猪肉餐包 Pork bun ^_^

在网上搜寻了Kathrine Kwa老师的烧包食谱，以及Vinnie Fong老师的Kopitiam Sweet Bun食谱。昨天晚上弄了隔夜中种，今早就赶紧来做面包吧。 ^_^
I get the bun recipe from Vinnie Fong and the filling recipe from Kathrine Kwa. The recipe make a nice bun ^_^

内陷：
猪肉碎 200g（切碎）、大葱1粒（切碎）、青豆30g

调味料：盐1荼匙、白糖2汤匙、蚝油1汤匙、生抽1茶匙、老抽1荼匙、麻油1茶匙、五香粉少许

芡汁：粟米粉半汤匙加1汤匙水

做法：热3汤匙油，炒香大葱，加入肉碎炒一会，再加入调味料炒至稍干。加入青豆及打芡，取出待冷。

Pork filling:

200g minced pork, 1 pcs onion, 30g green pea

Seasoning：

1 tsp salt, 2 tbsp sugar, 1 tbsp oyster sauce, 2 tsp soy sauce, 1 tsp sesame oil, little bit five spice powder.

Gravy: 

1/2 tbsp corn flour mix with 1 tbsp water

 

Method:

Heat 3 tbsp oil and fried onion. Add in minced pork and fried a while. Add in seasoning and cook till a little bit dry. Add in green pea and gravy. Set aside to cool.

海绵：
高筋面粉 214g
冷水 128g
酵母 2g

面团：
高筋面粉 92g
牛奶 12g
蛋 30g
酵母 7g
盐 5g
糖 61g
奶粉 12g
牛油 45g

做法：
1.海绵: 将材料拌匀，用第一高速搅拌至面团。发酵约4至5小时或放在冰箱冷藏12-16小时（隔夜就可以）。
2. 面团: 将干的材料及液体和海绵混合用第二高速搅拌至面团。
3. 然后加入牛油继续搅拌面团直有弹性不易破裂的薄膜，接近透明状。
4. 面团置放一旁（10分钟），分开割60g滚圆，包上陷料然后放在抹上油的烤盘, 第二轮发酵60分钟个或两倍大。
5. 放入预热烤箱以160度烘烤12分钟即可。

Ingredients (for 10pcs)

Sponge：
Bread Flour 214g
Cold Water 128g
Instant Yeast 2g

Dough：
Bread Flour 92g
Milk 12g
Egg 30g
Instant Yeast 7g
Salt 5g
Sugar 61g
Milk Powder 12g
Butter 45g

Method：
1.Mix the first flour,yeast and water for 3 mins on 1st speed.
2.Ferment at least 4-5 hours or keep in fridge 12-16 hours (overnight).
3.Mix the sponge, dry ingredient & liquid mix on 2nd speed until like a dough.
4.Then add in butter continue mix until the dough is fully developed. Divide into 60g each. Wrap the filling inside. Then put on baking tray.
5.Proof for 1 hour or until double size. Bake until golden brown 160c for 12 mins.