阿基師-健康果香烤肉醬

阿基師原影片 醬料心得-簡易自製健康烤肉醬

食材 Ingredients

  1. 橄欖油 olive oil   1 t
  2. 麵粉 flour  2 t
  3. 柚子皮/檸檬皮  Pomelo skin / Lemon skin
  4. 蘋果 apple 3t
  5. 番茄  tomato 3t
  6. 薑 ginger
  7. 九層塔 Thai basil  1t
  8. 麻油 sesame oil
  9. 醬油 soy sauce 3t
  10. 果糖/蜂蜜  fruit sugar/honey 3t
  11. 辣椒粉

做法 Method

  1. 熱鍋,加一大匙橄欖油,接著加兩大匙麵粉,或著油炒一下。阿基師建議用打蛋器攪拌省時又均勻。
  2. 炒到有香氣跑出來,以水與麵粉9:1比例,加18大匙的水
  3. 用打蛋器攪,水像是麵糊一下攪拌,讓整個麵粉糊變稠,旁邊起泡就可以關火。
  4. 麵粉糊倒進果汁機,加蘋果丁3大匙、番茄丁3大匙、九層塔葉子1大匙、柚子/檸檬皮1小匙、炒香的白芝麻1大匙、薑2片、醬油3大匙、果糖/蜂蜜3大匙(如果喜歡辣,可以加辣椒粉)。
  5. 打到顆粒狀沒有,就可以了

 

我的藍莓派

前兩天去家裡旁邊的森林小徑散步,深深受到滿山滿谷滿農田中藍莓、紅醋栗、黑醋栗等野莓/莓果的感動,所以跟朋友相約出外採集,一個小時後心滿意足採了一小桶回家。

因為莓子不能天長地久的放,連在冰箱也不行(如果是冷凍庫就可以放到一年兩年,但我比較希望可以吃新鮮的),所以上網用芬蘭文’mustikkapiirakka’ 查,畢竟芬蘭人每年都採藍莓,日積月累的經驗累積,應該他們的藍莓派食譜比較靠譜。昨天試做,真的非常好吃,推薦給大家。

這份藍莓派食譜是來自芬蘭料理網kotikokki。

食材

一、派皮:

  • 150g 奶油
  • 1.5 dl 糖
  • 1 顆蛋
  • 3 dl 麵粉
  • 1 tl 香草糖
  • 1 tl baking powder
  • 400g 藍莓與紅醋栗(食譜上只用藍莓,但是因為我還有一點紅醋栗,所以一起加進去)

二、甜甜脆脆的crust

  • 100g 奶油
  • 1 dl  糖
  • 2 dl 麵粉

作法

  1. 先做派皮。把軟軟的奶油(把它放室溫或是用微波爐)跟糖混合均勻。加入除了莓子以外的材料,把派皮麵團揉合均勻。
  2. 把派皮麵團放在大的派盤盤底(我的派盤直徑約26公分),慢慢壓、慢慢鋪,記得鋪不只是底部而已,而是要讓派皮的麵團也cover到派盤的周邊,高度約1-1.5公分 (參考下圖)。
  3. 把洗過的藍莓跟紅醋栗瀝乾,倒入派皮的鋪好的派盤上,均勻鋪好。
  4. 這時候做甜甜脆脆的crust,就把麵粉跟糖倒入融化的奶油,攪一攪,鋪在藍莓跟紅醋栗上面。
  5. 烤箱預熱200度,烤約30分鐘。
  6. 出爐之後可以直接吃,或是配香草冰淇淋、香草奶霜(請見上面的圖)等。

阿基師家常菜 – 蕃茄蛋炒飯

每次肚子餓了,想直覺反應想吃蕃茄蛋炒飯。上次看美食鳳味炒蕃茄蛋炒飯,驚覺超好吃,所以這次特別寫下來讓下次可以參考。我認為煎蛋皮放置在炒飯上面有點遮掩了炒飯的美味,所以就直接做炒飯,沒有step by step從頭到尾跟阿基師的食譜。

這份食譜是參考美食鳳味帶有湯汁的蕃茄蛋炒飯食譜

食材:

  • 蛋兩顆
  • 蕃茄一顆
  • 隔夜的白飯一碗(把飯切一切要不然結塊)
  • 洋蔥半顆 (或是蔥花)
  • 番茄醬三大匙
  • 香油
  • (薑末一匙)

作法:

  1. 番茄蒂頭切掉、橫切成片不斷刀、在切直刀不斷刀,然後切小丁
  2. 兩顆雞蛋打勻備用
  3. 熱鍋,倒入1大匙沙拉油,下番茄炒香
  4. 等到香味差不多出來,下2匙蕃茄醬,稍微拌炒
  5. 關小火,下蛋液,拌一拌用鍋子的餘熱讓他有滑蛋的感覺,把番茄滑蛋暫時放在碗裡
  6. 下鄉由、下洋蔥
  7. 加入白飯拌炒,放一點鹽巴,加入蕃茄蛋炒勻、加一點黑胡椒趁熱吃啦~

自製蕃茄蛋炒飯

自製烤肉醬 Homemade BBQ sauce

誰不喜歡烤肉?夏天到了,又是沸沸揚揚的烤肉季節,沒有比自己製作的烤肉醬還要更值得的投資了!今天自己做了兩款烤肉醬,預備明天烤肉用,可以當醃東西的醬,也可以當烤肉時後的刷醬。食譜寫下來以後存參。

Homemade BBQ sauce: Taiwan style (up) and Korean style (down)

 

  1. Korean BBQ sauce 韓式烤肉醬

(source: 參考小小米桶的韓式烤肉醬,see Orange’s Organgery

Homemade Korean BBQ sauce

 

材料A (煮汁):製作完成的烤肉醬約400ml

  • 醬油 100ml
  • 味醂 3 大匙 (若無味醂,可用1又1/2大匙糖 + 1又1/2大匙米酒 替代)
  • 糖 3大匙
  • 清水 100ml
  • 玉米粉 1大匙
  • 黑胡椒粉 少許
  • 月桂葉 1片

材料B (果泥):

  • 大蒜 2瓣
  • 薑 少許(切末約1/2小匙)
  • 洋蔥 中小型1/4個
  • 梨 1/4個
  • 奇異果 1/4個 (或蘋果,或直接省略)

材料C :

  • 麻油 1大匙
  • 白芝麻 1大匙

做法:

  1. 把材料A(煮汁)均勻煮滾之後,放涼備用
  2. 把材料C的白芝麻放入鍋中,以小火乾炒至金黃酥香,放涼備用

–以下用芬蘭文練習寫這個韓式烤肉醬食譜–

Korealainen grillaus kastike 

Valmistusaika alle 30 min. Saat 4 dl grillaus kastikettä seuramalla ohjeella.

Raake-aineet :

  • A: Perus-kastike
    1. soijakastikettä 100 ml
    2. mirin 3 rkl (jos sinulla ei ole mirinia, voit käytää 1.5 rkl sokeria + 1.5 riisi viiniä)
    3. sokeria 3 rkl
    4. vettä 100 ml
    5. Maissitärkkelys 1 rkl (jos ei ole maissitärkkelys, voit käytää perunajauho)
    6. mustapippuri 1 tl
    7. Laakerinlehti 1
  • B: Sose
    • valkosipuli 2 kynsiä
    • inkivääri 0.5 tl
    • sipuli 1/4
    • päärynä 1/4
    • (valinnainen) kiwi 1/4 tai omena 1/4
  • C: mauste
    • seesami öily 1 rkl
    • valkoisia seesamia 1 rkl
    • (valinnainen) korealaisen Gochujang-chilitahna / chilisose / chilikastike
      1 rkl

Ohjeet

  1. Sekoita kaikki A ainekset kattilaan ja anna pulpahtaa 3-4 kertaa. Nosta liedeltä jäähtymään.
  2. Laita kaikki B ainekset sekoitimeen ja lisää kattilaan.
  3. Jos pidät tulisesta ruoasta, lisää Gochujang-chilitahna kattilaan.
  4. Laita valkoisia seesamia paistamaan ilman öilyä. Kun ne ovat keltaisia ja tuoksu seesamelta, nosta liedeltä jäähtymään.
  5.  Kun seesamia ovat jäähtyneet, lisää kattilaan.

 

2. Taiwanese BBQ sauce 台式烤肉醬

(參考M Living吃過都說好的百搭烤肉醬

  • 醬油 8大匙
  • 醬油膏 4大匙
  • 蠔油 2大匙
  • 番茄醬 1大匙
  • 米酒 2大匙
  • 白胡椒粉
  • 砂糖 3小匙
  • 五香粉
  • 烹大師
  • 雞粉
  • 寧記辣椒醬
  • 蒜四瓣打成泥
  • 薑泥約2小匙
  • 青蔥四條切末
  • 麻油
  • 炒香的白芝麻

 

Ultimate Handmade Dumplings

It was snowing hard those days. Sofia spent 7 hours making her own dumplings from scratch the other day. She was generous enough to give me a couple of her dumplings. It was absolutely wonderful to eat the dumplings because they reminded me of home. However, it was also dangerous because it made my heart so filled with passion to make my own dumplings. Just one day after I had Sofia’s dumpling, I recklessly decided to make my own dumplings without a second glance at the clock.

Obviously you need to have dumpling dough to make dumplings. There are two ways to do it. If handmade dumpling dough seems too daunting for you, just buy the ready-made frozen dumpling wrappers from Asian shops. For example, Hakaniemi’s Aasialainen Kauppa Oy at Kolmas Linja 3 or DFH Asian market. If you are up to the challenge of making your own dough, go for it! Nothing tastes better than your handmade dough 😀

For the dumpling dough:

  • flour 450g
  • Hot water 150g
  • Cold water 135g
  • a pinch of salt

Mix the flour and salt in a bowl. Add hot water slowly and mix the flour at the same time. Don’t use your hand because it might be too hot. Use some kind of utensil instead, e.g. chopsticks or fork. Kneading dough for 7-8 minutes. Let it proof for 1 hour.

There are two ways to make the dumpling warps. You can find how to make it from here or here. I made around 50-60 wraps with 450g of flour.

For the filling:

  • minced meat 500g
  • cabbage 250g
  • 1 small onion, peeled
  • 2 cloves of garlic
  • 2-3 slices of ginger

Use a mixer to chop cabbage, onion, garlic and ginger in small pieces. Alternatively you can of course chop manually manually if that helps you to reach a moment of zen.

Add the following seasoning to the filling:

  • soy sauce 3 table spoons
  • sesame oil 3 table spoons
  • rice wine 2 table spoons
  • salt 1/2 tea spoon
  • white pepper 1/4 tea spoon
  • 50cc of broth or chicken / beef / veggie stock or ほんだし®/烹大師®

IMG_0934

Here are easy steps:

  1. Sprinkle some flour on the table. Place the dough on the table. Make the dough into wraps. (check the above mention links for instructions)
  2. Take a wrap, place a spoonful of filling in the middle. Squeeze tight on the rim so you can’t see the filling anymore.
  3. Prepare a big plate and sprinkle flour in the plate. Place the ready dumplings on the plate.
  4. Normally I move dumplings individually on an unopened plastic bag and put it in the freezer for 15-30 minutes. So I can store them easily in bags and take out them whenever I want!
  5. Alternatively you can of course boil them or make them into pot-stickers! Normally I let the fresh dumplings boiled two times and they are usually ready. If you are boiling the frozen ones, let them boil three times (i.e. boil-add cold water-boil-add cold water-boil) should be enough.

芬蘭國寶香腸 獨家料理食譜 HK sininen sausage recipe

ㄉㄟˇ木好友介紹了如何料理這國寶香腸

ㄉㄟˇ木好友介紹了如何料理這國寶香腸

昨天晚上ㄉㄟˇ木從國小以來都一直維持聯絡的好朋友來院子裡面烤肉,其中一個以前當重金屬樂團主唱的好朋友熱心介紹怎麼料理這個芬蘭國寶香腸。芬蘭的香腸是出了名的「沒有肉的香腸」(專業的德國跟荷蘭朋友很無力的抱怨,至今我還是歷歷在目!),套仙劍奇俠傳酒劍仙對李逍遙「桂花酒」直言說是「参了水的酒」,所以這個香腸又可以說是「参了太多麵粉的香腸」啊。

步驟如下:

  1. 去隨便一家芬蘭的超市買一包這個HK香腸。
  2. 拿一根,去腸衣。(因為腸衣太有嚼勁了。)
  3. 拿張烤箱用的鋁箔紙,把香腸放在上面,直的劃一刀,
  4. 把香腸裡面裡面先均勻塞進切碎的大蒜,然後上面加上厚厚一層起士。
  5. 再把切成細細小小塊的洋蔥塞到香腸的兩側(要夠小,要不然會不容易熟。如果想加紅蘿蔔也可以,只是要更小,因為更不容易熟)
  6. 小心翼翼的用鋁箔把香腸像是包裹一樣包起來。可以的話包兩層,以防萬一。
  7. 去桑拿之前,把包的像是包裹的香腸放到燙燙的石頭上,在享受桑拿當中記得要翻翻面。(如果沒有遇到洗桑拿,可以用家裡的烤箱)
  8. 在悠哉洗完桑拿、沖完澡之後,就可以打開包裹,享用好吃的齁扣香腸。

A very Finnish Finn told me how to deal with sininen sausage last night. I am writing it down so to ensure I remember how to make it when I have time 🙂

  1. Buy HK Sininen sausage from any Finnish super market.
  2. Take one of the sausage and get rid of the casing skins. (Cuz it’s too chewy and … ‘plastic’)
  3. Take a piece of aluminium foil and put your sausage on it. Cut the sausage horizontally so you have space to put things in it.
  4. Cut garlic, cheese and onions into small pieces. Stuff garlic and cheese in the sausage.
  5. Place onions on both sides of the sausage.
  6. Wrap the sausage as if it’s a package 😛 Use double layers if possible just in case it leaks out.
  7. Just before you go to sauna, place the package-like sausage on the stones. Remember to turn the sausage every now and then when you are having sauna. (If you don’t happen to have sauna that day, just put it in the oven)
  8. After you casually finish sauna and shower, take the sausage out and enjoy the delicious Finnish delicacy!

I will post picture once I’ve actually tried it!

照燒漢堡肉 Teriyaki hamburger steak

我真的好喜歡用絞肉下菜!真的是超好吃的又有豐富的口感!而且啊~自己做了漢堡肉之後啊,就再也不想去吃外面漢堡店賣的漢堡了…感謝小米桶提供的照燒漢堡肉食譜!

I love to use minced meat in my food. It’s amazing 🙂 Be prepare! You might not be able to tolerate hamburgers from MacDonald or Hesburger after making your own burger!!

(1) 照燒醬 Teriyaki sauce (成品 you are able to make 500 ml of Teriyaki sauce)

  • 醬油 soy sauce 240 ml
  • 味霖 mirin 120 ml
  • 米酒 rice wine 120 ml
  • 砂糖 sugar 5 table spoons

Put everything in the pot, once it boils, decrease the heat to cook it for 10 minutes.

(2) 漢堡肉材料 Ingredients for the hamburger steak

  • 牛絞肉 beef minced meat 400g (也可以一半的絞肉用豆腐取代喔~You can use tofu as substitute for half amount of the minced meat! Healthier :P)
  • 洋蔥 onions 115g
  • 乾海帶芽 dry wakame seaweed 6g
  • 麵包粉 breadcrumbs 6 table spoons
  • 雞蛋 egg x1
  • 照燒醬 Teriyaki sauce 12 table spoons (3 table spoons per steak)
  • 牛奶 milk 2 table spoons
  • 荳蔻粉 nutmeg 1 tea spoon
  • 胡椒粉 pepper 1 tea spoon
  • 鹽巴 1/2 tea spoon

(3) 漢堡肉作法 Recipe of hamburger steak (我用這些材料做了四片漢堡肉 I made four steaks in the end)

  1. 把海帶芽泡軟之後擠乾,切碎,放在一邊備用 After you pour hot water to soften the wakeme, make sure it is soft enough (normally 5 minutes is enough). Squeeze the water out from wakame, cut it into small pieces.

    絞肉當然用Lidl的最便宜啦!洋蔥我用了兩個小的,乾海帶芽先倒出來量好再去泡水。I used minced meat from lidl-- incredible affordable compared to Finnish shops! I measured the wakame seaweed before putting hot water on it.

    絞肉當然用Lidl的最便宜啦!洋蔥我用了兩個小的,乾海帶芽先倒出來量好再去泡水。I used minced meat from lidl– incredible affordable compared to Finnish shops! I measured the wakame seaweed before putting hot water on it.

  2. 洋蔥切碎之後,熱鍋炒到透明有香氣,盛起來放在盤子裡面放涼,備用 Cut onions into small pieces, fried it on the pan until you can smell its fragrance. Take it out on a plate so it cools down relatively fast.
  3. 把豬絞肉、海帶芽、剛剛炒好的洋蔥丁、麵包粉、雞蛋、牛奶、荳蔻粉、胡椒粉以及鹽巴,放到盆子裡面,攪拌均勻之後分成四份,把肉餅整整型(參考Carol做甜醋肉餅的方法)Mix minced meat, wakame in small pieces, the fried onions pieces, bread crumbs, egg, milk, nutmeg, pepper and salt. Divide them into four meat balls and make them into steak (see here to learn how to make steak stick together).
  4. 熱鍋,放一點橄欖油,我用4號火,用這樣子的中小火把漢堡肉煎熟之後加入照燒醬,基本上一面一湯匙的量。再加了兩面之後,我又額外加了一些照燒醬去煨我的漢堡肉,保持濕潤、又有濃稠的感覺。Heat up a pan, add some olive oil. Don’t make the pan too hot (I use 4). Cook the steak until almost ready and add the teriyaki sauce on the surface of the steaks. In principle, I add one spoon per side. And after teriyaki sauce have been added to both sides of the steak, I put a bit more teriyaki sauce on the pan to make the steak moist and the sauce thicker.

    超喜歡把起司放在吐司上面再去稍微烤一下~稍微融化的口感加上漢堡肉真是極品I love the steak with melted cheese on toast. It's amazing!

    超喜歡把起司放在吐司上面再去稍微烤一下~稍微融化的口感加上漢堡肉真是極品I love the steak with melted cheese on toast. It’s amazing!

黑醋栗汁燉紅洋蔥 Red Onion Jam

寫這種名字就想到菜名常常是硬是要把幾乎全部材料都鉅細彌遺列出來的法國菜,比如說「羅勒風味海瓜子蛤蜊義大利寬麵」。網友寫到台北101這家餐廳的菜單常常寫的落落長,比如「洋百合松露野蕈濃湯」、「櫻桃鴨無花果溫熱沙拉」、「薩丁尼亞羊乳酪風乾火腿貓耳麵」。他從而發揮了很多中菜西化的名字,挺有意思,比如陽春麵搖身一變變成「中式燉肉末佐青蔥蔬菜細麵」(更多見)。

不過,我今天介紹的料理,其實就是很簡單的兩個材料:黑醋栗汁加上紅洋蔥,但是名字配在一起感覺上就變的很高貴,哈,真是莫名其妙。

這道菜是我去年聖誕節前夕,跟研究中心的同事參加聚會的時候意外發現的。這道是跟燉牛肉(有點像滷牛肉)切片搭配,味道真是絕妙無比!超級推薦!

黑醋栗燉紅洋蔥是這照片中間偏上紫色的那個。

黑醋栗汁燉紅洋蔥是這照片中間偏上紫色的那個。

黑醋栗汁燉紅洋蔥 Red onion jam

以下材料大概可以做1/2 公升 With the following ingredients you’ll make half a litre of red onion jam.

材料 Ingredients

  • 紅洋蔥 red onion 500g
  • 大蒜 garlic 2 cloves
  • 油 oil 2 table spoons
  • 黑醋栗果汁 black current juice 5 dl
  • 砂糖 sugar 1/2 – 1 dl
  • 紅酒醋 red wine vinegar 3 table spoons
  • 鹽巴 salt 1 tea spoon

做法 Method

  • 紅洋蔥去皮切成環狀 Peel the onions and cut them in rings
  • 大蒜切片 slice the garlic cloves.
  • 鍋子燒熱,加油,用中火炒洋蔥與大蒜 Heat up the oil. Fry onions and garlic on medium heat.
  • 稀釋濃縮的黑醋栗汁到5dl  If you are using a condensed black current juice, remember to add water into the condensed juice so you have 5 dl drinkable juice.
  • 把黑醋栗汁倒進鍋中,加上糖。 Pour the black current juice into the pot and add sugar.
  • 小火煮約一小時,用醋以及鹽巴調味。 Boil slowly for about an hour, season with vinegar and salt.

台灣水煎包 Taiwanese pan-fried buns

I am not a very good cook.

I still remember that I didn’t know how to make rice (meaning, the most basic food in my culture) four years back. Over the years of random trial and errors, I advanced greatly via learning from other people’s recipes.

2015年的第一天就想來做做看上次Jane推薦的水煎包,前後總共花了三個小時,學到很多。這份水煎包食譜參考了愛料理以及Carol自在生活

台灣水煎包是我最喜歡的台灣料理之一。This dish is my  Taiwanese favourite of all time!

台灣水煎包是我最喜歡的台灣料理之一。This dish is my Taiwanese favourite of all time!

台灣水煎包 Taiwanese pan-fried buns

數量 Amount of buns: 16

花費時間:麵團我花了兩小時發酵,其他包加煎大概一小時。  Time: the dough takes 2 hours, total 3 hours.

材料 ingredients

1. 內餡 Stuffing

  • 絞肉 minced meat 390g
  • 韭菜 leek 165g
  • 雞蛋 egg x1
  • 白胡椒粉 white pepper 2 tea spoon
  • 醬油 soy sauce 2 table spoon
  • 料理米酒 cooking wine 2 table spoon
  • 麻油 sesame oil 1 tea spoon
  • 鹽巴 salt 1 tea spoon
  • 太白粉 potato starch 1/2 tea spoon
  • 薑泥 grated ginger 2 teaspoon (see how to grate ginger here)
  • 牛肉口味的果凍狀湯底 beef stock pot / capsule x1 (this is how it looks like, thanks Lauren :D!)

2. 麵團 Dough

  • 中筋麵粉 flour 400g
  • 乾酵母 dry east 7g
  • 溫水 warm water 1.5 cup (180ml, 大同電鍋的水杯)
  • 橄欖油 olive oil 1 table spoon
  • 少許砂糖 a pinch of sugar
  • 少許鹽巴 a pinch of salt

步驟 Step by step

麵團的部分 About the dough

  1. 把乾酵母泡在溫水裡面5分鐘,然後倒進400公克的麵粉裡面。然後加水加到總共1.5個電鍋杯的量,加上鹽巴、砂糖,最後加進橄欖油,好好認真的揉麵團。Put the dry yeast into warm water for 5 minutes, pour it in the bowl where you have 400 g of flour. Then add total 1.5 cups of water (including the previous dry-yeast water), sugar, salt and lastly olive oil. Push, fold, slap, roll the dough.
  2. 麵團滾圓,收口向下,表面灑一點水 After kneading the dough, roll it into round shape and make the silky, elastic, pretty side up. Sprinkle some water on the surface of the dough
  3. 用濕布把裝著你寶貝麵團的盆子蓋好,放在溫暖的地方(我這邊外面約零度,所以我放電磁爐邊,想說這樣會輻射熱可能會讓麵團發得比較好)Cover your dough with moist cloth. I stored it near the stove because the outdoor temperature was around 0 Celsius.
  4. 我調手機鬧鈴一個半小時,然後響之後開始把內餡的料拿出來擺好,這樣一來差不多讓麵團發了兩個小時。I set my alarm for 1.5 hours. When the alarm rang, I set the table for making the bum– the total time for the dough to grow was about 2 hours.

內餡的部分 [溫馨提醒~步驟1,2花的時間長,需要多一點時間準備. Note: you might need more time for step 1 and 2, so make sure you leave enough time for them]

  1. 把絞肉剁碎一點,到有一點黏性的跡象就可以。把韭菜切成大概0.2公分小段。 Chop the minced meat so it becomes finer. Chop the leek into 0.2 cm.
  2. 把牛肉凍湯底那個切碎倒入,把所有內餡的材料均勻攪在一起 Cut the beef stock pot / capsule into small pieces. Mix well the jelly, minced meat, leek and all the stuffing ingredients.
把東西都準備好再開始包,又愜意又輕鬆 Prepare everything before you embark the bun-making business!

把東西都準備好再開始包,又愜意又輕鬆 Prepare everything before you embark the bun-making business!

怎麼包? How to make the buns?

  1. 把發好的麵團放在撒有麵粉的沾板上,花一到兩分鐘揉一揉把空氣揉出來。Sprinkle flour on your dry chopping board, take out your dough and knead it for 1-2 minutes so the air comes out.
  2. 把麵團切一半,一半放回去蓋有濕布的容器裡面(防止它乾掉),另一半把他分成八等份。Divide the dough into half. Put half of the dough back to the container and cover it with moist cloth (just in case it gets dry). Divide another half into 8 pieces.
  3. 把小麵團壓扁,桿皮(或用手,都可以)把小麵團用到中間厚周圍薄。Make the small dough pieces into round shape, push it flat. Use the rolling pin (or just your hands) to make the pancake-shaped dough thinner on the margin and thicker in the middle. (for reference, see this video from 楊桃美食網, around 7 minute he demonstrates how to make the dough)
  4. 麵皮光滑朝外,放入內餡(跟麵皮重量差不多為原則),一邊轉一邊折,重點是不要讓餡露出來 Make the smoother side of the dough the outside of your bun. Put the stuffing in the middle of the pancake-shaped dough (rule of the thumb: the same weigh of the stuffing as the dough itself). Gently turn and fold the bun up so the stuffing is in.

怎麼煎?How to pan-fried it?

  1. 平底鍋燒熱(我先調到6,然後慢慢熱了之後再降到5),加上兩湯匙半的油。Heat up the pan (I heated up stove with max heat, 6, after the pan is getting hot I decreased it to 5 ). Add two table spoons of oil into the pan.
  2. 把包好的水煎包排好到平底鍋裡面,讓水煎包底部上色。Place the buns neatly into the pan, making the bottom of the buns nice and beautiful brown.
  3. 把水加熱,把這熱水分三次加入平底鍋裡面:加,蓋蓋子,等它水分收乾,再加,蓋蓋子,耐心等它收乾,再加,蓋蓋子,等它收乾。這樣的過程大約花10分鐘。Heat up the water. Add the hot water in the pan (so the water covers the pan surface) three times. That is, add the water, cover the lid, wait that the water disappear; then add again, cover the lid, wait that the water disappear; and finally add water again, cover the lid, wait until the water disappear. The whole process was about 10 minutes.
  4. 水煎包上加一些芝麻,趁熱吃!Sprinkle some sesame on the buns, serve immediately.
Bums and dumplings. 水煎包與水餃

Bums and dumplings. 水煎包與水餃