《宣妈妈食谱》之 [蛋黄豆沙蒸包/Steamed red bean buns with salted egg yolk]

我女儿遗传了我对豆沙包的钟爱。每周一定会惦念着吃豆沙包。最近，我们经常到一家点心店吃点心，他们家各种款式的蒸包都很好吃。“妈妈，你要学着做哦！”（汗！^^）之前家里做的豆沙包只是纯豆沙馅的。最近做了这款咸蛋黄豆沙蒸包，口感确实很不错！朋友们经常问我，豆沙馅是自己做的吗？不是。原因：懒！而且做出来的馅不够细滑。其实豆沙馅要细滑，用油量是不可避免的其中一个重点。我这是眼不见为净，哈哈！

Ingredients:

A) for the dough (to make 8 buns)

       pao flour (if can't find pao flour , use all purpose flour) --200g

       包粉或以中筋面粉取代
       milk powder --12g  奶粉

       active dry yeast --2g  酵母

       sugar --15g  白砂糖

       warm milk (approx. 40°c) --115g  温鲜牛奶

        B) for the filling (to make 8 buns)

        red bean paste --140g  豆沙馅

       1~2 salted egg yolks  咸蛋黄1~2粒

    

Add all ingredients (A) into the bread mixer. Knead until the dough looks smooth and non-sticky. Then, put the dough in a bowl, covered with plastic wrap or damp cloth for the first proofing. It should take about an hour for the dough to grow double.

将所有材料(A)加入揉面机，揉至面团光滑且不黏手。然后将面团置于干净的大碗中，用保鲜膜或湿布盖好，进行一次发酵。面团需发到两倍大，大概需时1小时。

Take the dough out and knock the air out for 30 seconds by bashing and squashing it. Divide the dough into eight balls. Cover them with plastic wrap. Rest for 10-15 minutes. This is to stabilize the dough for easier shaping later.

一次发酵完毕，将面团取出排气。再分成8份揉成小面球。用保鲜膜或湿布盖好，醒面10-15分钟。如不醒面，擀面时面皮会收缩。

Divide the red bean paste and egg yolk(s) into 8 portions. Press the egg yolk into each red bean ball.

将豆沙馅分成八份，揉成小球。再将咸蛋黄分成八份。

Seal the egg yolk into the red bean ball.

将蛋黄压入豆沙球中，揉成小球。

Take a dough ball. Use a rolling pin to expand the dough into a flat round layer. Place the red bean ball (with egg yolk inside) in the middle of the dough. Seal up the dough and place the smooth side facing up. 

Meanwhile, heat up the steamer to about 40°c (do not boil the water). Then turn off the gas. It's for the 2nd proofing purpose.

取一个小面团，用擀面杖擀成圆形的面皮。尽量擀至中间厚边缘薄。将豆沙球置于面皮中间，虎口收面皮，光滑的一面向上。

与此同时，将蒸锅温热至40°c左右，熄火。准备做二次发酵。

Put the sealed dough in a cupcake mould. You can go without the mould by simply placing a small piece of oil paper underneath the dough ball.

将做好的包子生坯放入模具中。也可不放入模具，用油纸垫底。

Place all the dough balls in the warm steamer (keep gas turned off), cover the lid. Proof for 30 minutes. The picture shown is after proofing, you can see the doughs have grown much bigger, at least 1.5 times bigger.

将所有生坯放入已温热的蒸锅里(不开火)，盖上锅盖，进行二次发酵30分钟。图片中的生坯已做好二次发酵，发了至少一倍半。

After proofing for 30 minutes, turn on the gas, boil the water and steam for another 12 minutes (medium heat). When done, do not open the lid immediately. Keep the lid closed for 1 more minute. Then, the buns are ready to serve hot or warm.

二次发酵完毕，将水烧开后中火蒸12分钟。蒸好后别马上开盖，焖一分钟。出锅后即可食用。

The bun texture is fluffy and soft. The egg yolk adds an extra flavour to the bun. We love eating red bean paos! 

发酵是制作包子最重要的步骤。包子发得好，包皮会很松软。咸蛋黄也为此款豆沙包锦上添花，味道好极了！