入冰箱第二天吃前本来想微波一下,但发现包子回到室温后竟然还保留了80%的柔软度,所以我没有再弄热就直接吃了。


瞧,还可以轻易的撕出一层薄薄的皮,这是我以前做不到的。


超简单柔软之蒸包子
(食谱取自Do What I Like, 翻译Angel of Cook.Bake.Love)

材料:
蛋糕粉(低粉) 180克
栗粉 20克
双重发粉 5克
温水 100毫升
干酵母 4克
栗米油(或其他菜油) 18克
白糖 30-35克

做法:
1)混合所以材料揉成一个光滑有弹性的面团。用湿布或保鲜膜把面团盖好,在温软处发酵50分钟。
2)取出面团,把面团里的空气打掉,分成8等份。
3)每份撮圆,用湿布或保鲜膜把面团盖好,休息5分钟。
4)用面擀把面团压扁,擀成直径8-9公分,中间比周围稍厚的圆形。
5)包入25-35克的陷料,收紧封口,用一张事先剪好的不沾纸垫在下面,排在蒸盘上。休息15分钟。(包子在休息时可以开火煮滚水)。
6)大火蒸约15分钟,趁热享用。

注:
1)步骤(1)我使用面包机代劳。
2)我做了食谱份量的1.5倍。
3)我在面团里加入数滴班兰精,淡淡的绿配搭褐色的椰糖椰丝外表还挺讨喜的。

Easy & Soft Steamed Pau
(Recipe source: Do What I like)

Ingredients:
180g cake flour
20g corn starch
5g double action baking powder
100ml warm water
4g instant yeast (dry yeast)
18g sunflower seed oil or corn oil
30g-35g sugar

Method:
1) Mix everything together and knead till you get a smooth and pliable dough. Prove or rest dough in a covered and warm place for 50 minutes.
2) Punch air out of dough and divide into 8 equal pieces of about 43g each.
3) Shape the pieces round, cover it with a wet towel and rest them for 5 minutes.
4) Flatten the dough piece and shape it into a round disc about 8 or 9 cm in diameter with the center thicker then the rim.
5) Wrap in 25 -35g of filling and pleat the dough into pau shape. Put the pau on a piece of grease-proof paper and line them in the steamer. Rest the pieces for 15 minutes.
6) Steam on high heat for 15 minutes. Serve them piping hot!!!

Note:
1) I used the dough cycle of my bread machine for step (1).
2)I made 1.5 times of the above recipe.
3) I added a few drops of pandan paste. I think the light green dough compliments the brown coconut fillings.

16 comments:

  1. Angel, 惜缘就是惜福!

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  2. These buns look very delicious! Got to bookmark this recipe and make these too.

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  3. 我做了椰丝包,妈妈好喜欢。

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  4. 嗯~这个分享很棒呢!不必特地买包粉,只要用低筋的就行了。那个5g的双重发粉可以不可以用普通的发粉代替(放双倍10g),你说行得通吗?

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  5. This comment has been removed by the author.

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  6. 简单又好吃才是王道啊~~~

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  7. Lovely bun, love the green hue.

    Gambatte, Angel! :)

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  8. indeed your buns look so soft and fresh. take good care of your mom..

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  9. Do take care of your mom and don't be too upset by your aunt's situation! Your buns look really good, and reminds me of those I used to eat when I was younger!

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  10. 嗯,就多陪伴亲人吧:)
    包子好漂亮:P

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  11. 除了身边的人,你也要照顾好自己的身体哦 ^_^

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  12. 珍惜目前所拥有的。最重要的是保持乐观,开心面对每一天:-)

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  13. 把握当下,珍惜身边人。。。。。也要快快乐乐的渡过每一天哦。。。

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  14. Hi....sorry to hear about ur mum and aunty's sickness. I m just ur silent reader Jane.Regarding ur mum's sickness...I've come across a 'self healing' method...from Master XIAO HONG CHYI. You can goggle it and find out more....hope it helps...it's free and can be done at home...anyway ...no harm to try.Good luck =].

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  15. Looks so soft and easy to make! Shall bookmark this recipe!

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  16. Aimei,

    Yes. Please try this recipe you will be amazed of the result.

    ReplyDelete

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"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"