Tuesday, October 7, 2014

15% Whole Wheat Garden Turkey Baotzi || 15%全麥花園火雞肉包


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 10/01/2014

非常好吃的蔬菜火雞肉包,清爽香脆,吃多了也不會膩...終於練成了洞洞包子 :)...附食譜做法(recipe included)...

冬天真的來啦,前晚降至32F=結冰點, 道路兩旁的ash trees,鮮黃的葉子,滿地灑落在還是翠綠的草地上,糖楓樹葉,也變成紅橙黃綠,紅楓樹,也變成半紅半綠的,超大支棒棒糖...雖歷經幾次近結冰點,花園裡的各色菊花,仍然盛開,很多是自相傳粉,種子落下長成,顏色比市面上還多很多,每年自己長回來,花色眾多如彩紅般的snapdragon,也開得正茂盛,sedum & quick-fire/endlless summer/limelight hydrangea紫紅的花朵,也給花園增添不少顏色,惹的暴龍詢問,火紅的burning bush,也在最後一刻,用盡全力,燃燒自己...不過再熱鬧的party,都有結束的時候,再絢麗的花園,也會歸為死寂,白雪將再度覆蓋這片大地,人終究只是大自然的過客(看來Minnesota極地氣候,容易造就哲學XD)...

我: Are you sick of Baotzi yet?
K寶: No, never...

因為K寶的愛吃包子基因,加上暴龍把包子當漢堡吃的傻勁,所以我也樂得繼續做我愛吃的各式包子XD...


15% Whole Wheat Garden Turkey Baotzi (24 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
2 cups unbleached all-purpose flour (30% blend of whole wheat wheat)

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.
1+1/2 cup water
2 tbsp granulated sugar
1 tsp salt
2 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5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 plastic 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24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,將大約2大匙餡料包入,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 4 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 24 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 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
3 carrots, finely chopped
5~7 collard green leaves, finely chopped
some cilantro leaves, finely chopped
1 pack 20 oz ground turkey
4~5 tsp salt
1 tbsp soy sauce
a few drops sesame oil
black pepper & white pepper

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)
With the steamer & pan on the burner. Turn it on to high heat and bring the water to a boil. 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







2 comments:

  1. 這些包子真漂亮~讓人忍不住食指大動! 讚!!

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    Replies
    1. 謝謝誇獎!~這批的確不錯~我超愛吃包子~到現在還在做~還沒吃膩XD~

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