麵種材料 Dough Starter Ingredients
|  |
| 低筋麵粉 Cake flour | 2 | 杯 cup (225g) |
| 水 Water | 4 | 大匙 Tbs (60g) |
| 糖粉 Confectionary Sugar | 1 | 杯 cup (125g) |
| 發粉 Baking powder | 2 | 小匙 tsp |
| 豬油 Lard | 4-1/2 | 大匙 Tbs (60g) |
食譜來源 (Recipe Source)：周老師的美食教室 美味茶點-叉燒包
註:豬油可由白油替代。
Note:The lard can be substituted with shortening.
做法:
| 1. | 將麵種材料揉成沒有粉粒的麵團。加蓋放在室溫發酵16個小時 ，如果天氣過熱，發酵數小時後就要放進冰箱。 |
| 2. | 攪拌機裝上勾狀腳。低筋麵粉，糖粉和發粉篩過放進攪拌缸。再加入麵種和豬油，用速度5邊打邊加水(一次一大匙)直到麵團變成光滑，約8分鐘。 (註：我用Kitchenaid 攪拌機)。 |
Procedure:
| 1. | Combine the Dough Starter Ingredients and knead until the dough is smooth. Cover and let it proof in room temperature for 16 hours. If the weather is hot, store the dough in the fridge after proofing several hours. |
| 2. | Attach a knead hood to the mixer. Sift the cake flour, confectionary sugar and baking powder into the mixing bowl. Add the dough starter and lard. With the mixer running in speed 4, add the water one table spoon a time. Knead until the dough is smooth, approx. 8 minutes. (Note: I use Kitchenaid mixer) |
最後更新 (Last Update): 04/24/2014
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