Thursday, 13 August 2015

最佳食谱#12~点心 (饮茶咯!)叉烧酥 【13】 (BREE # 12~ Dim Sum, Pastry with Barbecued Pork )






根据维基百科, 叉燒酥是中国广东的一种小吃, 而在香港或其它国家则作为一种点心。 为了举办这”点心楼“, 我总是大包小包的挽着猪肉回家。每隔数日, 就得着手处理这些林林总总的五花肉啊,梅肉啊等等等的,  想到那些几层的肥肉, 哇! 怕料!

所以, 每一次都总是自言自语的, 边切边说: 明明不吃猪肉的, 干嘛还要买, 干嘛还要搞”点心楼"! 呵呵。。




为了试味, 为了尝试煮好, 烘好的点心, 我吞下了不少的猪肉。 有些没有猪肉的腥味, 而有些则在吞下后, 喉间忽闻那股难顶的猪肉味, 顿时就大灌几杯开水。 哇! 牺牲很大叻! 嘻嘻。。



这叉烧酥, 儿子很爱。  我也尝试吃了半个, 很重的腥味, 难忍难忍! 下回不要再光顾这档叉烧佬了。 




叉烧酥, 可做12个】

餡料
120克叉烧
3粒红葱(切碎)
3朵冬菇(切成小颗粒)
30克红萝卜(切成小颗粒)
1茶匙蒜末

调味料
2茶匙盐, 1小匙黄糖, 1大匙蚝油, 1小匙麻油, 1 大匙绍兴酒, 适量胡椒粉

献料(拌匀):11 大匙清水+1+1/2 大匙粟粉

做法
1. 烧热2大匙油, 爆香红葱及蒜末。  然后,加入叉烧, 冬菇及红萝卜粒炒匀。
2. 加入调味料炒匀, 待冷却后成内餡。

水油皮材料:
165克面粉,  48克粟油,80克温水,7克糖粉,4克盐

酥油皮材料:

135克面粉,35克猪油, 20克奶油

表面: 1粒蛋黄液+1/2茶匙鲜奶, 黑白芝麻(撒面)



做法:
1. 将所有水油皮材料混合, 揉匀至光滑成团,可以拉出透明薄膜,放入保鲜袋中静置30分钟以上。
2. 将酥皮材料揉匀成团,放入保鲜袋里静置15分钟。
3. 将油皮平割分成每份25克, 酥皮则用手揪出每份16-17克,滚圆盖上保鲜膜避免风干。
4. 取一份油皮在掌心按扁,包入一份酥皮, 裹好合拢捏牢,收口朝下,按扁。再以擀面棍擀成长状,卷起。 再次以擀面棍将面团第二度擀成长状,卷起, 以盖上保鲜膜静置15分钟。 
5. 取一份做法(4)的面团, 按扁,擀成椭圆形的薄皮。包入一大匙叉烧內馅, 包成三角形, 捏好收口, 收口朝下。  摆入烤盘上,涂上一层蛋黄液, 撒上黑白芝麻。 
6. 送入预热烤箱以170度,烘烤30分钟至金黄色即可。 






 【Pastry with Barbecued Pork, makes 12】

Filling
120g barbecued pork
3 shallots(diced)
3 dried mushroom(soaked and cut into cubes)
30g carrot(cut into cubes)
1 tsp minced garlic

Seasoning
2 tsp salt, 1 tsp brown sugar, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp shaoxing wine and pepper

Thickening (mixed well):  11 tbsp water + 1+1/2 tbsp corn flour

Method
1. Heat up 2 tbsp oil, sauce garlic and onion, add barbecued pork, mushroom and carrot until fragrant.
2.  Add seasoning and stir well.  Pour in thickening and mix well. Set aside to let cool.

Watery dough ingredient:
165g all purpose flour, 48g corn oil, 80g water, 7g icing sugar, 4g salt

Oily dough ingredient:

135g all purpose flour, 35g lard, 20g butter

Topping: 1 egg yolk + 1/2 tsp fresh milk (mix well), black and white sesame


Method:

1. Combine watery dough ingredients, mix and knead together till smooth, cover with cling film and rest for 30 minutes. 

2. Oily dough: Mix flour, lard and  butter until smooth (do not over mix), cover with cling film and rest for 15 minutes.

3. Divide watery dough and oily dough into 12 portions equally (watery dough , 25g and oily dough 19g each), cover with wet cloth and shape both dough into balls. 

4. Flatten watery dough and place oily dough on top, wrap into ball.  Roll flat and roll up like swiss roll.  Repeat 2 times and leave to rest for 15 minutes.

5.  With a rolling pin, roll pastry into circles with thick centre but thin rim.  put some filling at the centre, pinch to seal opening.  Line on baking tray with seam facing down. Press to flatten lightly.  Brush on egg yolk and sprinkle sesames over.

6. Bake in preheated oven at 170C for 30 minutes till golden brown.





其实,想要自己烤叉烧肉的, 但是就是懒。  最主要的是自己不吃, 烤来干嘛啊! 所以就去叉烧佬那斩了一些叉烧肉, 挺方便嘛! 









This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com).



littlethumbups1-1

And this post is only linked to the event Little Thumbs Up (August 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.



Jom! Let's go yum cha!


15 comments:

  1. 呵呵。。。这道也是我喜欢的,今天可以用我家的叉烧餐包来你家交换咯!!嘻嘻。。。

    ReplyDelete
  2. 老板娘,你好勤劳,每天都推出新口味,我也每天往你的点心楼霸位。一个月后我看大家都会增磅不少。哈哈!

    ReplyDelete
  3. 哈哈哈,老板娘,我真的可以想象你在那边一边切肉,一边碎碎念的样子哦 :)
    我现在没有在外头买叉烧了,都是自己腌制来烤,我冰箱腌了2条叉烧,准备下个星期开张!

    ReplyDelete
  4. 妳好,怕豬肉的腥味,可以試試用素叉燒。

    ReplyDelete
    Replies
    1. 嗨! 谢谢你的好建议哦,只是只是如果换了素叉燒, 那么我就得独吞了, 会变肥婆的! 嘻嘻。。。

      Delete
  5. MAY 真难为你了,有机会请你吃我煮的叉烧
    明白你说的那种腥味,真的很受不了,
    所以我用安心猪肉.

    ReplyDelete
  6. May姐姐,你真的是一级棒的点心师傅。要请我做店小二吗,FOC的啊,这样我可以偷师偷师,哈!

    ReplyDelete
  7. 老板娘,这叉烧酥已经在我的点心list里,我已经准备要开工,可是又慢了一步。。
    不行啦,客人全都跑去你茶楼了,我也要想些新口味才可以。。。哈哈!

    ReplyDelete
  8. 哦! 这个月大部分都是猪肉, 真是难为了你呀, May!

    ReplyDelete
  9. 我也买了叉烧,就是有点懒。。。 :D

    ReplyDelete
  10. 我前几天也做了叉烧酥,but hor不是很成功咯。嘻嘻~
    你家的很漂亮咧,我太喜欢了,食谱可不可以带走呀?咔咔咔咔

    ReplyDelete
  11. hahaha May, I can imagine how you look like when nag while preparing, This is my favourite too, can tabao?

    ReplyDelete
  12. Hi May,
    This is my favourite ... so yummy-licious! I like char siu so.

    ReplyDelete

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