Saturday, September 13, 2014

Turkey Steamed Buns || 鮮肉包子*火雞肉 || K寶的無心笑話


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

這批肉包子,如果拿去打狗,恐怕也是有去無回XD...

這批肉包子,吃起來就像記憶中,外面賣的肉包子,一模一樣...我吃了一口,滿意的點頭說: It's good!...K寶接口說: It's...not good...我正要用狐疑的眼光掃過去,K寶又接著說: It's not good...It's great!...No, it's not great...It's super great!...No, it's not super great. It's awesome!...No, it's not awesome. It's delicious!...(K寶又路過,糾正我,要我補上最後這一句)...這個愛耍嘴皮子的小鬼靈精,稱讚也要繞個大彎兒...(剛剛K寶路過,正好跟她求證一下當時的說法,稍微更正一下,還好小孩子記性好,我是記不了這一大串...)...附食譜作法(recipe included)...

上次post K寶笑話後,小不點非常開心,要我每次都要附上她的笑話,我不禁笑了出來說,你有那麼多笑話,我就幫你post...

最近氣溫比南台灣冬天還冷,都在50幾度,前晚還降到36度,再降4度,就是結冰點了,夜裡都把車道上植物,除了薄荷/chives/聖誕紅以外,都搬進車庫裡來...

新電腦放在主臥室矮桌上,這時坐在窗前打電腦,窗外後院的菜園裡,蘋果樹上,掛滿紅紅的蘋果和覆盆子,還沒時間摘,幾顆晚種的bok choy粗梗大白菜還在,今年新種的有機黃色中型番茄,因為不是很甜,所以乏人問津,紫梗Thai basil,已經開一陣子花了,韮菜garlic chive也開了滿園子白花,真是漂亮...

一次在中國餐廳吃飯,我拿到的fortune cookie上,寫著"Attention is the mother of memory",待我唸出來後,K寶馬上接口問: What's the father?我和暴龍差點噴飯,還好嘴裡沒東西...

雖說吃起來像是外面賣的包子,餡料還是自己調配實驗的家常口味...


Turkey 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 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
3 tbsp granulated sugar
1 tsp salt
3/4 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3~6 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12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1/12餡料(大約2大匙)包入,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 3~6 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 pack 20 oz ground turkey (or any kind of ground meat)
1+1/2 tsp salt
30 shakes McCormick Steakhouse Onion Burger seasoning
10 shakes McCormick Smokhouse Maple seasoning
60 grinds of whole black peppercorns
10~20 shakes of dry onion flakes
5~6 sprigs of fresh Thai basil (chopped)

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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