材料 Ingredients
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做法
| 1. | 準備叉燒餡，將叉燒肉切成 1cm x 1cm x 0.5cm 小塊。 |
| 2. | 將麵團等份成15份，每份揉成圓球後壓扁成圓片。 |
| 3. | 把適量餡放在麵皮中心。將麵皮從邊緣拉向中心捏合，捏不緊沒有關係。將剩餘麵團和餡依樣包好。 |
| 4. | 蒸籠內鋪上濕巾，燙過的菜葉，或不沾黏烘培紙。將叉燒包放進蒸籠加蓋發酵30分鐘。 |
| 5. | 蒸籠蓋用布包好(如用竹籠則免)，用中大火蒸12分鐘即可。 |
PROCEDURE
| 1. | Prepare the Char-Siu Filling. Cut the Char-Siu pork into 1cm x 1cm x 0.5cm pieces. |
| 2. | Divide the dough into 15 equal pieces. Roll each piece to a ball, then press each ball to a round disk. |
| 3. | Place proper amount of the Char-siu filling on the center of a dough disk. Lift the edge of the dough toward the center and pinch together to seal the bun. It is okay not seal the opening tightly. Make more buns with the remaining dough and fillings. |
| 4. | Cover the bottom of the steamer with a wet towel, blanched vegetable leaves, or parchment paper. Place the buns in the steamer. Cover and let it rest for 30 minutes. |
| 5. | Wrap the steamer lid with a cloth (Skip this step if using a bamboo steamer). Steam over medium-high heat for 12 minutes. |
最後更新 (Last Update): 04/24/2014
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