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)...

這篇網誌又預告超久XD,每天好像沒做多少事,就過了一天,除了許多家事雜物/花園/三餐要處理,還要看圖書館借來的烘焙書,上網閱讀許多烘焙資料,比較食譜,每天瀏覽的烘焙食譜,不計其數,加上參考網路各家烘焙結果照片,希望能從中學習,縮短嘗試錯誤/實驗次數,每天花在研究的時間相當長,所以沒法常常更新網誌...

言歸正傳,還是來post好吃的包子食譜...


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)

A.
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.

B.
3/4 cup water
1 tbsp granulated sugar
1/4 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.

Filling
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.

Proofing
將10英吋平底鍋,加滿一半的水,加熱至手觸溫暖,放上蒸籠,醒麵至體積增加50%,約30~40分鐘,不要過度醒麵,不然蒸後會回縮變皺*
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*.

Cooking/Steaming
開大火煮開水,當看到水氣開始冒出時,轉中火,約蒸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"最後醒麵"("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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