Tuesday, September 16, 2014

Honey Coconut Steamed Buns || 蜂蜜椰酥葉子包


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 09/15/2014

中式包子中的葉形包子,圓滾滾的,有一種莫名的吸引力,如果再加上軟綿似枕,就更加難以抗拒了...附食譜作法(recipe included)...

我後來越看越覺得這批包子像餃子XD,原來是起頭少包了幾摺,這個後來找到的video比較清楚,大家可以參考一下,我這批包子做時,是看照片亂揣摩的...

看了好幾個月的漂亮的spruce淡色原木板,終於在K寶一起贊同認可下買下來,雖然不是很貴,究竟也是一餐飯錢,又只是用來攝影玩的,不算正當花費,心理老覺得不應當,再加上我買東西本來就考慮很多,又不想變成暴龍常說的impulse buying,才會遲遲一直不買下來...許久以來一直想要走high key風格,但又不想失於單調,淡色原木正是適合的背景,非常自然風,才會想要一塊淡色木板,從早春時看上這塊板子,每次去Menards就去木材區探望,想說被人買走,我就不買了,沒想到過了好幾個月還在,後來真要買時,又反覆看了十幾塊以前瀏覽過的其他spruce木板,最後還是最喜歡"老朋友"的紋路,雖然它缺了一個角...

其實家裡family room有一張十多年的淡色原木桌,本來開始拍食物時,就想要用來拍照,只是表皮而已被K寶使用多年,塗鴉的有點髒了,我一直偏愛淡色原木,在大學攝影展,自己在學校木工廠做相框,就是用birch,雖然容易碰撞凹痕,還是喜歡它乾淨的顏色...暴龍說要安裝原木地板,我也想要淡色原木,只是ㄧ般人不愛,又看起來比較沒有價值感...


Honey Coconut Steamed Buns (12 buns)
材料及作法(1 cup=1杯=250ml, 1/4 cup=60ml, 1/3 cup=80ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)

A.
2 + 1/4 cups unbleached all-purpose flour

將中筋面粉,放在KA standmixer大鋼盆裡,用wire whisk攪拌均勻
Put the AP flour into the mixing bowl of a stand mixer fitted with a dough hook.

B.
3/4 cup water
2 tbsp granulated sugar
1/2 tsp salt
1 tsp active dry yeast (*Not instant yeast/bread machine yeast)


B攪勻加熱,至手觸溫暖後,慢慢分次倒入A中,同時用2速攪拌,攪拌成團,約10分鐘,打成均勻光滑麵糰,然後將其滾圓,放入有蓋的容器中,入溫暖烤箱中發酵,下方放置一盤熱水,以利保溫及保濕
Mix all the ingredients above from B and stir until all dissolves. With the ingredients from A in the mixing bowl, turn on the stand mixer and set the speed to 2. Gradually pour in the B mixture. Beat until the dough forms and becomes smooth, about 10 minutes. Shape it into a ball. Place the dough into a bowl and cover with a lid or plasstic wrap, then put the bowls in a warm oven with a pan of hot water underneath for fermentation.

Fermentation & Shaping
第一次發酵至2倍大,倒出,一邊揉,一邊慢慢加入,總共約4 tbsp中筋麵粉(依麵粉吸水性調整),揉至光滑緊實,滾圓,像切pie一樣,分成12份,各滾成球型,表面噴水,醒麵/鬆弛15-20分鐘,再將每一麵糰,稍微用手壓扁,桿成中間厚的扁圓形後,將1/12餡料(大約2大匙)包入(整形手法,請參考下面的影片),放入蒸籠,每個包子下,要墊烤紙
Let the dough rise until double in size. Take the dough out. Graduately add 4 tbsp of AP flour and knead the dough to smooth and tight again. It's a dry dough. Shape it into a ball. Flaten it a bit and divide it into 12 pieces like cutting a pie. Then shape each piece into a small ball. Mist them with some water. Rest for 15-20 minutes. Then flaten each ball and roll it to a disc. Place 1/12 part (about 2 tbsp) of the filling in the center and wrap it. Line each of the buns with parchment paper and place them in a steamer.

Filling
1/2 cup white whole wheat pastry flour
1/2 cup finely shredded coconut
1/4 cup granulated sugar
2 tbsp honey
5~7 tbsp milk
1 tbsp oil


柳葉包子整形手法

Posted by gong0828


Proofing
將9英吋湯鍋,加至1/4的溫水,放上蒸籠,發酵至體積增加50%,約30分鐘,不要過度發酵,不然蒸後會回縮變皺*
fill the 9" sauce pan one quarter full of warm water. Heat up the water until warm to the touch. Place the steamer on the pan. Proof the buns until their volume increase about 50%, about 30 minutes  DO NOT OVER PROOF THEM OR THEY WILL COLLAPSE/SHRINK/WRINKLE AFTER COOKING*.

Cooking/Steaming
開大火將冷水煮至水沸,當看到水氣開始冒出蒸籠蓋時,轉中火,再蒸約15~20分鐘(依各家火力調整時間)
Turn on to high heat to heat up the water. Turn down to medium heat after seeing steam coming out of the steamer. Steam the buns for 15~20 minutes.
All burners vary. Adjust your cooking/steaming time accordingly.


*如果"最後發酵"程度適當,蒸後馬上打開蒸籠,也不會有回縮發皺的現象






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