南京葱油包是我恋上烘焙的第一堂课。
我的第一堂课是在 CADWARE SDN.BHD. 由MADAM KHOR 教导。
起初只是感到好奇便和朋友到CADWARE SDN.BHD. 学烘焙。
竟然没想到这就成为了我烘焙路上的第一步。
~~南京葱油包~~食谱
~Nanjing Spring Onion Bun~
Ingredients :
Hong Kong Flour 300g
Instant Yeast 5g
Baking Powder 5g
Sugar 70g
Shortening 3g
Water 120ml
Spring Onion 200g
Salt 5g
MSG 10g
Vegetarian Oil 10g
Minced Garlic 20g
Method :
a) Mix well the dough ingredients,knead till smooth.
b) Roll the dough into equal thickness with rolling pin.Brush with vegetable oil.
c)Sprinkle chopped garlic and spring onion,same salt and MSG on top of the dough.
d)Roll up the dough.
e)Cut the rolled dough into equal small slices,leave for 30 minutes.
f) Steam over high heat for 5 minute.
g)Heat oil in work,deep fry with medium heat till golden brown.
~Nanjing Spring Onion Bun~
Ingredients :
Hong Kong Flour 300g
Instant Yeast 5g
Baking Powder 5g
Sugar 70g
Shortening 3g
Water 120ml
Spring Onion 200g
Salt 5g
MSG 10g
Vegetarian Oil 10g
Minced Garlic 20g
Method :
a) Mix well the dough ingredients,knead till smooth.
b) Roll the dough into equal thickness with rolling pin.Brush with vegetable oil.
c)Sprinkle chopped garlic and spring onion,same salt and MSG on top of the dough.
d)Roll up the dough.
e)Cut the rolled dough into equal small slices,leave for 30 minutes.
f) Steam over high heat for 5 minute.
g)Heat oil in work,deep fry with medium heat till golden brown.
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