雞肉包

上周末趁著不太累的時候，做了好幾個雞肉包。這是我第二次做包子，當然希望會比上一次更成功。結果出來相當滿意。先看看成果。:bigeyes: 



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:bigeyes: 



這張照片的目的是要告訴大家真好了之后的雞肉包幾乎就和大包一樣大。剛好餡料的味道和大包差不多。:bigeyes: 



總共做了十一個半。我、家翁、家婆歌吃了一個，老公吃了兩個，薰薰吃了半個，其他剩下的五個給了二姐。:bigeyes: 

蒸好的包子在乘涼。。。:bigeyes: 



 好了，分享一下制作過程，先是把腌好的雞肉炒熟:bigeyes: 

  

  

然后就是搓揉面粉。包子比面包還容易，只需要把材料全放進去，搓勻就可以發酵了。:bigeyes: 

等待發酵中的面團:bigeyes: 




發酵好了的面團是兩倍大的哦～:bigeyes: 



  

把發酵好的面團里的空氣按壓出來了之后，分割成小面團，我做的分量是每個小面團60克。醒面5分鐘。然后包入餡料，再醒面15分鐘。:bigeyes: 

這是醒面時拍的，中間小的是剩下的，剛好是半個的分量，做了一個小雞包給薰薰。:bigeyes: 



總共有兩籠:bigeyes: 



蒸個15分鐘就有香噴噴的包子可以吃咯！ :teeth: 

有沒有人想學的:bye:？還是想吃:mw:。。。哈哈:biggrin2: 

以下是制作方法 

Chicken Pau 

Pau skin: 400g Hong Kong flour (Water-Lily flour) 200g water 70g sugar A pinch of salt 10g double action baking powder 7g instant dry yeast 30g shortening 

Filling: - I only use chicken fillet to replace, used about 400g+, still got leftover... 300g deboned chicken thigh meat, diced 5 black mushrooms, diced (I used 3 only) 1 stalk parsley, chopped 5 water-chestnuts, diced (I used 2 only) 

Seasoning: 1 tbsp ginger juice 1 tbsp soya sauce 1 tsp rose wine (optional) 1 tbsp sugar 1 tbsp oyster sauce 1 tbsp sesame oil 2 tsp cornflour a dash of pepper 1 tsp chicken stock granules 

Thickening (combine): 1 tsp cornflour 1 - 2 tbsp water (I used 2 tbsp) Method 1) Put all the dough ingredients into a mixing bowl and knead into a dough. You can add water or flour accordingly depending on whether the dough is too dry or too wet. Mix until you get a smooth dough. 2) Proof the dough for 30 minutes. After 1st proofing, divide dough into smaller individual portion  (I used 60g and the pau is huge). Round up the dough and rest for another 5 minutes. 3) Roll out dough and add in fillings. Wrap dough up. If you want a round round pau without the plead, just place the sealed side down on the paper. Leave it to proof the last time for another 15 minutes. 4) Steam over medium high fire for 15 minutes. 

To make filling: Marinate chicken and black mushrooms with seasoning for half an hour. 

Heat wok with 2 tbsp oil and stir-fry the seasoned ingredients until cooked. Mix in thickening, add in 1 tbsp toasted sesame seeds and mix well. Leave aside to cool. Refrigerate before use.