Saturday 22 September 2012

香炒鸡肉面包 Mini Chicken Meat Buns








忙了半天,终于可以自由了。 唉!孩子们将面临年终考试,我这陪读的妈妈也就更忙了。这香炒鸡肉面包的灵感来自Helena's Kitchen.  我的muffin 烘盘不知跑到那儿去了,找了半天不得不放弃了。 临时只好把这塔模给摆上,就做成了这个面包了。






香炒鸡肉面包   Mini Chicken Meat Buns

材料:
Tangzhong dough 汤种法:-

50g bread flour  50克高粉
35ml hot boiling water 35毫升热水

Method 做法:-
1. 把高粉放入里。
    Place flour in a mixing bowl.

2. 加入热水,用汤匙将面粉混合成面团
    Add hot boiling water and mix with wooden spoon to form a rough dough.

3然后,用保鲜纸盖上。放入冰箱里1小时至48小时
    Cover bowl with cling film and leave dough to cool in the fridge for at least 1 
    hour, and up to 48 hours.


Basic sweet bread dough 制作甜面团:



   材料Ingredient:


1  1 quantity of tangzhong dough 1份汤种面团

A  150g bread flour 150克高粉
   50g plain flour 50克普通面粉
   40g sugar40克幼糖
   10g milk powder10克奶粉
   1 tsp instant yeast 1小匙干酵母
   1/4 tsp salt1/4小匙盐
B  80ml cold water80毫升冷水
   1 cold egg 1粒蛋
   30g cold butter, cubed 30克牛油




Method 做法:


1.    混合所有(A)的材料
   Combine Atogether

2.    把汤种面团撕片加入蛋碗里。
    Tear the tangzhong dough into pieces and add to the bowl along with the eggs

3 用搅拌机搅拌,低速度。再慢慢的加入冷水。
    Using a stand electric mixer, mix on low speed, adding cold water gradually.

4 混合直到面团结合一起。
   Mix until dough is well combined and leave the sides of bowl.  

5将牛油面团里,用中速搅拌至光滑
   Add in the cold butter cubes and mix on medium speed until dough is smooth.

6把面团搓成圆团,将面团放在盆中,盖上一块湿布,发酵40分钟至双倍大。
    Shape dough into a ball, leave to proof for 40mins or until doubled    



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To prepare  Mini Chicken Meat Buns

制作香炒鸡肉面包

1 quantity of basic sweet bread dough, 1份甜面团



Fillings 馅料
250g Chicken meat (chopped mince)250鸡肉 切碎
1tsp sesame oil , 1大匙麻油
1tsp chopped onion1切碎

Seasonings 调味:
1tsp light soya sauce,, 1 小匙生抽
1tsp oyster sauce 1小匙蠔油
½ tsp dark soya sauce½ 小匙黑酱油
1 tbsp sugar , 1大匙糖
1 tsp salt 1小匙盐,
¼ tsp sesame oil ¾小匙麻油
3 tbsp water 3大匙清水
1 tbsp corn flour 1大匙粟粉




Method 做法:

1Heat up oil, sauté chopped onion until fragrant. Add in chicken meat and mix  
   well.
  烧热油,爆香碎,加入鸡肉 碎翻炒。
                             
2Pour in seasonings and keep stirring until it thickens.
  倒入调味炒至酱浓。

3Dish up to cool.  Chill in fridge for 1 hour.
   盛起。 放入冰箱1小时。

4Divide sweet bread dough into 35g each Let rest for another 10mins.
  把甜面团分成每份35克,然后休10分钟。


5Flatten the dough and fill it with 35g fillings, wrap into dough. Let it

   proof for 45mins 
  将甜面团擀扁,包上馅料 (我包入35克的馅料)。把包好馅料的面团放在,发酵45
  钟。


7. Egg wash and place in the middle shelve of the oven. Bake at 170c for 12-

  15mins.
  搽上蛋黄,放入中间层预先烘热的烘箱里,烘烤17012-15分钟。


  面团参考这里


 馅料的配方来自: mayck-law.blogspot.com


5 comments:

  1. 这面包从顶部看下去,
    还有点像蛋黄酥呢!咔咔~

    ReplyDelete
    Replies
    1. 我还没做过蛋黄酥呢!今天你做了蛋黄酥,很想吃,我就把它当作是蛋黄酥吃了吧!
      谢谢你的一场到来,同时也留下了你美丽的足迹。。。。

      Delete
  2. 喔,你用这个模来烘,那个底部有折折的花纹更美叻。。。我喜欢。有包鸡肉的面包一定好吃得很。。。我要!

    ReplyDelete
    Replies
    1. 还得谢谢你的分享才有这个面包呢!我查看谁人有过去你那儿,就搭顺风给你2粒吧!

      Delete
  3. This comment has been removed by the author.

    ReplyDelete

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