Скачать или смотреть 鲜肉鸡包食谱|Chicken Bao Steamed Bun Recipe鸡蛋肉馅,鲜嫩多汁,中型大包|Egg Meat Fillings, Juicy moist fillings,Big Bao

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好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
　
一起来做很受欢迎的点心之一 “鲜肉鸡包 ”，是点心里的中型“大包”，因为跟大包馅料相似。这次采用了鸡肉来自炒馅料，喜欢的朋友也可以混合猪肉来搭配。包子面团采用了反复排气杆压3折法来达到内部组织细腻的包子皮。我折折子的方式还有待加强，反复练习可以折出漂亮圆鼓鼓的包子。新鲜蒸好，各个包子膨胀不少，保持清晰折子，蓬松暄软会回弹。趁温掰开包子，满满肉馅溢出，里面还加了沙葛，蘑菇和鸡蛋，非常香甜，鲜嫩多汁，好吃~

收藏方式：蒸好温吃最佳。冷却后收密封容器，最好1-2天吃完。冷冻收藏可耐更久，冻硬后吃前直接从冰库取出大火蒸20分钟回温再吃。

Let's make one of the most popular dim sum, "Chicken Bao, a.k.a. Chicken Steamed Buns", which is a medium-sized "Big Bao" among dim sum, because the fillings for both are quite similar. This time, chicken is used for self-fried fillings, you can also mix with pork. Bao dough uses the repeated gas releasing roll and 3fold method to achieve bao crust with delicate internal structure. My pleating method still needs to be improved, repeating practice can make beautiful round bao. Freshly steamed, each bao expands a lot, retaining clear pleats, soft fluffy, spring back. Break open bao while warm, chicken filling overflows, sengkuang, mushrooms and eggs are also added inside, sweet freshing, tender and juicy, delicious~

Storage method: Best eaten warm after steamed. After cooling, store in an airtight container chill in normal fridge for 1-2 days. Freeze in freezer for longer lasting period, once frozen rock hard before eating, straight from freezer re-steam on high heat about 20min, eat warm.

♦Ingredients 材料 (6pcs Chicken Bao 鸡包)=
=Chicken Fillings 鸡肉馅 (6pcs, 55g/pc)=
170g Chicken 鸡肉 (120g Chicken Thigh 鸡腿+50g Chicken Breast 鸡胸)
30g Sengkuang/Jicama 沙葛
30g Shitake Mushroom 蘑菇
1g Minced Ginger 姜蓉
1g Salt 盐
0.5g Pepper Powder 胡椒粉
1g Mushroom Seasoning Granules 蘑菇调味粒
20g Caster Sugar 细纱糖
4g Cornstarch 玉米淀粉
8g Thick Dark Soy Sauce 黑酱油
15g Oyster Sauce 蚝油
20g+50g Mushroom Water 蘑菇水
1-2 Eggs 鸡蛋

=Bao Dough 包面团 (6pcs, 63g/pc)=
240g All Purpose Flour 普通中筋面粉
20g Caster Sugar 细纱糖
1g Salt 盐
3g Instant Dry Yeast 速溶酵母
120g Lukewarm Water 略温水 (30-35C)
7g Vegetable Oil 植物油

(Cold Water Pot, High Heat till water boiled, time High Heat Steam for 15min, close heat with lid simmer for 5min) (冷水上锅，上火煮上气水沸腾，计时大火蒸15分钟，关火关盖焖5分钟)

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love

#鲜肉鸡包食谱 #鸡蛋肉馅 #鲜嫩多汁 #中型大包 #鸡包 #肉包
#ChickenBao #ChickenSteamedBuns #Recipe #EggMeatFillings #JuicyMoistFillings #MediumBigBao #MeatBao #MeatBuns