福州糍粑

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1

红腰豆 155克

白糖1/2杯

2

干萝卜丝 80克

白糖 3/4 杯

桂圆1/4杯

3

糯米粉1包

粘米粉1/2 杯

水1+3/4杯

4

糯米1/2杯

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将红豆泡水过夜或至少3-4钟头

高压锅里上汽后煮15分钟

粽叶拿几片泡水备用

糯米泡水过夜

豆子拿出后摊开放在一个通风的地方晾干, 干到表面一点水分也没有,粒粒分明。 (这么做的目的是一会加糖的话不会出水不用炒, 也不要加油更健康) 把豆子稍微搅碎, 也不要碎的跟粉一样, 还是要有一点咬劲才好。 将1中的糖加进去, 搅拌均匀, 这时候如果因为晒得不够干而太稀了, 那就要放锅里加点油炒干了才可以包。

晾干的豆馅捏成一颗一颗的圆球。 大小要看你要做多大的糍粑。

干萝卜丝加水泡15-30分钟泡软, 洗净后控干水,放锅里隔水蒸10-12 分钟。

桂圆加一点点的水泡2-3分钟把水倒出。

在一平底锅里加2大勺油, 热一下油后加入蒸好的萝卜丝炒2分钟,加入2中的糖和桂圆再炒3-4分钟。凉干备用。

把晾干的馅料捏成一颗一颗的圆球。 大小要看你要做多大的糍粑。

泡过的粽叶剪成正方形, 做几个糍粑剪几片用于衬底

糯米滗干水备用

把3中的材料混合一起也可以加入1大勺的油活成皮料。

把皮料分成大小相等的小块, 跟做汤圆一样用皮料把馅料包起来后放手心搓圆,但糍粑要压扁, 再把其中一面放糯米上均匀粘上糯米后放在粽叶上, 有糯米的面朝上。

水开后隔水 蒸10分钟, (看大小调节时间)

为了好吃我是包了很多的馅料所以只做了5颗红豆馅的, 12颗萝卜丝馅的。 如果你包的馅不多, 那么皮料你要多做一点。 正宗的福州糍粑是用黑豆做的, 家里没有黑豆就用了红豆, 一样好吃。

 

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小笼汤包/Mini Soup Buns

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高精面粉 2 杯

热水1 杯

盐1/2茶勺

油1 汤勺

肉馅

猪肉糜300 克

生抽2汤勺

老抽2 汤勺

葱花4汤勺

糖2汤勺

料酒2小勺

麻油1小勺

地瓜粉2大勺

 

皮冻 200 克

https://caiqinchen.wordpress.com/2016/02/09/%E5%8F%8C%E8%89%B2%E7%8C%AA%E7%9A%AE%E5%86%BBdouble-colors-pork-skin-jello/

把肉料全放一起向一个方向搅几分钟,把皮冻切碎加入肉料中搅拌好。放冰箱冻个个把小时。

把皮的料放一起,慢慢加入热水, 用筷子搅成絮状后揉成团放碗中用塑料薄膜盖起来醒10分钟。拿出来揉5分钟,再醒10分钟,再拿出来揉5分钟。最后再醒10分钟。

把面团切成大小相同的28个小剂子。像擀饺子皮一样擀成外薄内厚的皮,包入肉馅,我的褶子大概15-20个。把小笼汤包放在铺了烘烤用的蜡纸的蒸笼中,每笼7个。

水开后放入大火蒸8-10分钟就可以了。最好马上吃,要不然的话皮冷了很硬。调个香醋加姜丝一起吃更妙。

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Skin

High fine flour 2 cups

Hot water 1 cup

Salt 1/2 teaspoons

Oil-1 tbsp

 

Meat

Ground Pork 300 g

Light Soy sauce 2 tablespoons

Dark Soy sauce 2 tablespoons

Green Onion 4 tablespoons

Sugar 2 tbsp

Cooking wine 2 tea spoon

Sesame oil 1 teaspoon

Potato flour 2 tbsp

 

Pork skin jelly 200 g

https://caiqinchen.wordpress.com/2016/02/09/%E5%8F%8C%E8%89%B2%E7%8C%AA%E7%9A%AE%E5%86%BBdouble-colors-pork-skin-jello/

Mix all ingredients for meat together in one direction for a few minutes, add chopped pork skin Jelly in and stir well. Leave in refrigerator for an hour or two.

Put all ingredients for skin dough together and add the hot water slowly and stir with a pair of chop sticks, fold everything together and cover with a plastic wrap let stand for 10 minutes. Knead the dough for 5 minutes, and then stand for another 10 minutes, knead for 5 more minutes. Finally stand for last 10 minutes.

Cut the dough evenly into 28 pieces. Using a rolling pin and roll them just like how we do dumpling skin to thinner on the edge of the skin. Put a small amount of meat on the center of the skin, I fold each skin about 15-20 times to make them look beautiful. Put 7 buns inside the bamboo steamer which already covered with parchment paper.

Steam over boiling water with high heat for 8-10 minutes. For best taste better eat right away, otherwise the skin will get harder when they are cold. Eaten with balsamic vinegar and Ginger sauce is recommended.

Fuzhou Pork Buns/福州大肉包

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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,快速发酵粉(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。

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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 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.

Steam Buns/花卷馒头

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Low gluten wheat flour 1000g
Yeast 10g
Water 500g
Sugar 60g
Brown sugar ¼ cup
Oil 1/3 cup
Raisin 1 cup
Cinnamon a few tbsp
Scallion 1/3 cup
Mix 120F water, yeast and sugar together for 10 minutes. Add the mixture to flour and knead them together, cover the dough with a clear plastic and put in a warm place for about 1 hour or until it is twice in size.
Take the dough out and knead for 3, 4 minutes until it is silky smooth. Divide the dough into 3 pieces.
Steam cinnamon buns
Use a roller and roll the dough thin and flat. Cover the flat dough with a thin layer of oil and sprinkle with cinnamon, brown sugar and raisin. Fold the flat dough over a few times and cut it evenly into squares. Let them sit in a warm place and cover with plastic or damp cloth for about 30 minutes for second rise. Steam over boiling water for 12-15 minutes, when done turn the heat off let them sit with cover on for at least 5 minutes.
Steam Scallion buns
Use a roller and roll the dough flat and as thin as possible. Cover the flat dough with a thin layer of oil and sprinkle some salt, dried corn pepper powder and scallion. Roll the flat dough tight to a long roll. Cut the roll evenly into small pieces, stack two pieces together and use a chop stick press down from the middle. Let them sit in a warm place and cover with plastic or damp cloth for about 30 minutes for second rise. Steam over boiling water for 12-15 minutes, when done turn the heat off let them sit with cover on for at least 5 minutes.

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低筋麵粉 1000 克
酵母 10g
水 500 克
糖 60 克
黑糖 ¼ 杯
油 1/3 杯
葡萄乾 1 杯
肉桂粉幾湯匙
蔥 1/3 杯

將 120 华摄度水、 酵母和糖混合在一起静置 10 分鐘。添加麵粉在一起揉成团,蓋上透明的塑膠或湿布放在溫暖的地方,大約 1 小時,或直到它兩倍大。
取出麵團,揉 3,4 分鐘,直到它光滑。把麵團分成 3 塊。

肉桂包
使用擀面棒,把麵團擀薄平。在平的麵團上擦薄薄的一層油,撒上肉桂粉、 红糖、 葡萄乾。折疊麵團幾次,把它均勻地切成正方形。用塑膠或濕布蓋住讓他們在一個溫暖的地方約 30分鐘第二次发酵。在沸水上蒸 12-15 分鐘,关火后不要揭盖至少 5 分鐘。

花卷
使 用擀面棒,把麵團擀平,盡可能薄。在平的麵團上擦薄薄的一層油,撒上一些鹽、 花椒粉和蔥。卷成一条。切成均勻的小塊,兩塊堆疊在一起、 從中間用筷子压下去。用塑膠粘膜或濕布蓋住讓他們在一個溫暖的地方呆約 30 分鐘第二次发酵。在沸水上蒸 12-15 分鐘,关火后不要揭盖至少 5 分鐘。

Pan Fried Shanghainese Buns/上海生煎包

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1. Dough
All-purpose flour 500g
Rapid rise highly active yeast 7g (1 bag)
Water 275g
Baking powder 5g
Sesame seeds 30g
2. Meat
Ground pork 500g
Minced Ginger 1tbsp
Minced Scallion 1/3 cup
Dark soy sauce 6 tbsp
Sugar 3 tbsp
Sesame oil 2tsp
Cooking wine 1 tbsp
Sweet potato starch 3 tbsp
Mix together all the ingredients in 2 for meat and refrigerate for at least 2 hours.
Mix flour, yeast and baking powder together then warm up the water to 130F and pour water into the flour mixture. Knead the flour a little bit, leave it in a big bowl and cover with a damp cloth for about one hour.
Cut the dough evenly into 30 pieces and roll out into round flat wraps, get the right portion of meat and wrap it.
Cover the finished products with damp cloth and let it rise for the second time for about 10 minutes.
Move all the buns onto a non-stick skillet in a circle, add the sweet potato starch water (1:6) to cover half of the buns, add one tbsp. of oil and cover with lid. Cook 6 minutes with medium low heat then turn the heat to high and cook about another 5-6 minutes or until the bottom of buns are golden brown. Serve with a little bit of sesame seeds and green scallion.

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生煎包

1.麵團
中筋麵粉 500 克
高活性酵母 7 g (1 袋)
水 275 克
泡打粉 5 克
熟芝麻 30 克

2.肉
碎豬肉 500 克
切碎的姜 1 湯匙
蔥花 1/3 杯
老抽 6 湯匙
糖 3 湯匙
麻油 2 茶匙
烹調酒 1 湯匙
甘薯澱粉 3 湯匙

把 2 中的所有原料都混合在一起,放冰箱冷藏至少 2 小時。

將麵粉、 酵母、 泡打粉混合在一起, 130F 的水倒進麵粉混合物。稍微揉揉麵粉,把它放在大碗裡,用濕布蓋約一小時。
把麵團均勻地切成 30 塊然后擀成片,加肉包起来。
成品用濕布覆蓋,讓它二次发酵大約 10 分鐘。
接着移到一个不沾锅里围成一个圈,加澱粉水 (1: 6),水加到包子的一半,加一湯匙油蓋子上蓋。用中小火煮 6 分鐘然後關大火再煮 5-6 分鐘或直到包子底部是金黃色。配上一點點芝麻和青蔥。

Buns/包子

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煎包:

1:中筋面粉4杯, 泡打粉2茶匙;

2:温水440克,温度以不烫手为准,糖1茶匙,快速发酵粉2.5茶匙,中筋面粉1大匙,搅拌均匀,静置10分钟.

3:盆内放入1料的面粉和泡打粉拌匀,加入2料揉成大块面团。然后加1茶匙玉米油揉均匀,放在暖和的地方保温保湿发酵大约1.5 小时。

4:红萝卜1小条,西葫芦1.5 磅擦丝加盐2茶匙放15分钟后挤干水分。加碎肉一磅,葱花4大匙,姜蓉2茶匙,料酒2茶匙,香油2小匙,盐1茶匙,香菇素耗油2大匙,蛋清半个,鸡粉1/2茶匙,白胡椒粉1/3茶匙;伴匀。

5:等面团发至原来的两倍大,把发好的面团稍揉下,均匀分成36小块,每份擀成中间稍厚周边薄、直径8-10厘米的皮。放上1.5-2大匙馅料,右手捏住皮,左手将皮捏起打褶,捏一圈过来就成了。依次做好所有的包子。

6: 做好的包子坯放入不粘锅,或铺了湿纸巾的烤盘里放入烤箱里(不用开烤箱),醒发至少30分钟至1.5倍大。煎锅放1大匙橄榄油,将醒好的包子放入煎锅。将煎锅置炉上开大火,加3/4杯水,然后盖上盖。水开后继续大火煎至水快干,听到吱吱响声后,转中小火煎4-5分钟,离火等1-2分钟再揭盖,趁热吃。

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蒸包:

以上同样的料,但分成16分的皮包好包子醒发至少30分钟至1.5倍大。蒸锅放水,水开后放入包子,大火蒸约15分钟,熄火等至少5分钟后揭盖。

Fried pork bun:

1: All-purpose flour 4 cups, baking powder 2 teaspoons;

2: Warm water 440 grams, 1 teaspoon sugar, fast rising yeast 2.5 TSP, all-purpose flour 1 tablespoon, mix, let stand 10 minutes.

3: Flour and baking powder mix well, stir in ingredients 2 and knead into a large piece of dough. Then add 1 teaspoon corn oil rub evenly, put in a warm place to ferment for about 1.5 hours.

4: Shred one small carrot, and 1.5 pound zucchini, add 2 teaspoons salt then drained all the water after 15 minutes. Add one pound ground pork, chopped scallion 4 tablespoons, minced ginger 2 teaspoons, cooking wine 2 teaspoons, sesame oil 2 teaspoons, salt 1 teaspoon, and vegetarian oyster sauce 2 tablespoons, half egg white, chicken powder ½ teaspoon, white pepper 1/3 teaspoons; mix well.

5: When the dough rise to twice in size, knead the dough a little then divided it evenly into 36 small pieces, each roll into thin piece and 8-10 cm in diameter, slightly thicker in the middle. Put 1.5 to 2 tablespoons filling, your right hand pinch the skin, left hand push the pinch into pleat; pinch a whole circle to turn it into buns.

6: Line them up in a nonstick pan or line with wet paper towels in the baking dish in the oven (do not turn on the oven) for at least 30 minutes to 1.5 times as big. With 1 tablespoon olive oil in a nonstick frying pan, turn the gas on, add ¾ cup of water, then cover the lid. Continue to cook until the water almost all gone; when you hear the creak, turn the heat to small and continue to cook for 4-5 minutes, 1-2 minutes after you turn off the heat, they are ready to eat.

Steamed buns:

Same processes as list above but divide the dough into 16 even pieces and when the buns are ready let stand for at least 30 minutes to 1.5 times as big in size. Bring the water to boil, then steam the buns for about 15 minutes, turn off heat and wait at least 5 minutes.