香兰咖椰包好好吃。。。
口感QQ的好喜欢呐。。。
我们一家人都好爱。。。
谢谢xing hui的分享。。
那晚做好后,娃儿连扫了两大个。。。
虽然,娃儿的只是馒头而已。。
夫人一共做了十二个~ 75g一个。。
六个馒头。。。
六个包了自制的香兰咖椰酱。。。
( A )
Pao flour 包粉 .......... 130 g
(夫人用Rose Flour)
酵母Instant yeast 酵母.......... 2 1/2 tsp
Warm pandan water 温香兰水 .......... 100 ml
( B )
Pao flour 包粉 .......... 370 g
(夫人用Rose Flour)
Baking powder 发粉.......... 1 tsp
Castor sugar 幼糖.......... 125 g
Canola oil 植物油.......... 5 tsp
Salt 盐.......... 1/4 tsp
Pandan water 剩下的香兰水.......... 190 ml
( don't pour in all the water, adjust with your own according to the flour )
(水量慢慢的的调整,根据面粉的质地)
Methods :
做法:
1. Mix ( A ) instant yeast with pandan warm water, then sift in pao flour and mix well to form a
dough. Set aside for 15 minutes.
1. 把材料(A)的 酵母,加入温香兰水,然后筛入面粉,拌匀成面团。休面15分钟。
2. Add ingredients ( B ) pao flour, sugar, salt, pandan water and canola oil into the mixing bowl
together with the dough from No. ( 1 ), knead the dough until smooth and not sticky to the
hand.
2. 休面的面团,加入材料(B)筛入面粉,糖,盐,香兰水和植物油,揉至面团光滑不粘手。
3. Cover the dough with a damp cloth or cling film, set aside and let it proof for double size.
( about 1 hour)
3. 面团用湿布或保鲜膜盖住,让它发酵。。(约1小时) 。
4. Knock down the air, knead until smooth. Divide the dough to 50 g each, round up and cover with
cling film. Let them rest for 10 minutes.
4. 放气, 揉至面团光滑,每个将面团分割50g,圆滚,再用保鲜膜覆盖。让面团休面10分钟。
5. Flatten the each dough and wrap in the kaya as filling. Put on a grease proof paper.
Let to proof again for another 10 - 15 minutes.
5. 把面团压扁,包入咖椰。10~15分钟再次发酵。
6. Boiled the steamer, put in the pao and steamed over high heat for 10 - 12 minutes.
6. 准备蒸笼,大火蒸10 - 12分钟或至包子熟透即可。
。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。
材料:
6粒鸡蛋
400毫升椰奶
500克糖 (糖量夫人减了好多。。)
5片斑兰叶
做法:
1。 将隔水锅下层的水煮沸,上层加入上述所有材料,慢慢搅拌之全部凝结成糊状为止。
间中每隔5分钟就要搅拌,以免焦底。全程大约费时1小时。
。。。。。。。。。。。。。。。。。。。。。。。