素食叉燒包

Name: 素食叉燒包 by 夾子媽媽
Yield: 9
Ingredients: [皮 skin] 蕃薯 sweet potato 150g; [皮 skin] 糖 sugar 1.5tbs; [餡 filling] 素叉燒 200g; [皮 skin] 奶油 butter 70g; [餡 filling] 香菇 CN mushroom 100g; [皮 skin] 中筋麵粉plain flour 300g; [餡 filling] 玉米 corn 100g; [皮 skin] 蛋 egg 1顆; [餡 filling] 胡椒 pepper to taste; [皮 skin] 酵母 yeast 3.5g; [餡 filling] 玉米粉+水 1tbs; [餡 filling] 素蠔油oyster sauce to taste; [餡 filling] 芝蔴sesame 1tbs; [餡 filling] 香油sesame oil 幾滴drops

描述

用蕃蘿皮包的叉燒包，好吃又營養！

14 說讚

份量

9 人份

食材

皮 skin

餡 filling

素叉燒

200g
香菇 CN mushroom

100g
玉米 corn

100g
胡椒 pepper

to taste
玉米粉+水

1tbs
素蠔油oyster sauce

to taste
芝蔴sesame

1tbs
香油sesame oil

幾滴drops

步驟

蕃薯蒸熟後搗成泥 Steam the sweet potato til soft then mash.
加入奶油及糖混均 Add in butter & sugar then mix well.
在麵包機的盆子裡放入麵粉、酵母、蛋和調好的蕃薯泥之後打成麵糰。Place the flour, yeast, egg and sweet potato mixture into the mixer bowl. Use the bread machine and knead into dough.
把麵糰入圓盆裡發酵至一倍大(30-40min). Let the dough rise in a bowl for 30-40min.
炒餡：香菇爆香之後加入叉燒炒香再加入玉米，炒一下後加調味料。Stir fry the mushroom first, then add in the BBQ pork, followed by corns. Add seasonings to taste..........
起鍋之前加入玉米水(玉米粉：水= 1:1) 讓餡成型。加入香油再倒入白芝蔴起鍋拌一拌。Add the 1:1 corn flour mixture for the filling to be set. Add few drops of sesame oil & sesame.
麵糰發酵好後分成10份滾圓(~71g each) 後醒麵10分鐘。 Separate the dough into 10 pieces and set for 10 min.
麵糰壓平，周圍較扁中間較厚，然後包餡料。Flatten the dough so the outside is thinner and middle is thicker. Pack the filling inside to make a bun.
放入室溫的烤箱發酵30~40分鐘. Place the buns into the oven (off mode) and let rise for 30-40min.
拿出包子後烤箱預熱至200℃。趁烤箱預熱時將包子刷上一層蛋液。包子放入烤箱烤10分鐘就可以出爐了！Preheat the oven to 200℃. Egg wash the buns then bake for 10min. Done!