Char Siew Bao 叉烧包

 

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美善品万能机食谱 

Thermomix Recipe

Jane's Char Shao Bao 叉烧包 制作教程影视Video Tutorial

Recipe Inspired by Annie Xavier

Char Shao Ingredients 

400g Skinless pork belly, diced very small piece
40g Shallots

Marination 

4 tbsp Sugar
1 tbsp Light Soy Sauce
1 tbsp Dark Soy
4 tbsp Oyster sauce
1 tbsp Shaoxin Wine
1/2 tbsp Corn Flour
1 tbsp Chicken Stock Powder (Optional, taste of course is better with it.)
1 tsp Sesame oil
60g Water.(Can add up to 200g)

* Best is prepare filling one day before.

Preparation

1) Marinate pork dices at least 4 hours.

2) Place shallots to chop
    mc / 5 sec / speed 6

   Scrape down shallots

3) Add marinated diced pork in TM bowl to cook
    mc / 12 min / 120°C / Reverse / Soft speed

4) Let cool and chill in the fridge overnight

Next day, take out the chilled char shao filling before kneading. The Char Shao filling calls for two portions of bao dough. Therefore adjust your time wisely. 

Thermomix Bao Dough

Ingredients A

135g Water (150g water when I omit oil, it will be a little sticky when handling)
20g Oil
20g Sugar
1 tsp Yeast

Ingredients B 

250g Bao Flour / plain flour
pinch of salt

Ingredients C

500g Water

Preparation:

1) Place A in TM bowl to mix
    mc / 30 sec / 37°C / speed 1

2) Add B to knead
    2 min / Knead 

3) Weigh each dough at 25g, make into a round ball shape. Flatten it with rolling pin to make a disc, , scope in 1 tablespoon of pork filling place in the center of the disc, now pinch and fold the outer skirt to closing the disc. Ok.... best is to see it. Here it is the video of How to pleat and shape the bao

4) Place each char shao bao on a square parchment paper. You don't like it to be stuck on the Varoma tray. Let it prove for 30 minutes.

   Or

Watch the easier way of shaping bao.

叉烧包 教程影视Video Tutorial

Steaming 

.* by this time I will knead another batch of bao dough before steaming the first batch, or you keep charshao filling in freezer till whenever you wish to make fresh char shao bao.

5) Put water in TM bowl. Stack Varoma in position. Steam
    15 min / V / speed 1
 

Pull the skin of the dough to make smooth surface 来平面粉团的皮

 

Seam side up, press and make thin disc 折面向上，然后压平

rough surface 粗面



scope a small tsp of char shao filling place in the center of the disc
在面团饼的中央放入一小汤匙的叉烧馅料

Fold and pinch 折然后捏紧


Repeat the fold and pinch 重复折和捏的动作


Like this 就这个样子

Join all the folds and pinch together.向中间挤进去捏紧。

Let it prove for 30 minutes  发酵30分钟

Double in size, ready to steam. 体型增长大概双倍，可以蒸了

 

Steamed Char Shao Bao 蒸叉烧包

Jane's 叉烧包

叉烧食材

400克  花肉，超小切丁
40g克 小葱头

腌制材料:

4 汤匙 糖
1 汤匙 酱清
1 汤匙 黑酱油
4 汤匙 蚝油
1 汤匙 绍兴酒
1/2 汤匙 蜀粉
1 汤匙 鸡精粉 （随意，加了味道比较好）
1 茶匙 麻油
60克 水 （可加至200克）

* 建议把馅料一天前煮好，冷藏

做法：

1) 腌制馅料至少4个小时

2) 放入小葱头，剁碎
    量杯 / 5 秒 / 速度 6

   挂下葱头碎

3) 加入腌制好的肉丁，烹煮
    量杯 / 12 分钟 / 120°C / 逆转 / 匙速

4) 待凉并冷藏

第二天可以取出待用，这份馅料需要两份馒头的食谱，因为版主是用Thermomix蒸煮，所以分两次揉面团。那么自己拿捏 时机安排所需的时间哦！

美善品万能机馒头食谱

材料 A

135克 水 (我用150克来代替，并取消油的分量)
20克 油
20克 糖
1 茶匙 酵母

材料 B 

250克 包粉 或 普通面粉
少许盐

材料 C

500克 水

做法:

1) 放入材料A，搅拌
    量杯 / 30 秒 / 37°C / 速度 1

2) 加入B， 揉
    2 分钟 / 揉键

3) 秤35克一份，揉成小球状，杆平面团（我用压的）加入一小匙的馅料在中央， 折和捏，重复动作，最后把折扣都挤上捏平。（可以在这里观看本人为你准备的教程影视）

4) 把捏好的叉烧包放在准备好的包纸上，排放在蒸锅里，等待发酵大概30分钟

蒸煮.

* 这个时候我会先揉第二批面团，然后在洗净加入水来蒸煮第一批的叉烧包。但如果您打算收起来在别的时间另做新鲜叉烧包的话，就先冷冻剩下的叉烧馅料。

5) 放入水，塔上蒸锅，蒸煮
    15 分钟 / V / 速度 1