詳細教學包子的捏法～提褶包 冷水？還是熱水蒸包子最合適？Chinese pork Bun (Baozi)/鮮肉包子/ルー・バオジ/루 바 오지

包子麵糰要揉到位，皮要三擀三折這樣子的包子饅頭才會漂亮,今天也會討論到包子到底是要冷水還是熱水蒸比較好.喜歡吃包子的朋友千萬不要錯過喔！
Dough kneading and the repeated folding and rolling is the key to successful baozi. We will also talk about which way is better for steaming baozi: to start with cold water vs hot water. Don’t miss this video if you love baozi.

請訂閱我的頻道Subscribe to my channel:    / 維臨阿姨weilinbakes  

https://instagram.com/weilinbakes?igs...

https://www.facebook.com/profile.php?...

包子麵糰：
中筋麵粉 350公克
快速酵母粉 1小匙
水 185-190公克
糖 10公克
油 10公克
泡打粉 ½小匙

Baozi Dough:
Plain flour 350g
Instant yeast 1 tsp
Water 185-190g
Sugar 10g
Oil 10g
Baking powder 1/2 tsp

豬肉餡：
豬絞肉400公克
鹽1/2 小匙
蠔油一湯匙
老抽一湯匙
黑胡椒1/2湯匙
水兩湯匙
麻油一湯匙
薑泥 一小匙
½小匙白胡椒
30公克蔥花
Pork fillings:
400 g pork mince
Salt 1/2 tsp
Oyster sauce 1 TBSP
Dark Soy sauce 1 TBSP
Black pepper 1 /2TBSP
Water 2 TBSP
Sesame oil 1 TBSP
Minced ginger 1 tsp
White pepper 1/2 tsp
Spring onion 30g

#包子包法#PorkBaozi#提褶包