Fuzhou Pork Buns/福州大肉包

IMG_20150426_173419

1:中筋面粉3 1/4杯 (All purpose flour,3 1/4cups),泡打粉(Baking powder)1茶匙,拌匀。
2:温水120华氏度1.5杯,糖1大匙,发酵粉(yeast) 2茶匙,搅拌均匀,静置10分钟。
3:五花肉 550克,榨菜一小包(用水洗过),葱花 ½杯,生抽1大勺,老抽3大勺,糖3大勺,料酒1大勺,麻油2小勺
五花肉切丁后与3料中所有的材料搅好备用。
1+2放盆里揉成光滑的软面团。盖上湿布放在暖和的地方发酵,等到面团发至原来的两倍大大概一个小时。
把发好的面团分成20块,每份擀成薄皮,加适量的馅料包成包子。将包子坯放入铺了层纸巾的烤盘上,放入烤箱内醒30-40分钟。醒好的包子隔水大火蒸10分钟,开中火再蒸4,5分钟。 关火后等5分钟才可以揭盖。

pt2015_04_26_20_25_36

1. 3 1/4 cup all purpose flour, baking powder (Baking powder) 1 teaspoon, mix well.
2. warm water 120F1.5 cups, sugar 1 tablespoon active dry yeast 2 teaspoons and stir well, let stand for 10 minutes.
3. pork belly 550 grams, a little bag of mustard pickle(washed), chopped green onion ½ cup, light soy sauce 1 tbsp, dark soy sauce 3 tablespoons, sugar 3 tablespoons, cooking wine 1 tablespoon, sesame oil 2 teaspoon

Dice pork belly and mix with ingredients in 3.

1+2 in a big bowl and knead into soft smooth dough. Cover with a damp cloth leave in a warm place until the dough is twice in size for about one hour.
Cut the dough evenly into 20 pieces and roll each into a thin wrap, add the right amount of pork into buns. Leave all the buns on a baking pan that layers with paper towels. Let them sit for another 30-40 minutes in the oven. Steam buns over boiling water for 10 minutes,Turn the heat to medium and steam for 4 , 5more minutes. Leave the cover on for at least 5 minutes after turn off the heat.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s