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Cha Xiu TUNA Bao (Open Flower Pau)

开花义包

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Ingredient:

(A) Fermented Dough

115 gm water (1 tbsp cond. Milk)

1 tbsp sugar

1 tsp instant yeast

225 gm Low protein flour

(Mix above (A) ingredients over Bread maker DOUGH key for 8 mins, rest prove dough for ½ hour + before use)

 

CONVENTION Method:Mix Fermented dough (A) for about 2 minutes

(B) Basic POW Dough

50 gm caster sugar + 50 icing sugar

2 tbsp Crisco shortening

150 gm Low Protein flour

1 tbsp double action baking powder

3 tbsp water ++ ¼ tsp ammonia

 

Mix (B) POW Dough ingredients into (A) ready fermented dough, using DOUGH key mode to mix for another 15 minutes until POW dough are smooth, off machine and rest prove dough for another ½ hour before POW preparation.

Filling:

TC BOY Tuna in Sunflower Oil 3 cans (180g)

4 pips chopped garlic

5 tbsp char siu sauce

1 bsp Chinese Wine

2 tbsp oil

2 tbsp chopped coriander

In a big bowl, mix well all the fillings ingredients, set aside.

 

(A)发面面团 

115 gm 水加一匙练乳

一匙白糖

一匙酵母

225 gm 水仙面粉

 

搅拌8分钟,第一次发酵--- 约三十分钟 

CONVENTION Method:Mix Fermented dough (A) for about 2 minutes

 

(B)包面团

白糖两大匙

白油两大匙

水仙面粉

双发粉一大匙

水3大匙加少许臭粉

加入(B)包面团进(A)发面面团, 用搅拌机搅拌15分钟至均匀柔滑。第二次发酵-30分钟

内馅材料

3 罐葵花油浸金枪鱼, 去油

蒜末

5 汤匙叉烧酱

绍酒一大匙

食油两汤匙

 

芫茜碎两大匙

将内馅材料放入大碗内,搅均, 待用。

 

Preparation:

BAO wrapping:

1) Divide proved Pau dough into 24 equal portions. Flatten a piece of dough by rolling it our, keeping the shape circular.Wrap in Tuna Char Xiu filling.

2) Proved wrapped Char Xiu Bao for 5 minutes before steaming .

3) Steam over high fire for 10 -20 minutes

1. 在每张圆团皮中包入义烧口味白金枪鱼馅

2. 将已包好的包子静置松弛约5分钟后才蒸

3. 隔水蒸10 至 12分钟即可

 

Ingredient:

(A) Fermented Dough

115 gm water (1 tbsp cond. Milk)

1 tbsp sugar

1 tsp instant yeast

225 gm Low protein flour

(Mix above (A) ingredients over Bread maker DOUGH key for 8 mins, rest prove dough for ½ hour + before use)

 

CONVENTION Method:Mix Fermented dough (A) for about 2 minutes

(B) Basic POW Dough

50 gm caster sugar + 50 icing sugar

2 tbsp Crisco shortening

150 gm Low Protein flour

1 tbsp double action baking powder

3 tbsp water ++ ¼ tsp ammonia

 

Mix (B) POW Dough ingredients into (A) ready fermented dough, using DOUGH key mode to mix for another 15 minutes until POW dough are smooth, off machine and rest prove dough for another ½ hour before POW preparation.

Filling:

TC BOY Tuna in Sunflower Oil 3 cans (180g)

4 pips chopped garlic

5 tbsp char siu sauce

1 bsp Chinese Wine

2 tbsp oil

2 tbsp chopped coriander

In a big bowl, mix well all the fillings ingredients, set aside.

 

(A)发面面团 

115 gm 水加一匙练乳

一匙白糖

一匙酵母

225 gm 水仙面粉

 

搅拌8分钟,第一次发酵--- 约三十分钟 

CONVENTION Method:Mix Fermented dough (A) for about 2 minutes

 

(B)包面团

白糖两大匙

白油两大匙

水仙面粉

双发粉一大匙

水3大匙加少许臭粉

加入(B)包面团进(A)发面面团, 用搅拌机搅拌15分钟至均匀柔滑。第二次发酵-30分钟

内馅材料

3 罐葵花油浸金枪鱼, 去油

蒜末

5 汤匙叉烧酱

绍酒一大匙

食油两汤匙

 

芫茜碎两大匙

将内馅材料放入大碗内,搅均, 待用。

 

Preparation:

BAO wrapping:

1) Divide proved Pau dough into 24 equal portions. Flatten a piece of dough by rolling it our, keeping the shape circular.Wrap in Tuna Char Xiu filling.

2) Proved wrapped Char Xiu Bao for 5 minutes before steaming .

3) Steam over high fire for 10 -20 minutes

1. 在每张圆团皮中包入义烧口味白金枪鱼馅

2. 将已包好的包子静置松弛约5分钟后才蒸

3. 隔水蒸10 至 12分钟即可

 

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