Saturday, 15 August 2015

最佳食谱#12~点心 (饮茶咯!)猪仔包 【15】(BREE#12~Dim Sum, Piggy Buns)




曾经风靡一时的猪仔包, 是一款港式包点。 那些年, 年幼的孩子们都对这可爱的猪仔包爱不忍释。 每次在茶楼饮茶时, 必吵着要猪仔包, 这可爱的猪仔包想必是小朋友们的心头之爱吧!

早晨的餐桌上,摆了几只猪仔包,大丫头将其握于手中,凝望着这人见人爱的小猪仔,只听她自言自语道,“嘟嘟猪,我不舍得吃了你叻!”



可爱的猪仔包, 你喜欢吗?




猪仔包可做11个】

皮料:
250克包粉
少许盐
1小匙即溶干酵母
40克細糖
130克清水
15克白油

** 1/2 大匙泡打粉
** 2 茶匙红曲粉
** 适量黑芝麻

馅料:308克豆沙馅


做法
1.  将所有皮料(除却泡打粉)混合均匀, 搓成光滑的面团,盖上湿布休面让它发酵至双倍大。
2.  加入泡打粉, 充分将其混合柔至均匀, 盖上湿布松弛20分钟。 
3.  再度轻柔面团, 分割出30克的白面团,加入红粉以及1茶匙的清水,揉至均匀。 
4.  将白面团分割成11份, 每份40克, 搓圆擀成中心厚, 外围薄的圆片, 包入豆沙馅,收口。
5.  红曲面团切半,取一份将其搓成圆形擀扁,切成长条,再切成三角形作为猪仔的耳朵,并 沾上少许清水,粘贴上。然后,再取1小份面团 ,搓成小圆球并以筷子插入2个洞,以作为猪仔的鼻子,粘贴上。 将剩余的面团搓成圆长条,作为猪仔的尾巴。
6.  最后,摆上黑芝麻作为猪仔的小眼睛,放在蒸盘上, 待发15分钟至按下面团有弹性。
7.  待水滚后,放入蒸笼里,以大火蒸约15分钟即可。 放置2 分钟后才开盖。  

** 包皮食谱取自这里




Piggy Buns

Skin ingredients :
250g pau flour
a pinch of salt
1 tsp instant yeast
40g sugar
130g water
15g shortening

** 1/2 tbsp baking powder
** 2 tsp red yeast rice powder
**  Black sesame for eyes

Filling:308g Red Bean



Method
1.  Mix all the skin ingredients (except the baking powder), knead into a smooth and elastic dough. 
2.  Add baking powder and knead evenly, rest for 20 minutes.
3.  To knead the dough again, and remove 30g dough, add 2 tsp red yeast rice powder and 1 tsp water, mix well until evenly. 
4.  Divide the white dough into 11 portions (40g each).  To shape into round shape, flatten it and wrap in filling,  seal up.
5.  Divide the red yeast rice dough into 2 portions, shape one of the dough into a ball and roll into a round shape, then cut into a long strips, cut into triangle shape as piggy's ears and dip with a little of water, stick on the piggy's head. Then,  take a small portion of dough, knead into a ball and use chopsticks to make two holes as piggy's nose and stick it on the face.  And roll the balance of dough into a long strips as piggy's tail.
6.  Lastly, place black sesame as piggy‘s little eyes,  place it onto well organized steamer for fermenting 15 minutes.
7.  Moving into boiled steamer and steam it for 15 minutes, and let it stay for 1 minutes before open the steamer. 







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).



Jom! Let's go yum cha!



16 comments:

  1. 有一段时间没到你家潜水了,今天总算有时间潜水到你家做客。 哇,有琳琅满目的点心 “吃”! 这个月是你主办的点心月,我没法子参与,但在这里祝愿你 “生意兴隆,客似云来” ;)
    加油!!
    Eunice

    ReplyDelete
    Replies
    1. 嗨! Eunice, 感谢你再次来访, 以后记得多多出现饮茶哦! 嘻嘻。。。
      有你在背后的鼓励, 我会加油的!

      Delete
  2. 好可爱的猪仔包,真舍不得吃咯!

    ReplyDelete
    Replies
    1. 送你一只摆美, 嘻嘻!

      Delete
  3. Hi May, May,
    你好呀!
    猪猪是我家的好朋友,快快postlaju 两支过来。。哈哈~
    其实我也做了这个包子啦!不过你家的很美又可爱!
    mui

    ReplyDelete
    Replies
    1. 哎呀! Mui, 早知你家也有只猪, 我们就一起放猪去! 哈哈哈。。。

      Delete
  4. 你那巧手, 把这猪仔包做得可爱极了, 赞赞!!!

    ReplyDelete
  5. Oh ! Sooo cutie ! Got tail somemore ... hee .. hee... I wanna bring some of your yummy cute piggy bun home :D

    ReplyDelete
  6. 有只豬越看越像我啦!Oink Oink!!

    ReplyDelete
  7. 这么可爱的猪仔包,我也不舍得吃咧,我要打包2只回去慢慢欣赏!。。。嘻嘻
    每天来你的茶楼,总是惊喜连连,收获满满,你太棒了!

    ReplyDelete
  8. 哎哟,老板娘,真是可爱到。。。。。不管啦,下次你一定要做给我吃哦 :)

    ReplyDelete
  9. 好可爱的小猪猪❤我要把它藏进肚子里~^^

    ReplyDelete
  10. 1,2,3,4,5......那么多只可爱的猪仔包.....大爱呀!
    我每一只都要.......嘻嘻~

    ReplyDelete
  11. 太可爱了,哪里舍得吃它wor。嘻嘻~

    ReplyDelete
  12. 可爱的小猪猪, 送我一个可以吗? :)

    ReplyDelete
  13. aiya May, your piglet baos are so cute!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...