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叉烧包（3个）

叉烧包（3个）
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营养成分表

每份 180 克

% 每日参考值基于 2000 千卡饮食

卡路里 420 kcal
21% DV
总脂肪 12.0g
18% DV
单不饱和脂肪5.8g
多不饱和脂肪1.4g
饱和脂肪4.2g
反式脂肪0.1g
总碳水化合物 62.0g
21% DV
膳食纤维2.5g
淀粉47.5g
糖12.0g
蛋白质 15.0g
30% DV
动物蛋白10.0g
植物蛋白5.0g

关于

Three steamed Chinese barbecue pork buns with a soft wheat-flour dough and sweet-savory char siu filling. Moderate calories, high carbohydrates, and modest protein with some sodium from the seasoned pork filling.

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素5.0mcg17%
胆碱32.0mg6%
叶酸78.0mcg20%
烟酸3.8mg24%
泛酸0.7mg14%
维生素B20.2mg14%
维生素B10.3mg27%
维生素A8.0mcg1%
维生素B120.3mcg13%
维生素B60.2mg13%
维生素C0.6mg1%
维生素E0.4mg3%
维生素K2.0mcg2%

矿物质

营养素含量DV%半衰期
钙48.0mg5%
铜120.0mcg13%
铁2.7mg15%
镁28.0mg7%
磷150.0mg21%
钾240.0mg5%
硒24.0mcg44%
钠720.0mg31%
锌1.8mg16%

蒸叉烧包

前言


叉烧包讲究的是对比：云朵般柔软的包子，包裹着油亮、咸甜平衡的猪肉馅。它的成功取决于面团与馅料两方面都处理得当，这样内部组织才能保持柔嫩，中心则湿润而不水。趁热食用时，拿在手里应当轻盈，入口则应完整而满足。

食谱要点


菜品类别：蒸制包点
菜系或来源：粤式
餐次类型：小吃或点心
成品量：3 个包子
每份大小：1 个包子，约 60 g
准备时间：35 分钟
烹饪时间：15 分钟
总时间：1 小时 50 分钟
难度：中级

设备


搅拌碗
小号炖锅
带盖蒸锅
烘焙纸
擀面杖
切面刀
厨房秤

配料



面团


  • 小麦粉 90 g

  • 糖 10 g

  • 酵母 3 g

  • 泡打粉 2 g

  • 猪油 5 g

  • 水 48 g


    • 馅料


  • 叉烧 45 g，切成细丁

  • 生抽 4 g

  • 蚝油 6 g

  • 糖 4 g

  • 玉米淀粉 3 g

  • 水 10 g

  • 芝麻油 1 g


    • 做法



  • 1. 将小麦粉、糖、酵母和泡打粉放入搅拌碗中混合。加入猪油，用手将其搓入干性材料中，直到分布均匀并呈略带沙粒感的状态。


  • 2. 加入水，混合至形成粗糙面团。揉面 8 分钟，直到面团光滑、有弹性且不再粘手。盖好静置 45 分钟，或直到面团体积明显增大，手感轻盈。


  • 3. 面团静置期间，准备馅料。将叉烧、生抽、蚝油、糖、玉米淀粉、水和芝麻油放入小号炖锅中。中火加热 3 至 4 分钟，并持续搅拌，直到混合物变稠成油亮的糊状，能够完整抱合。转移到盘中，完全放凉。


  • 4. 将面团分成 3 等份。每份滚圆成光滑小球，然后压扁并擀成直径约 10 cm 的圆片，保持中间略厚于边缘。


  • 5. 将放凉后的馅料分成 3 等份。每个圆片中央放入一份馅料，然后将面皮向上收拢包住馅料，并捏紧封口。将每个包子收口朝下放置，轻盖静置 10 分钟。


  • 6. 剪 3 张方形烘焙纸，将包子分别放在纸上，彼此留出间距。蒸锅中的水保持充分沸腾，以中大火蒸 12 分钟。全程保持锅盖关闭。蒸好后，包子应当膨起、色泽偏白且富有弹性，表面光滑，没有湿斑。


  • 7. 将蒸锅离火后，保持盖着静置 2 分钟，再将包子取出。这样可防止突然塌陷，并保留柔软的内部组织。


    • 摆盘与食用


    趁热上桌，摆放时彼此留出间距，以保持圆润饱满的顶部形状。外皮应洁白柔嫩，收口隐藏在底部；馅心则应呈现油亮的中心，第一口咬下时能感受到柔和的回弹。

    专业提示


    馅料包入前必须完全冷却，否则会削弱面团。面皮中央要稍厚一些，以防蒸制时开裂。蒸制时要保持稳定沸腾，切勿仅微微小火，否则包子无法充分膨起，口感也不够柔软。
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