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煎包 Pan Fried Buns, 软面包子包法

Added on Jan 16, 2023 | Magic Ingredients 小高姐的

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煎包,pan fried buns, 用超软的面团来做煎包简直太合适不过了。超级软的面团做油煎饼就已经很好吃了。煎包在油煎饼的基础上加了味道鲜美的馅料,味道更加提升的一个层次。所有材料都可以前一天准备,然后第二天早上做早点。早上起来,吃上这样一盘新鲜出锅的煎包,非常奢侈!

煎包食谱:
可以做40个小煎包

面团:
中筋面粉:300克
水:225 克(可减15克)
酵母:1/2 小勺
盐: 1/8 小勺
糖:1 小勺
油:1 大勺

馅料:
鸡腿:9个
鸡汤:100克
生抽:1大勺
美极鲜酱油:1 大勺
老抽:1 小勺
香油:1 大勺
白胡椒粉:1/4 小勺
五香粉:1/8 小勺
盐:1/8 小勺
生姜泥:1 小勺
葱:3 根
面粉:1.5 大勺

蘸水:
生抽:1 小勺
醋:1 小勺
香油:1 小勺
辣椒油:1 小勺
水:1 大勺

Pan-fried bun recipe:
For making 40 small pan fried buns

Dough:
All purpose flour: 300 g
Water: 210-225 g
Yeast: 1/2 tsp
Salt: 1/8 tsp
Sugar: 1 tsp
Oil: 1 tbsp

Fillings:
Chicken drumsticks: 9
Chicken broth: 100 g
Regular soy sauce: 1 tbsp
Maggi seasoning: 1 tbsp
Dark soy sauce: 1 tsp
Sesame oil: 1 tbsp
White pepper powder: 1/4 tsp
Five-spice powder: 1/8 tsp
Salt: 1/8 tsp

Dipping sauce:
Regular soy sauce: 1 tsp
Chinese black vinegar: 1 tsp
Sesame oil: 1 tsp
Chili oil: 1 tsp
Water: 1 tbsp

背景音乐:
Nod by Lo Mimieux

煎包, 水煎包, 生煎包, 煎包做法, 包子, 包子包法, 包子做法, 包子馅做法, pan fried buns, chicken buns, bao,

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