马来西亚口味的【沙葛包】 Mang Kuang Pau的做法
我早饭一般就一杯牛奶加个包子或面包。忙得时候我也买中国超市的包子，很方便。冲冲凉水，盖上微波炉的盖子，微波30秒就好了。
冷冻室里的包子早吃完了，冰箱里还有一只沙葛，趁今天不忙我就做了几个沙葛胡萝卜包子。
my breakfast typically consists of a glass ofmilk or milo with one pau (steamed bun) or bagel or a slice ofbread.
i like pau sold atthe chinese supermarket here,this week i decided i should make some healthier version at home.and here it is!
馅料：
250 克 沙葛
80 克 / 1 根 胡萝卜
4-5 干香菇 （泡发）
1 杯 鸡肉末
2 大勺 葱酥
1 小勺 姜蓉
1/3 小勺 盐
2 小勺 糖
2 大勺 生抽
1/4 小勺 胡椒粉
1/5 小勺 五香粉
面团:（可做十只包子）
290 克 中筋面粉
10 克 亚麻籽粉
165 克 温水
3 大勺/45 克 糖
1 小勺 酵母
1/4 小勺 食盐
1 小勺 橄榄油
1 小勺 泡打粉
filling：
250 g jicama（medium size）
80 g / 1 carrots
4-5 dried mushroom（soaked）
1 cup minced turkey/chicken
2 tbsp friedshallot
1 tsp minced ginger
1/3 tsp salt
2 tsp sugar
2 tbsp soy sauce
1/4 tsp pepper powder
1/5 tsp five spice powder
bundough: （make 10 medium size buns）
290 g all purpose flour
10 g flaxseed powder
165 g warm water
3 tbsp/45 g sugar
1 tsp active dried yeast
1/4 tsp salt
1 tsp olives oil
1 tsp of double acting baking powder
1. 把沙葛去皮，擦丝，胡萝卜去皮擦丝。香菇泡发，切丁。
2.炒包子馅，先把1/3杯的火鸡肉糜和香菇丁加一点油和葱酥和姜蓉炒香。倒入沙葛丝，胡萝卜丝翻炒几分钟后加入胡椒粉、五香粉、盐、糖和酱油调味，最后下麻油几滴再炒几分钟。冷却备用。
1. first peel jicama and carrot and shred boththe vegetable. soaked mushroom and cut into smallpieces.
2. heat up 2 tbsp of oil in a wok, fry mincedturkey and mushroom until fragrant, add shredded jicama and carrot,stir fry for about 3 minutes, season with pepper powder, five spicepowder, salt, sugar and soya sauce. take it out in a big bowl andkeep aside to let cold.
3.开始做包子皮，把所有包子皮里的材料（除了泡打粉外）放到面包机里揉成一个有弹性的面团。进行第一次发酵，成两倍大，大约1个小时。4. 再次启动面包机，均匀地撒入泡打粉，继续揉个大约5-8分钟，必须要揉匀。
5.静置大约5分钟后扣出面团，切成10个小面团，盖上扭干的湿布。把小面团依次擀开，擀成旁边薄中间厚。然后取一个放到手窝里，成一个碗状，填入两大勺的包子馅。
3. now work on the dough, knead together allingredients listed but baking powder to form a dough. the doughshould be firm and elastic and smooth on the surface, let it riseto double its size, takes about 1 hour.
4. take the dough out and evenly sprinkle thebaking powder, knead the dough for another 5-8 minutes. let it restfor 5 minutes.
5. divide the dough into 10 equal parts. coverthe dough with a clean cloth. take one small dough and roll it intoa round disc around 4-5 inches diameter, try to make it thinner atthe edge and thicker in the middle.
6. place the rolled dough in the middle of palmto form a bowl-like shape, fill the dough with fillings using asmall spoon, i used around 2 tbsp of fillings.
7. wrap and pleat the disc to form a bun withflowery shape on top. it is important to proof the buns for 30minutes before steaming. make all the pau accordingly.
6. 把包子依次包好在竹笼里摆好。加盖二次发酵30分钟。把锅里的水煮滚，大火把包子下去蒸15分钟。熄火后先不要揭盖，等5分钟再揭盖。
8. place the pau in a bamboo steamer, bring halfa pot of water to boil, put the steamer on top and steam at highheat for 15 minutes.
9. do not open the lid after it is done, waitfor 5 minutes before you check on your buns. this is the secret tofluffy buns.
欢迎到我的英文博客玩--
http://www.echoskitchen.com/2009/04/mang-kuang-pau-steamed-bun.html