Posted by: Jonjon | July 20, 2009

Asian – Bun – Milk Emperor Bun 奶皇包 9/10



http://irenechanwai.mysinablog.com/index.php?op=ViewArticle&articleId=568261

Dough = 20% corn flour, baking powder, 2% yeast, 12% sugar, 1% salt, 60% water, oil

Filling = 3% flour, 3% corn flour, 6% custard powder, 43% coconut milk, 22% evaporated milk, 2% egg yolk, 9% sugar, 3% butter

材料 : (約 12 個)
1) 麵粉  200 g  +  栗粉 40g   + 發粉 2 茶匙
2) 即用依士 4g  +  砂糖  24 g + 鹽2g
3) 清水  120 g  +  菜油 1茶匙

做 法 :

1. 將1) 麵粉、粟粉及發粉預先過篩後, 加入2) 及3) 搓勻成軟滑粉糰 (約搓5-8分鐘),然後待發 40分鐘.
2. 把粉糰平均分成12份,包入餡料後收口, 放入蒸籠大火蒸約 8分鐘.

* 如麵糰太乾,可以加入少量水去搓, 因為原食譜太多水, 我改了 *

Conclusion

This was quite good. This was the first time where I made a filling that resembled kinda like a dough. It tasted just like the yum chas. Actually I was expecting something like a rich egg filling. But this wasn’t the type of dessert bread that I was expecting to make. The filling wasn’t sweet. I thought it was going to taste crap. But when the filling was combined with the dough, the dough somehow compensated for the lack of sweetness. The use of coconut milk (I used 50/50 water and coconut cream) really brought the flavor out. The dough did puff out, but not as much as the cha siao bao during steaming. Overall it was quite good.

奶皇餡

材 料    :  (約20粒- 每粒約重19g)

1. 麵粉  15 g /  粟粉 15 g / 吉士粉 30 g
2. 棷漿  200 g /  花奶  100 g
3. 蛋黃  1 隻
4. 砂糖  40 g /  牛油 (溶液)  15 g

465g

製 法 :
1. 先將材料 (1) 拌勻及過篩, 然後將 5-6 湯匙 (2) 慢慢拌入(1)的粉內搓勻.
2. 再將蛋黃1個分開拌入粉漿內 ,將白色粉粒搓勻.
3. 搓勻粉糰後, 再加入砂糖及牛油溶液拌勻.
4. 將餘下的(2)煲滾 , 然後慢慢沖入(3)的粉糰內拌勻.
5. 將粉糰蒸大約20-25分鐘, 蒸完待粉糰放涼一會兒後,再將奶皇餡搓至幼滑.

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