马来西亚口味的大肉包子【大包】 Big Pau

马来西亚的包子跟美国这里买得到的包子虽然看起来很相似，可味道却是大大地不同。马来西亚的包子皮和馅儿都是带甜的。

在马来西亚，肉包子有大包和小包的分别，大包的馅料比较足，有香菇，猪肉，鸡肉和鸡蛋。而且馅是炒熟了再包入的，小包则是生肉包，是直接的用腌好的猪肉包的包子。

今天我做的这款是大包。在马来西亚，其实要比我做的这个再稍微大一个10%左右，可惜我真的手掌不够大，只能包一个中包了。

the kind of steamed buns we have back inmalaysia are very different in taste compared to those we found inthe asian supermarket here.

our"pau" (steamed buns) back home looks similar in shape, but thewrapping tasted much sweeter, almost like a sweetbread.

sincethe malaysian version is not available here, i decided to make itat home to satisfy my homesick taste buds!

包子皮材料：

300 克 中筋面粉 （all purpose flour）

165 克 温水

1/8 tsp 盐

1/2 tbsp 酵母 （如果用快速酵母可以少一点）

60 克 白糖

1 大勺 食油

1 小勺 泡打粉 baking powder

馅料：

150 克 五花肉 （切片）

150 克 鸡肉 (切块）

150 克 沙葛 （jicama）（切片）

10 朵香菇 （泡发）

2 大勺 油

1 小勺 姜蓉

3只鸡蛋 （煮熟剥壳1分为4）

调味：

1 大勺 酱油

1 大勺 蚝油

1 大勺 料酒/米酒

1/4 小勺 麻油 （香油）

1/4 小勺 胡椒粉

1/2 小勺 糖

1 小勺 玉米粉/粟米粉

for dough：

300 g all purpose flour

165 g warm water

1/8 tsp salt

1/2 tbsp instant yeast

60 g sugar

1 tbsp vegetable oil

1 tsp baking powder

for filling：

150 g pork belly (thinly slice)

150 g boneless chicken (cubed）

150 g jicama（slice）

10 dried mushroom （soaked）

2 tbsp cooking oil

1 tsp shredded ginger

3 hard boiled eggs （shelled and halved）

seasoning:

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp cooking wine

1/4 tsp sesame oil

1/4 tsp black pepper powder

1/2 tsp sugar

1 tsp cornstarch

1. 先把猪肉，鸡肉和香菇加入颜料腌半个小时。

2.锅里下油，炒香姜蓉后加入腌好的肉和香菇炒至肉变色，大约3分钟。加入沙葛片，翻匀后加盖中小火焖五分钟。

3. 熄火，把馅料盛起，加盖冷藏3个小时。鸡蛋煮熟后去壳一分为四备用。

1. clean and cut ingredientsaccordingly.

2.marinate pork, chicken and mushroom with all seasoning listed abovefor at least half an hour.

3.heat up 2 tbsp of oil in a cooking wok, stir fry minced gingeruntil fragrant, add marinated chicken and pork, stir well or untilit changes color.

4.add jicama pieces and cook, cover with lid and cook at medium forat least 5 minutes. take it out and let cool to room temperature,chill it in the fridge for 3 hours before using. boil the eggs atthe same time.

4. 把所有材料除了bakingpowder以外揉成一个面团。盖上个干净的湿布，摆到温暖的地方发酵至双倍大。

5.等面团发成两倍大之后，揉出空气，再均匀地揉入泡打粉，揉个差不多5分钟。把面团分成十个等份。盖上干净的毛巾，等五分钟。

6.等所有材料都准备好之后，就可以开始包包子了。包好的包子先静置15-20分钟二次发酵。大火蒸制15-18分钟，熄火后要等五分钟才打开蒸笼取出蒸好的大包。

5. proceed to work on the dough, kneadtogether all ingredients listed under dough (butbaking powder) to form a softdough.

6.cover with a damp towel and leave the dough in a warm place, let itrise to double its size.

7.take the dough out and punch down to release air, sprinkle thebaking powder evenly on the surface of dough, knead the doughthoroughly, around 5-8 minutes.

8.divide dough into 10 equal parts. use a rolling pin to roll out aportion of the dough in such a way that the edges are thinner thanthe center part.

9.place 2 tbsp of filling and a quarter of hard boiled egg in thecenter. wrap and pleat to form a bun with flowery shape ontop.

10.it is important to proof the buns for 15-20 minutes beforesteaming.

11.boil water in a steamer/wok and steam the paus over high heat/rapidboiling water for 15-18 minutes. do not open the lid immediatelyafter steaming. wait for at least 5-10 minutes before you check onthe pau.

欢迎来我的英文博客玩--

http://www.echoskitchen.com/2011/10/big-pau.html