Friday 21 August 2015

最佳食谱#12~点心 (饮茶咯!) 蘑菇鸡肉包 【21】(BREE # 12~Dim Sum, Mushrooms and Chicken Buns)



有了叉烧包大包, 当然不能少了鸡肉包。 鸡肉包也是茶楼里常见的包类点心之一, 主要的馅料当然是鸡肉, 还有香菇以及香葱。  而我在馅料里私自加入一条红辣椒, 口感不错, 含有少许的辣味!




这也是唯一让我吃的安心的点心, 不必按着胸口“硬硬”的将它吞入, 更不必再闻到那股猪腥味!  做了12个, 不到半日已经被消灭的无踪无影了, 非常的畅销叻! 




蘑菇鸡肉包, 食谱参考于蓝塞珍做点心

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

馅料
150克鸡肉碎
40克蘑菇(浸软, 去蒂, 切成颗粒)
3粒红葱 (切碎)
1棵青葱 (切粒)
1条红辣椒 (切碎)

调味料:
1 茶匙盐, 1+1/2茶匙糖, 1茶匙酱油, 1大匙蚝油, 1茶匙麻油, 1/2茶匙胡椒粉

1大匙粟粉, 1小匙油

做法
1. 将鸡肉碎加入调味料搅拌拌匀,再加入蘑菇,红葱碎, 红辣椒碎及青葱粒充分的搅拌均匀。 
2.  最后加入粟粉和油, 拌匀, 分成12等份。  
3.  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。
4.  加入泡打粉, 充分将其混合柔至均匀, 盖上湿布松弛20分钟。 
5.  再度轻柔面团, 分割成12份, 搓圆擀成中心厚, 外围薄的圆片, 包入餡料, 收口。 
6.  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。  


温馨提示:  面团加入了泡打粉必须充分的搓揉至均匀混合, 否则蒸好的包子皮会出现小褐点。 




Mushrooms and Chicken Bunsrecipe adapted from Agnes Chang, Delightful Dim Sum

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

** 1/2 tbsp baking powder

Filling
150g chicken meat
40g dried mushroom (soaked and cut into cubes)
3 shallots (diced)
1 stalk of sping onion (cut into cubes)
1 red chili (diced)

Seasoning:
1 tsp salt, 1+1/2 tsp sugar, 1 tsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1/2 tsp pepper

1 tbsp corn flour, 1 tsp oil

Method
1.  Mix chicken meat with seasoning, and add mushroom, shallots, red chili and spring onion, mix well.
2.  Lastly add corn flour and oil and  divide into 12 portions.
3.  Mix all the skin ingredients (except the baking powder), knead into a smooth and elastic dough. 
4.  Add baking powder and knead evenly, rest for 20 minutes.
5.  To knead the dough again, and divide the dough into 12 portions.  To shaft a round shape and wrap in filling,  seal up.
6.  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. 

Tip:  You have to knead well after adding in baking powder, otherwise there will be small brownish spots on the pau skin.








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!





Cook-Your-Books

This post is also linked  to  Cook-Your-Books #26, organised by Joyce from Kitchen Flavours


10 comments:

  1. 真是一间非常棒的点心楼。。。应有尽有!

    ReplyDelete
  2. 很饱满实在哦
    看了真的忍不住流口水哦

    ReplyDelete
  3. 带有辣味的鸡肉包更美味, 快手把面包丢了, 来你点心楼yum cha。

    ReplyDelete
  4. 好滑、好弹、好白的包皮啊!!!

    ReplyDelete
  5. 楼主太有心思了,让我们每天都有新鲜好吃的点心! 加油!

    ReplyDelete
  6. 点心师傅我来了,而且还带来几个盒子把它带回家,呵呵呵~
    你真的很厉害,看到你家的包子又让我想起答应小瓜给他弄pandan莲蓉包,非常惭愧至今还没给他弄到,失败的老妈,唉!

    ReplyDelete
  7. 我很喜欢吃包,这个一定不能错过 :)

    ReplyDelete
  8. 说来惭愧。。我近期一直想做这鸡肉包子。。。心有余而力不住。。。想做个老面发的,又懒得发面。。。 亲亲这直接法最适合我这大懒虫了

    ReplyDelete
  9. 老板娘, 我要包子两笼! 今天是周末胃口比较好, 哈哈!

    ReplyDelete
  10. Hi May,
    Agnes Chang's pau recipe is so popular! I have made them before too and like it very much! I like how neat you have pleated your pau! And looks really good!

    ReplyDelete

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