小食
由 CookWhatHK0 次收藏
流沙奶皇包以發酵麵團包入鹹蛋黃奶皇餡，經兩次發酵後大火蒸熟，咬開內餡流心香滑。
奶皇餡做法：先蒸熟鹹蛋黃（可用微波爐約1分鐘），用湯匙壓碎。將牛油溶化，把所有餡料拌勻，分成8至10份，搓成圓形，放入冰格5分鐘備用。
Custard filling: First steam the salted egg yolks until cooked (about 1 minute in the microwave) and mash with a spoon. Melt the butter, mix all the filling ingredients together, divide into 8-10 portions, roll into balls and chill in the freezer for 5 minutes.
先用兩湯匙溫水拌勻酵母，靜置10分鐘。將麵粉、糖、泡打粉逐少加水拌勻，再加入酵母拌勻。
Mix the yeast with two tablespoons of warm water and let stand 10 minutes. Mix the flour, sugar and baking powder, gradually adding water, then mix in the yeast.
搓麵團至表面平滑，約8分鐘，然後放入大碗內，塗少許油，用保鮮紙封口，作第一次發酵，靜置30分鐘（麵團會脹大一倍）。
Knead the dough until smooth, about 8 minutes, then place in a large bowl, brush with a little oil, cover with cling film and let it rise for the first proof, resting 30 minutes (the dough will double in size).
將麵團再搓兩分鐘，分成8至10份，每份約35克。擀成薄片，中間厚一點，周邊薄一點，放入餡料包好。
Knead the dough for another two minutes, divide into 8-10 portions of about 35g each. Roll out into thin rounds, thicker in the middle and thinner at the edges, place the filling inside and wrap up.
將包子放在烘焙紙上，放入蒸籠內，蓋上蓋靜置25分鐘作第二次發酵（麵團會再發大一點）。
Place the buns on baking paper, put them in the steamer, cover and rest 25 minutes for the second proof (the dough will rise a little more).
然後用大火蒸8至10分鐘即成！
Then steam over high heat for 8-10 minutes and they're done!
