小食

由 CookWhatHK0 次收藏
平底鑊豬肉包,以泡打粉麵團包入調味免治豬肉餡,在平底鑊蒸煎至底部金黃脆口。
將麵粉、泡打粉、糖同鹽量好放入碗中,用打蛋器攪拌均勻。
Measure the flour, baking powder, sugar, and salt into a bowl. Mix well with a whisk until evenly combined.
加入牛奶同麻油,先用手粗略拌勻,再搓麵糰約 3 分鐘至成糰。
Add the milk and sesame oil to the bowl. Mix roughly by hand, then knead the dough for about 3 minutes until it comes together.
麵糰搓至光滑後,用保鮮紙蓋好防乾燥,喺室溫靜置約 15 分鐘。
Once the dough is smooth, cover the bowl with plastic wrap to prevent drying. Let it rest at room temperature for about 15 minutes.
趁麵糰靜置時製作豬肉餡。青蔥切碎,同其餘餡料一起放入碗中,用手拌至起膠且均勻混合。
While the dough rests, make the pork filling. Finely chop the green onion, then add it and the remaining filling ingredients to a bowl. Mix by hand until sticky and well combined.
砧板撒少許麵粉,將麵糰搓成約 25 厘米長的條狀,切成 8 等份。
Lightly dust a cutting board with flour. Place the dough on it and roll it into a log about 10 inches (25cm) long. Cut into 8 equal pieces.
逐粒取出,用手搓圓再壓扁,用擀麵棍擀成直徑約 8 厘米的圓形。
Take one piece at a time, roll it into a ball with your hands, then flatten it. Use a rolling pin to roll each piece into a circle about 3 inches (8cm) in diameter.
將一片麵皮放在手心,放上一匙豬肉餡,將麵皮包起捏緊封口。
Place a dough circle in your hand, add a spoonful of pork filling, and wrap the dough around the filling to seal.
平底鑊加熱 2/3 湯匙植物油,將包子排入鑊中,加入 2/3 杯水,蓋上蓋,以中火蒸煎 3 分鐘。
Heat 2/3 tablespoon vegetable oil in a skillet over medium heat. Arrange the buns in the pan, add 2/3 cup water, cover, and steam-fry over medium heat for 3 minutes.
轉細火再蒸煎 5-6 分鐘。待水分蒸發後,開蓋轉大火煎約 10 秒令底部脆口。
Reduce to low heat and steam-fry for another 5–6 minutes. When the water has evaporated, remove the lid and cook over high heat for about 10 seconds to crisp the bottoms.
底部應呈金黃色且脆口——超美味!
The bottoms should be golden and crispy—delicious!
麵糰會非常鬆軟!
The dough will be super fluffy!
貼士:想味道更正宗,可加入冬菇或竹筍入餡。
Tip: For a more authentic flavor, add shiitake mushrooms or bamboo shoots to the filling.
注意:請用不黏底平底鑊。用鑄鐵鑊或其他類型鑊的話包子可能會黏底(已測試確認)。
Note: Use a nonstick skillet. If you use a cast iron or other type, the buns may stick (tested and confirmed).
若步驟 2 麵糰太黏而難以成糰,可酌量加入少量麵粉。
If the dough is too sticky in step 2 and doesn't come together, add a little more flour as needed.
網友貼士:烹煮前在平底鑊鋪上烘焙紙,底部就唔容易燒焦,不妨試試!
A tip from others: If you line the skillet with parchment paper before cooking, the bottoms won't burn as easily. Give it a try!