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

    ReplyDelete
  2. 我做了椰丝包,妈妈好喜欢。

    ReplyDelete
  3. 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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  4. This comment has been removed by the author.

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  5. Lovely bun, love the green hue.

    Gambatte, Angel! :)

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

    ReplyDelete
  7. 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!

    ReplyDelete
  8. 嗯,就多陪伴亲人吧:)
    包子好漂亮:P

    ReplyDelete
  9. 除了身边的人,你也要照顾好自己的身体哦 ^_^

    ReplyDelete
  10. 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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  11. 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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  12. 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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  13. Looks so soft and easy to make! Shall bookmark this recipe!

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  14. 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。"