食品

Pork |Cabbage |中式早餐 |【中式麵包食譜】

基絲汀,你好!你食譜,欣賞,但沒留言。

新聞中得悉昆士蘭水災明日布里斯班(你所在地),送上問候。

願天父保守你們。

@TT多謝你留言!近日心情。

No4 Mrs WUChristine, 妳:)~我有個問題關於這個包,我想問什麼我照住這個食譜來弄,第一次是 13/2 我弄了兩次粉,第一次時候,那麵粉濕濕一堆,我倒了做過,這次可以了,雖然包出來,不是很好看,但總算 😀 !!到了今天我想做,怎知弄兩次不成麵團,第一次,第二次好像,可是還是做不成麵團,黏手,後我加了麵粉是可以 @@ ~ 我想問是那裡出來問題呢??麻煩妳了,謝謝 🙂 !!!@No4 Mrs WU:無獨有偶,我想過可否湯種做。

,今晚是決定時刻,明早會知道有多少損失。

人無能力,禱告天父!Hi Christine,I too have enjoyed your site for quite some time but have never written before. Will keep praying for you and the Australian people.LizToronto, CanadaEach time I read your posts, I have to make sure my mom is beside me. She’s really good at this canto stuff. :)基絲汀,一切吧?掛念你,你禱告。

保重!@Michelle ChinYou’re blessed coz you can enjoy many canto dishes then.@TT多謝你啊!一切,感恩。

@匿名You’re so thoughtful, leaving these kind words. I’m thankful that you remember me in these special moments, and very proud of being Queenslanders.基絲汀你説麵粉本身帶點黃色,蒸出來包子是黃。

,但想白一點可調味料中加1/8白醋。

no4 Mrs Wu@no 4 mrs Wu你説白醋加在調味料,是甚麼調味料呢?有説,加白醋鑊中滾水去蒸包子,會令包子,但我試過,怎麼呢。

基絲汀不起,應該是麵粉,糖,水,油和酵母水之中加加1/8白醋搞拌。

如放入冰櫃 freezer中,可以保留一兩個星期。

想試驗一下。

但後來想,既然中式麵包是蒸,熱騰騰好吃些。

而且凍了後可蒸,所以無謂多次一舉了,所以放棄了這個想法。

@Kelly Lee:設你所用材料和份量預備後,開始搓麵粉時,嘗試水一次過加,而是搓,水加進去,搓到麵粉吸收水份,柔軟度適中。

下次試試這樣做吧~Christine,多謝妳解答 🙂 ~ 我會試下,我仲想問係材料有鹽 許,係放係度o架 :p ??謝謝 ^_^ !!@Kelly Lee:那少許鹽是加入麵粉中,搓麵團。

:PChristine,我今日整咗豆沙包,終於得咗,不過豆沙唔係夠,下次會戰菜肉包 😀 ~ ( 仲要加鹽,今日到 :p )Dear Christine, my hairdresser gave me your website and I couldn’t thank her more for that. I would be so grateful if you can supply recipes for “man tou” i.e. Chinese steam buns that have no fillings and “Shanghai dumplings”. I love eating them but need to watch my sugar and fat intake due to health reasons. If I can make them at home it will be great. Thank you. Louise@Louis:Glad that you love my recipes.Sure, if I make some man tou, will share and post on this blog.hi, 我你既方法做這個包, 但包入餡料後. 包第2個, 第3個, 包到第4個既時候, 發覺第1個濕曬, 而且開始變形. 我應該點做?@cocobob:你餡料嗎?餡料乾一些,菜要揸乾水份。

會好些。

想請教一下如果買不到instant dry yeast, 買到active dry yeast需要有怎樣調節呢?thanks for reading@Zile:active dry yeast 是需要。

延伸閱讀…

菜肉包【中式早餐】 Steamed Cabbage and Pork Buns

【素食食譜】饅頭扭出花捲手製中式蒸包剛出爐最鬆軟!

份量instant dry yeast 差不多。

食譜中取出一部份水,加熱,即燙手(超過40C 否則酵母會死亡),拌入糖溶解後,酵母放入水中,毛巾蓋著靜置10分鐘,見表面出現很多泡沫,可以,食譜做法,加入其他材料。

Christine,Thanks for your site. I have followed the baked bun recipes and they are all successful after a few attempts. I wonder if I use the baked bun recipe to make chinese steamed buns, will that work?Thanks BigTeabiscuit@BigTeabiscuit:Some baked bun recipes might work for steaming, the texture might be slightly different. Others might not work.I tested this recipe which is good for both baking and steaming.Great to know. Thanks. Also have you tried to freeze the dough? Once again, I really enjoy your site. Thank you.Hi Christine,thank you for you provision.may I know after 熄火,多15分鐘, should I just leave there or take it out?God bless!@匿名:Sure, you can. Bread maker is very helpful in making dough.@匿名:Are you asking about which one is better, bamboo steamer or stainless steel steamer?It’s a hard question, all depends on what you need and how you like.Stainless steel steamers can be kept for a longer time, easier to clean. A bamboo steamer can absorb the steam better, without much condensed water dripped on the surface of the food. I got this bamboo steamer for taking pictures, because it’s more appealing to eyes. :)Both bamboo and stainless steel steamers can cook buns and dumplings very well.thanks for the reply!請問搓麪糰後,不用它們發到2倍嗎? 我喜歡你食譜,我有做了湯種椰蓉包和排包,!!大家喜歡,你教了我很多~有…Merry Christmas~~!!^_^@匿名:有,做法中 第4及5步,等候發酵呢。

多謝你喜歡我食譜。

祝聖誕快樂!為何我蒸出來菜肉包每次會塌下,蒸之前包是發酵大大圓圓。

謝謝!@Shirley;麵包受膨脹了,拿出來涼後收縮呢。

“一次過吃不完,放入雪櫃中存放。

如放入冰櫃 freezer中,可以保留一兩個星期。

延伸閱讀…

基礎饅頭麵團(中式包子及饅頭適用) Basic Dough for …

包簡易健康食譜。…

“是蒸前放入freezer 還是蒸熟後後放?自己做饅頭不是可能,一次發酵,搓麵糰分份,發酵卜卜,蒸十幾分鐘告完成,由此而生花捲製法一,但呆板饅頭有層次。

攝錄、攝影:岑卓熙、呂志豪、尹嘉蔚剪接:潘諾兒花捲與饅頭的製法及味道相近,但為卷狀,質感有層次,做法百變,有銀絲花捲、葱油花捲及南瓜花捲,出蒸籠一刻,香噴噴又鬆,加杯豆漿便是一頓早餐。

或者你會發現完成品沒有市售中式包點雪白,這是自家手製包點現象。

以過數次經驗所得,只用中筋麵粉(小麥粉)、酵母及許泡打粉,加增白劑做成蒸包帶黃色,密度,重量。

蒸時候要用冷水,大火將鍋裡水煮沸,改用中小火蒸熟花捲。

花捲()每100克有214千卡,差不多是一碗白飯熱量,但花捲營養成分白米飯多,製作花捲時會用到酵母來發酵麵糰,酵母讓麵食味道變好之餘,提高了包點營養價值,例如蛋白質、碳水化合物及維他命B雜,可提高體力及抗。

1.油及鹽外,其他材料拌勻搓成麵糰,麵糰休息5分鐘。

2.擀麵棍輾平麵糰成方形,塗油、灑鹽。

3.麵糰疊起三層,切開6份,每2份疊起。

胡瓜葱肉包  試煮記錄
Cookpad 線上廚藝教室第04期 中式麵點進階班,發酵麵食在家練。

黑糖饅頭,中式早餐在家鬆做!(麵包機版本)

Related Articles

Back to top button