Thursday, October 23, 2014

南瓜咖喱鸡包 (Pumpkin Curry Chicken Buns)~中种Sponge Dough Method


坚持,需要恒心
恒心,需要信念
信念,需要支持
支持,需要爱


之前煮的南瓜咖喱鸡有留了些打算做包子
可惜一直忙着忙着竟然忘了
当想起它时,已经坏掉了
心疼得很
这几天念念不忘咖喱的味道
冰厨还有些鸡胸肉
再次煮了些许的南瓜咖喱鸡
这次只纯纯的放了南瓜
每一口咬着的包子都有少许的甜
老的吃下去一口就发觉不同
他说不错吃,不过味道淡了点




包子这次改用中种,口感?
不错哦,可是还是钟情于老面

南瓜咖喱鸡就跟前一篇【南瓜咖喱鸡】食谱一样
只不过马铃薯全部换了南瓜
鸡肉掏出来,撕成鸡丝,再捞在一起成馅
南瓜切得小小块,这样比较容易包馅

中种(Sponge Dough)
中筋面粉 Multipurpose Flour 200g (改用低筋面粉Change to Low Protein Flour)
速发酵母 Instant Yeast          1/2tsp
 水            Water                      120cc

做法 Method:
将所有材料混合成一个不粘手的面团,盖着发酵至两倍大。
Mix all ingredients and knead to from a nonstick dough,cover and rest till double the size.

主面团 Main Dough:
中种面团 Sponge Dough          全部All
中筋面粉 Multipurpose Flour  100g      (改用低筋面粉Change to Low Protein Flour)
全脂奶粉 Milk Powder             15g      
细砂糖     Granulated Sugar     20g
鲜奶         Milk                          30cc    (改用清水 I used water)
橄榄油     Olive Oil                   20g        (改用粟米油 I used corn oil)
盐             Salt                           1/8tsp    

做法 Method:
1.将中种面团撕成小块,加入主面团一起搓揉成不沾手的面团。大概10分钟。
Tear sponge dough to small pieces,add in to maindough and knead till form a nonstick and soft dough.

2.桌上撒些面粉,将揉好的面团分割成12个小面团,每个40克。
Sprinkle some flour onto table,cut the dough to 12 pieces,each 40g.

3.每个小面团擀压扁中间厚,周围薄的面皮。
Each dough flatten to become thick in the center and thin for the border. 

4.包上馅料,将包子捏成所要的形状。
Wrap in filling and knead to desire shape. 

5.把做好的包子放在铺了烘培纸的蒸笼里。锅中水不烫手的水温,放上蒸笼发20分钟。
Put kneaded buns onto a baking paper and let it rest in a steamer with warm water for 20 minutes.

6.把蒸笼放置一旁,锅内的水起火至滚,蒸笼放上,中小火把包子蒸15分钟。
Take the steamer basket aside,heat water in till boil and put back the basket steam the buns for 15 minutes.

7.时间到关火,开一个小逢,待5分钟再把包子取出。
When the buns is cooked,turn off heat and open a small mouth of the cover and let the buns stay for 5 minutes,then remove from steamer.

食谱 Recipes :Carol 面点新手必备第一本书~辣笋丁肉包(只去包皮食谱Recipes for the skin only))



This post is joining Best Recipes For Everyone October 14 Event : Bun In My Hot Steamer
Hosted & Organized by Fion



This post also linking to Cook-Your-Books #17 hosted by Joyce of Kitchen Flavours



28 comments:

既然来到,别潜水哦。。。留下只字片言吧。。。^^
It's my pleasure to have you here ,please leave a message if you really enjoy^^

  1. 我还没吃过咖喱里加南瓜。看到你和Joceline也做了,一定很好吃。谢谢分享 :)

    ReplyDelete
    Replies
    1. 其实味道没什么差别,在于咬的是南瓜,口感不同。。呵呵呵
      我是想要让孩子吃南瓜才故意把南瓜加进去的,蛮有效哦。。 :)

      Delete
  2. 自上回和你说想吃咖喱至金,还未吃到呢。。。 打令。。。 怎样?下午茶算上偶了吧?

    ReplyDelete
    Replies
    1. 咦,你那天不是吃了马铃薯土豆玫瑰包吗?哈哈哈哈
      来来来,下午茶送上!!

      Delete
  3. Replies
    1. 低粉的水份要比较少,因为它吸水量比较低,而且我感觉口感会比较软点
      其实我刚巧完了包粉和中筋面粉,才临时改用低粉。。。呵呵呵

      Delete
  4. 肚子饿了,拿一粒当下午茶点心,嘻嘻嘻~
    忘了告诉你,我家宝贝看了你的照片都说你像小姨(我小妹)

    ReplyDelete
    Replies
    1. 哈?真的?肯定是美女一名咯。。。哇哈哈哈哈。。。。
      来来来,妳家宝贝嘴巴甜,也请他吃一粒。。。哈哈哈哈

      Delete
  5. 不辣的我家小孩可以吃。。。!

    ReplyDelete
  6. First I heard about 'Tang zhong' ... now中种 .. I'm blur with all these 种 ... but I want to eat this yummy 南瓜咖喱鸡包 you made ^-^!

    ReplyDelete
  7. 这个一定很好吃,南瓜咖喱的味道到底是怎样的呢,我有点好奇哦。好久没有吃包了,好想吃哦

    ReplyDelete
    Replies
    1. 我和老的都觉得。。。。好吃。。。哈哈哈哈

      Delete
  8. 幸好你这次醒目, 做了个鸡肉咖喱, 否则我不理你了! 嘻嘻

    ReplyDelete
    Replies
    1. 一定要够醒目,不然被妳“wang”出局了。。。哈哈哈哈

      Delete
  9. 我正等电话响;看是否有人通知我试包去?呵。。。。

    ReplyDelete
  10. 下雨天 有个热乎乎的包子。你说多好啊。嘻嘻嘻嘻。like

    ReplyDelete
    Replies
    1. 对,再配碗汤丸就更perfect了。。。嘻嘻嘻

      Delete
  11. I've never tried curry with pumpkin. Must be really interesting in flavour!

    ReplyDelete
  12. Fion, 我家太久没出现蒸包了,所以我想打包两粒可以吗?

    ReplyDelete
  13. 不管是什么种...只要是你做的我都爱

    ReplyDelete
  14. Hi Fion,
    Lovely buns! Adding pumpkin to chicken curry filling sounds so delicious! Perfect for breakfast and tea-time treat or simply for snacking anytime of the day! yums!
    Thanks for linking to CYB!

    ReplyDelete
  15. These buns look delicious. I'd like to try the recipe but I don't have a steamer. It's possible to boil them in water?

    ReplyDelete
    Replies
    1. Hi Simona,you can try to cook in a pan with some oil,after a while,pour some water,but dont too much,cover lid and cook for 15 minutes,this call水煎包,also yummy

      Delete
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