#包子 #白莲蓉包子 #bao #WhiteLotusBao #SteamedBun

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关在家久了开始想念吃点心了今天来试做包子。蒸好的包子肥肥还留明显折子纹路凉了也不塌且有弹性QQ口感很有嚼劲松软拉丝加上里面满满的少甜白莲蓉馅料。热乎乎的好好吃。

After staying at home MCO for awhile, I began to miss Dimsum, I will try to make Pao Steamed buns today. Pao that just steamed, looks fat yet still have obvious folds marks, even after cool down, their structure didn’t collapsed and but with nice QQ elasticity. The texture is very chewy, soft with string pull, plus inside is loaded with less sweet white lotus filling. Steamy and delicious.

好好享受与我分享你作品的照片在我的Facebook Page上哦。
:) Enjoy and share photos of your creation with me on my Facebook Page.

♦食谱
=16颗包子 (面团 50克/份)=
250克 温水 (4045C)
5克 速溶酵母
5克白糖
500克 中筋面粉
50克 白糖
3克 盐
20克 植物油
640克 白莲蓉馅 (3540克/份)
(凉水上锅大火直水沸腾再蒸1015分钟)

♦Recipe
=16pcs Pau (Dough 50g/portion)=
250g Warm Water (4045C)
5g Instant Dry Yeast
5g White Sugar
500g All Purpose Flour
50g White Sugar
3g Salt
20g Vegetable Oil
640g White Lotus Fillings (3540g/portion)
(Tap Water in steamer, High Heat till water boil, Steam another 1015minutes)

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