菜包

菜包 By Lynn's WOnderland 

好好吃的菜包! 松松软软的包皮加上美味的馅料! 一级棒的配搭  感恩网友分享的食谱  一蒸好19粒包, 30分钟后剩下5粒

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材料
500克 香港粉 (过筛)
1 茶匙 盐
1/2 汤匙 酵母
80克 糖
260毫升 水
3.5 汤匙 白油
1/2 汤匙 双倍发粉

步骤
1。 把水倒入面包机, 糖和盐放在对角。 倒入香港粉和双倍发粉。 挖一个洞, 倒入酵母。用东菱面包机8号搓合面团10分钟。大概3分钟后才加入白油。
2。 从新选择8号在搓合面团30分钟, 之后把面团放在面包机里发酵30分钟。
3。 把面团分成小粒60克, 醒面10分钟后杆平包入2汤匙馅料。包收口然后放在烘焙纸上面, 放入锅里发酵30分钟。
4。 水滚后, 把包放入锅里大火蒸12分钟。先把锅盖快速掀起才熄火。
烘焙愉快 

馅料:
1大粒 沙葛 (切丝)
1/2 包 四季豆 (切丁)
3 朵黑木耳 (浸泡在水里然后切丝)
5 朵鲜香菇 (切丁)
2 汤匙 素香菇酱
3 汤匙 蒜蓉 
1粒 大葱 (剁碎)
1 束青葱 (切丁)
1 条红萝卜 (切丁)
2 茶匙 鱼露
少许 胡椒粉
2茶匙 盐
1 汤匙酱清
4 粒水煮蛋 (切成6片)

1。 一般炒菜方式。

Chinese Steam Cai Pau 
Ingredient: 
500g Hong kong flour (sifted)
1 tsp salt
1/2 tbsp instant yeast
80 g sugar
260ml water
3.5 tbsp shortening
1/2 tbsp double Action baking powder

Method:
1. Pour in water to bread maker pot add in sugar and salt at diff corner. Pour in flour & Double Action Baking Powder. Dig a hole on top to place yeast. Choose donlim bread maker function 8 to knead for abt 10 mins. Shortening to add in after dough formed. 
2. Paused n hold to cancel off function 8 and re-select function 8 to knead dough for 30mins.
3. Let dough rest in bm for abt 30mins for forst proofing then divide dough into 60g each. Shape round and for another 10min. 
4. Flatten the small round dough and Put in 2 tbsp vegetable filling and 1 piece of egg. Wrap and put on baking paper to proof in steam wok for 35 mins. Steam the pao over boiling water at high heat for 12min. 

* spray some water on top of buns before steam. After done pls remove lid before turned off heat at fastest speed. 

Cai Pau Filling:
1 big turnips (shredded) 
1/2 pkt Frence bean (diced)
3 dried black fungus (soaked and shredded)
5 fresh shiitaki mushroom (diced)
2 tbsp vegan mushroom sauce
6 Garlic (chopped)
1 onion (chopped)
1 stalk Spring onion (diced)
1 carrot (shredded)
2 tsp fish sauce 
Some pepper powder
2 tsp salt 
1 tbsp soya sauce
4 hard boiled eggs cut into 6 pcs each

Normal fry vegetable steps. 

Original Recipe adapted from the founder of Baking's Corner Fiona lau 
http://bakingscorner.blogspot.com/2015/03/cai-pau-by-fiona-lau.html?m=0