鸡肉松冷甲包 Chicken Meat Floss Langkap Pau

Ingredient

Method

面团： 1.5 tsp 即溶酵母 155ml 清水 60g 细糖 25g 粟米油 1/2 tsp 盐 300g 中筋面粉 餡料: 适量炼乳 适量鸡肉松 Dough: 1.5tsp instant yeast 155ml water 60g caster sugar 25g veg. oil 1/2 tsp salt 300g AP flour Filling: some condensed milk some chicken meat floss

1. 面团：分别用清水和酵母放入碗搅拌静置5分钟，待用。 2. 将其他材料放入大碗里，倒入酵母溶液，使用dough hook 揉成光滑面团，大约5分钟。 3. 取个碗，涂些植物油在碗里，放入面团，盖上保鲜纸，发酵至双倍大。 4. 面团分成2份，各杆开成长方型，涂上适量的炼乳和鸡肉松， 向上折1/3， 前端再向下折1/3覆盖着之前折上的面团，稍微整形，放在纸上。发酵60分钟。 5. 大火蒸15分钟即可。 1. Dough: Place the dry ingredients in a bowl. Put the water in a cup and sprinkle instant yeast on top. Set aside for 5 minutes, until the yeast begin to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until the dough forms then continue knead for about 5 minutes using dough hook in high speed. Cover with wet towel, ferment for 2 hours. 2. Once the dough has risen, place it on a floured surface and knead lightly.\ 3. Divide the dough into two portion, pick 1 portion and roll it into 10-15mm thick into a rectangle shape. Spread 3/4 of the dough with condensed milk and sprinkle chicken meat floss over the dough. Fold into thirds like business letter and then place it over parchment paper. Repeat for the next portion. 4. Leave to proof for 2nd time about 1 hour. 5. Steam for 15 minutes using food steamer. Lets pau sit inside the steamer for another 5-8 minutes before open the cover.