材料 Ingredient
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做法:
| 1. | 將麵團切成兩半，各擀成30cmx40cm麵皮。 |
| 2. | 將1茶匙鹽均勻撒在一張麵皮上，再用擀麵杖將鹽擀入面皮。再將1大匙麻油均勻刷在麵皮上。 |
| 3. | 將麵皮從短邊緊密地捲起來成為一個捲筒狀。另一張麵皮依照步驟2和3做好。 |
| 4. | 將每捲切成10塊 (共20塊)。取一塊，用竹籤長向中間用力壓下去，翻過來在再從中間壓下，兩邊合攏黏緊即可。將剩餘麵團如法做好。 |
| 5. | 蒸籠內鋪上濕巾，燙過的菜葉，或不沾黏烘培紙。將花捲放進蒸籠加蓋醒15分鐘。 |
| 6. | 蒸籠蓋用布包好(如用竹籠則免)。從冷水蒸起，等聽到水滾聲後轉中火蒸9分鐘。9分鐘過後，將鍋蓋打開一個3公分小縫，再蒸3分鐘。火關掉後，將鍋蓋縫再開大一點。等10分鐘後再將鍋蓋整個掀開。 |
Procedure:
| 1. | Cut the dough in half. Roll each dough into a 12"x16" sheet. |
| 2. | Sprinkle 1 tsp of salt evenly on the each dough sheet. Lightly roll the salt into the dough. Brush 1 tbs of sesame oil evenly over the dough sheet. |
| 3. | Roll each sheet from the short side to form a long roll. |
| 4. | Cut each roll into to 10 equal pieces (20 in total). Take one piece and use a skewer to make an indentation on the middle of the long side of the dough. Turn over and make another indentation in the middle of the dough. Pull the two ends of the dough together and pinch tightly. Repeat this step for the rest of the dough pieces. |
| 5. | Cover the bottom of the steamer with a damp towel, blanched vegetable leaves or parchment paper. Place the buns in the steamer, cover and let them rest for 15 minutes. |
| 6. | Wrap the steamer lid with a cloth (Skip this step if using a bamboo steamer). Steam with cold water in high heat. After the water starts to boil, continue steaming for 9 minutes in medium heat. After 9 minutes, move the lid one inch to let the steam out and continue steaming for 3 minutes. Turn off the heat and shift the lid another inch. Wait for 10 minutes before opening the lid. |
最後更新 (Last Update): 07/18/2013 :)
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