福气叉烧包 Homemade Char Siu Bao
提示！包蒸好后要先留缝开盖透气2-3分钟，以防冷热空气正面交替而至包子外皮呈纹坍塌，那么新鲜出炉的包仔就会是美美滴！分量： 6-7人份 准备时间：30分钟煮时：30分钟A. 叉烧馅材料 : 300克 夹心肉2汤匙 叉烧酱1汤匙 蚝油1汤匙 油1茶匙 麻油适量 水少许 胡椒粉 少许 粟粉（1茶匙+1汤匙水）煮法:1. 新鲜夹心肉*切成小丁块备用 2. 热油锅加入夹心肉/叉烧丁翻炒几下，然后加入所有调味料（除了粟粉），再翻炒片刻，加入适量的水，小火焖煮至熟，勾芡，放凉用B. 包子材料:250克 包粉50克 幼糖3克 酵母1/4茶匙 盐25克 白油125毫升 水做法:1. 全部包子材料(B)放入搅拌器，混合打成一个光滑的面团2. 把面团揉成长条状，分割成16份，每份约50克小面团3. 把小面团搓圆，压扁再杆开成中厚边薄的圆形状4. 包入叉烧馅，捏紧收口，室温发酵约30分钟或面团的两倍大5. 把蒸笼的水煮滚，再把包子放入，盖上，中火蒸约12分钟6. 蒸好后熄火，锅盖开一小缝透气约2-3分钟7. 起盖取出叉烧包， 盖章福字再包子上8. 蒸好后趁热享用，口感最佳* 小提示: 1. 用现成叉烧替代夹心肉做叉烧馅也可以2. 如果面团太干可以适量的加点水，因为面粉吸水量会因为牌子有差异的
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Homemade Char Siu Bao 福气叉烧包 Recipe by Gao 高德平Course: Dessert, SidesCuisine: ChineseServings6
servingsPrep time30
minutesCooking time30
minutesIn order to make your bao gorgeous, remember to leave a small gap with the lid cover for 2-3 minutes after steaming the bao.
IngredientsChar Siu Filling300g pork shoulder
3 tbsp char siu sauce
2 tbsp oyster sauce
1 tsp sesame oil
Some pepper powder
Some cornstarch (gravy)
Bun250g pau flour
50g fine sugar
3g instant dry yeast
¼ tsp salt
½ tsp self-raising flour
25g vegetable shortening
125ml water
InstructionsSteps for Filling Cut the pork shoulder into small pieces and set it aside Heat the wok with oil, add in the pork and fry, followed by all seasoning ingredients except cornstarch mix, stir-fry again and add in some water, simmer it with small heat, make gravy and set it asideSteps for Bun Mix pau flour, fine sugar, salt, instant dry yeast, vegetable shortening, water to form a dough Cut the dough into 16 portions with 50g each, knead to form soft dough, insert the filling, wrap and pleat the dough to seal, let it rest for 30 minutes or whenever dough doubles it size Bring the water to boil, steam the bao with medium heat for around 12 minutes, turn off the gas, leave a small gap with the lid covered, retrieve after 2-3 minutes and it’s done!Recipe Video
Notes
You can add some water if the dough is too dry, as the portion really depends on the brand of the flour
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