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.