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，加入红曲粉以及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.  将红曲面团切半，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!