材料及份量:义燒粒150g、干葱茸50g、蠔油1茶匙、糖2茶匙、蔴油適量、胡椒粉少許、老抽適量。\r
做法:下油落鑊爆香干葱加入义燒粒炒片刻,將其餘調味料加入畧炒,加入適量清水煮滾再打杰茨,剩起待凉後放入雪櫃備用。\r
面糰ㄧ份(可用直接法或湯種法),完成第二次發酵後取出壓平包入义燒饀做型,再進行第三次發酵約30分鐘後掃上蛋液,焗爐已預熱15分鐘,以170°c焗約12-15分鐘。\r
PS:如見包面開始金黃色,應以鍚紙蓋面以免焗燶及變硬。\r
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Ingredients: Shallots (diced) 50g, Char siu (diced) 150g, Oyster sauce 1 tsp, Sugar 2 tsp, small amounts of: Sesame oil, dark soy sauce, white pepper powder, potato starch and water\r
Instructions: Cook the shallots until it is a light gold colour then add the char siu and stir fry until cooked, slowly add water until it has cover most of the shallots and char siu. Bring the water to a boil and add the oyster sauce, sesame oil, sugar, white garlic powder and dark soy sauce in to the wok, Allow the mixture to simmer then add in the potato starch to thicken the water so it becomes the sauce (doing this in low heat will be optimal). After this is done you should allow the mixture to cool and refrigerate it for a couple of hours, (check the link for how to make the bread dough) roll out the dough and place some char siu filling into the dough. Wrap the char siu in the dough and place it on a baking tray, cover the dough again for 15 minutes (you should preheat the oven at this time). You can brush some egg on top of the buns and bake the buns at 170 °C for 12-15 minutes.\r
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For the salted bread dough recipe please view my video here:
做法:下油落鑊爆香干葱加入义燒粒炒片刻,將其餘調味料加入畧炒,加入適量清水煮滾再打杰茨,剩起待凉後放入雪櫃備用。\r
面糰ㄧ份(可用直接法或湯種法),完成第二次發酵後取出壓平包入义燒饀做型,再進行第三次發酵約30分鐘後掃上蛋液,焗爐已預熱15分鐘,以170°c焗約12-15分鐘。\r
PS:如見包面開始金黃色,應以鍚紙蓋面以免焗燶及變硬。\r
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Ingredients: Shallots (diced) 50g, Char siu (diced) 150g, Oyster sauce 1 tsp, Sugar 2 tsp, small amounts of: Sesame oil, dark soy sauce, white pepper powder, potato starch and water\r
Instructions: Cook the shallots until it is a light gold colour then add the char siu and stir fry until cooked, slowly add water until it has cover most of the shallots and char siu. Bring the water to a boil and add the oyster sauce, sesame oil, sugar, white garlic powder and dark soy sauce in to the wok, Allow the mixture to simmer then add in the potato starch to thicken the water so it becomes the sauce (doing this in low heat will be optimal). After this is done you should allow the mixture to cool and refrigerate it for a couple of hours, (check the link for how to make the bread dough) roll out the dough and place some char siu filling into the dough. Wrap the char siu in the dough and place it on a baking tray, cover the dough again for 15 minutes (you should preheat the oven at this time). You can brush some egg on top of the buns and bake the buns at 170 °C for 12-15 minutes.\r
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For the salted bread dough recipe please view my video here:
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