小籠包的英文食譜

Juicy Steamed Pork Buns

Ingredients : 120 ml water
(20 pcs) 250g All-purpose flour

Fillings : 250g Minced pork
1/2 tsp sugar
2 tbsp light soy sauce
2 tbsp Shaoxing wine
A dash of seasame oil & a pinch of pepper

Soup-Jelly : 5g Shredded agar-agar
200 ml clear chicken broth

Ginger & Spring
Onion Juice : 200 ml water
1 stalk of spring onion (sectioned)
1 cm thick ginger (pat)

Method : (1) Pour chicken broth into a stockpot and add in
agar-agar shreds. Cook over low heat until it
boils & melts, filter & pour into a bowl. Chill
it in refrigerator until set.
(2) Put all ingredients for ginger and spring onion
juice into a bowl. Mix with hands until juicy,
then filter.
(3) Put minced pork into another bowl and put in
seasonings & mix well with hands. Gradually stir
in ginger and spring onion juice, stir well with
hands until sticky and no excessive water. Chop
soup jelly, stir it into pork mixture, chill in freezer
until it coagulates.
(4) Pour flour into a large bowl and gradually stir in
water & knead into dough. Place it on table &
continue to knead until smooth. cover it with a
wet cloth or a sheet of cling wrap, leave for 10
mins.
(5) Dough into 3-4 portions and knead each of them
into a long roll & cut it into pieces (around 10g
each). Then roll into pastry sheets and each with
around 6cm in diameter.
(6) Put around 10g filling into each of the pastry
sheets, then wrap it up to form the bun. Steam
for 8-10 mins. Servve.


灌湯小籠包


飽 料 : 120 毫升清水
(20個) 250 克中筋麵粉

餡 料 : 250 克免治豬肉
1/2 茶匙糖
2 湯匙生抽
2 茶匙紹興酒
麻油及胡椒粉各少許

湯 料 : 5 克大菜絲
200 毫升清雞湯

薑蔥水 : 200 毫升清水
1 棵青蔥(切段)
1 厘米厚片老薑(拍鬆)

做 法 : (1) 清雞湯放小鍋內，加入大菜絲以低溫煮至滾
及溶解，用茶隔過濾置碗內，放入雪柜雪至
凝固成上湯凍備用。
(2) 取一大碗，放入薑蔥水材料，以手將各材料
搓碎至淺綠色之汁水，隔渣備用。
(3) 碗中放入豬肉，加調味料，將薑蔥水逐少拌
入，用手拌至起膠至水份被吸收。加入切碎
上湯凍拌勻，雪至凝固。
(4) 麵粉逐少拌入清水搓成粉糰，放上桌面反複
搓揉至光滑，蓋上濕布或保鮮紙，放置約十
分鐘備用。
(5) 粉糰切成 3-4 份，搓成長條，再分成每 10
克一份，用麵棍輾成外薄中間厚的麵皮，每
件直徑約 6 厘米。
(6) 每件麵皮放入約 10 克之餡料，包成小籠包
狀，放入蒸籠內以大火蒸 8-10 分鐘即成。

Juicy Steamed Pork Buns

Ingredients : 120 ml water
(20 pcs) 250g All-purpose flour

Fillings : 250g Minced pork
1/2 tsp sugar
2 tbsp light soy sauce
2 tbsp Shaoxing wine
A dash of seasame oil & a pinch of pepper

Soup-Jelly : 5g Shredded agar-agar
200 ml clear chicken broth

Ginger & Spring
Onion Juice : 200 ml water
1 stalk of spring onion (sectioned)
1 cm thick ginger (pat)

Method : (1) Pour chicken broth into a stockpot and add in
agar-agar shreds. Cook over low heat until it
boils & melts, filter & pour into a bowl. Chill
it in refrigerator until set.
(2) Put all ingredients for ginger and spring onion
juice into a bowl. Mix with hands until juicy,
then filter.
(3) Put minced pork into another bowl and put in
seasonings & mix well with hands. Gradually stir
in ginger and spring onion juice, stir well with
hands until sticky and no excessive water. Chop
soup jelly, stir it into pork mixture, chill in freezer
until it coagulates.
(4) Pour flour into a large bowl and gradually stir in
water & knead into dough. Place it on table &
continue to knead until smooth. cover it with a
wet cloth or a sheet of cling wrap, leave for 10
mins.
(5) Dough into 3-4 portions and knead each of them
into a long roll & cut it into pieces (around 10g
each). Then roll into pastry sheets and each with
around 6cm in diameter.
(6) Put around 10g filling into each of the pastry
sheets, then wrap it up to form the bun. Steam
for 8-10 mins. Servve.

___________________________________________________________________
灌湯小籠包

飽 料 : 120 毫升清水
(20個) 250 克中筋麵粉

餡 料 : 250 克免治豬肉
1/2 茶匙糖
2 湯匙生抽
2 茶匙紹興酒
麻油及胡椒粉各少許

湯 料 : 5 克大菜絲
200 毫升清雞湯

薑蔥水 : 200 毫升清水
1 棵青蔥(切段)
1 厘米厚片老薑(拍鬆)

做 法 : (1) 清雞湯放小鍋內，加入大菜絲以低溫煮至滾
及溶解，用茶隔過濾置碗內，放入雪柜雪至
凝固成上湯凍備用。
(2) 取一大碗，放入薑蔥水材料，以手將各材料
搓碎至淺綠色之汁水，隔渣備用。
(3) 碗中放入豬肉，加調味料，將薑蔥水逐少拌
入，用手拌至起膠至水份被吸收。加入切碎
上湯凍拌勻，雪至凝固。
(4) 麵粉逐少拌入清水搓成粉糰，放上桌面反複
搓揉至光滑，蓋上濕布或保鮮紙，放置約十
分鐘備用。
(5) 粉糰切成 3-4 份，搓成長條，再分成每 10
克一份，用麵棍輾成外薄中間厚的麵皮，每
件直徑約 6 厘米。
(6) 每件麵皮放入約 10 克之餡料，包成小籠包
狀，放入蒸籠內以大火蒸 8-10 分鐘即成。

_______________________________________________________

sorry! only 中文!
做法：
1.◎發麵：
2.麵粉和水的比例為1.8：1，鼎泰豐做一塊麵皮的配方是：中筋麵粉1850克，水是980克、老麵25克和鹼水9克（鹼水是食用鹼塊和水以1：1的濃度煮開放涼）。用傳統老麵來發麵，加上鹼水，會有股特殊的香味。不過，老麵和鹼水的比例，需要相當的經驗才抓得住。把麵糰柔到光滑，醒20分鐘後搓成長條狀，再分成每個約5克的小麵糰，接著用桿麵棍桿成麵皮。

3.◎老麵：
4.酵母粉和麵粉分別以一大匙以及二杯的比例，再加水調成麵糰，留到第二天就是老麵。

1.◎調餡：
2.瘦、肥肉的比例是3：1，及雞汁凍（皮凍）1.2。例如，1斤肥肉、3斤瘦肉、1斤2兩的雞汁凍，混合後充分攪拌，雞汁凍成小碎狀。再於肉餡中加少許蔥、薑末，適量鹽、糖、醬油、麻油（可以個人口味調整）

1.◎雞汁凍：
2.用一隻老母雞、兩支豬腳和十斤水、數片薑片一起熬煮4小時，煮至水約4斤重，把浮在水面上的肉末撇掉，放涼成凍。雞汁凍平常也可以當高湯塊使用。

1.◎包製：
2.把約16克的肉餡放在麵皮，左手大拇指往後壓，右手拿麵皮，一面往上提、一面轉並打摺，最後左手大拇指抽出，麵皮封口成形。

1.◎蒸法：
2.用蒸籠蒸最好，水氣要足，才能讓小籠包飽滿，否則，皮會蒸爛。選擇鍋口與小蒸籠一樣大小的湯鍋，可集中蒸氣，待水滾，蒸籠放上。如無蒸籠，可用電鍋，電鍋內放4杯水，按下開關至水滾，在蒸板上放白紗布或川燙過的高麗菜葉，小籠包置蒸板上蓋上鍋蓋，這兩種方法都蒸六分鐘至六分半鐘左右。

1.◎食用：
2.吃小籠包最搭的醬汁是鎮江醋或米醋加細薑絲。