Monday, September 8, 2014

Split Pea Steamed Buns || 豌豆泥包子

Photo:: Nikon D80+18-135mm+SB-600 | Original File Format: JPEG | 09/02/2014

做第二批月餅,剩下一些豌豆黃泥(yellow split pea paste,第一批做的餡是綠豌豆泥=green split pea paste,上一篇post的就是),拿來作甜餡包子,還不錯吃...

有好幾年沒做包子饅頭了,K寶偶爾會提起...包子饅頭其實比麵包更健康,因為水蒸,口味又可以有很多變化,所以又開始做起包子饅頭來,K寶開心的不得了,不知她會這樣,不然就常做,畢竟也是我愛吃的...附食譜作法(recipe included)...



Split Pea Steamed Buns (8 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)

2 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.

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

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3 tbsp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8份,各滾成球型,表面噴水,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1/8餡料包入,將摺面朝下,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. Gradually add 3 tbsp of AP flour and knead the dough to smooth and tight again. It's a dry dough. Shape it into a ball. Flatten it a bit and divide it into 8 pieces like cutting a pie. Then shape each piece into a small ball. Mist them with some water. Rest for 15-20 minutes. Then flatten each ball and roll it to a disc. Place 1/8 part of the filling in the center and wrap it. Place each of the buns seam side down and line it with parchment paper in a steamer.

1 cup cooked yellow split peas
1/4 cup water
1/2 cup sugar
1 tbsp sunflower seed oil

Puree the mixture in the blender until smooth.
Then place the puree in a sauce pan.
Boil and stir constantly until the mixture thickens to a thick paste, even drier than peanut butter.

fill the 10" pan with water to about half full. 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 30~40 minutes  DO NOT OVER PROOF THEM OR THEY WILL COLLAPSE/SHRINK/WRINKLE AFTER COOKING*.

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.


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