Sunday, July 10, 2016

蛋黄哥流沙包 Gudetama Salted Egg Custard Buns (Liu Sha Bao)






距离上次的流沙包已有好长的时间没再动手做,
这次就做了蛋黄哥造形,与姐妹朋友们一起上帖饮茶吃点心。
















蛋黄哥流沙包 
(可做12个) 

流沙馅 : 取自这里 

奶油  125
蛋黄粉  30
细砂糖  50
淡奶  50
木薯粉  10
玉米粉  5
咸蛋黄  5 


做法 : 

1. 咸蛋黄蒸熟压成泥。 
2. 加入其它材料混合均匀,蒸10分钟。 
3. 取出,以打蛋器搅拌均勻,放入冰箱冷冻定型。 


南瓜包子皮 

包粉  300
瓜泥  200
细砂糖  30
即溶酵母  1茶匙
发粉  1茶匙
粟米油  10 


做法:

1. 所有包子材料混合,揉至光滑面团。 
2. 松驰15分钟,分割成12份,滚圆。 
3. 杆开包入流沙馅,收口捏紧。 
4. 整形后,放在蒸盘上, 发酵30-40分钟。 
5. 水滚,大火蒸起约4分钟即可。 



Gudetama Salted Egg Custard Buns 
(Makes 12 buns) 

Salted Egg Custard Filling : 

125g butter
30g custard powder
50g castor sugar
50g evaporated milk 
10g tapioca flour
5g corn flour
5 salted egg yolks 


Method : 

1. Mash cooked salted egg yolks until fine.
2. Add all the ingredients until combinedsteam for 10 mins.
3. Use a hand whisk to whisk it until smooth.
4. Divide into 12 equal portions. Freeze till firm before using. 


Pumpkin bun dough : 

300g Hong Kong flour / bao flour
200g mashed pumpkin
30g castor sugar
1tsp instant yeast
1tsp baking powder
10g corn oil 


Method

1. Mix all bao ingredients and knead until smooth. 
2. Rest the dough for 15 minsdivide into 12 portionsroll into rounds.
3. Flatten the dough and wrap with frozen custard filling,seal up.
4. Place onto steamer trayrest for 30-40 mins.
5. Steam over hot boiling water for 4 mins over high heat. Serve hot. 

























 
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