水煎包 Pan-Fried Buns 外皮鬆軟，底部金黃酥脆 【 麵皮材料 】 中筋麵粉 300克 溫水 160克 酵母 3克 白糖 5克 【 餡料與調味 】 老豆腐 半塊 雞蛋 2個 乾香菇 3-4朵 胡蘿蔔 半根 木耳 幾朵 西葫蘆 半個 薑末 少許 香菇蠔油 2勺 生抽 1勺 香油 1勺 食用油 3勺 白胡椒粉 適量 鹽 適量 黑胡椒 適量 麵粉水 適量 ⭐⭐⭐ 【 Dough Ingredients 】 All-purpose flour 300g Warm water 160g Yeast 3g Sugar 5g 【 Filling & Seasoning 】 Firm tofu 0.5 block Eggs 2 Dried shiitake mushrooms 3-4 Carrot 0.5 Black fungus a few Zucchini 0.5 Minced ginger a pinch Shiitake oyster sauce 2 tbsp Light soy sauce 1 tbsp Sesame oil 1 tbsp Cooking oil 3 tbsp White pepper to taste Salt to taste Black pepper to taste Flour water to taste 【 製作步驟 / Steps 】 1 酵母和白糖在溫水中攪勻靜置5分鐘，倒入麵粉揉成光滑麵團，蓋保鮮膜發酵至兩倍大。 Mix yeast and sugar in warm water, sit for 5 mins. Pour into flour, knead into smooth dough, cover and proof until doubled in size. 2 將豆腐丁、雞蛋碎、香菇、胡蘿蔔、木耳與西葫蘆混合，先淋入3勺食用油拌勻鎖水。 Combine tofu, eggs, mushrooms, carrot, black fungus, and zucchini. Mix with 3 tbsp of cooking oil first to lock in moisture. 3 加入薑末、香菇蠔油、生抽、香油、白胡椒粉、鹽和黑胡椒，攪拌均勻調味。 Add ginger, oyster sauce, soy sauce, sesame oil, white pepper, salt, and black pepper, then stir well. 4 麵團排氣後分成均勻小劑子，擀成中間厚邊緣薄的麵皮，包入餡料捏成包子。 Punch down dough, divide into equal portions, roll into wrappers (thick center, thin edges), wrap the filling and seal. 5 不沾鍋刷薄油放入包子，留有空隙，開小火將包子底部煎至微微金黃。 Brush non-stick pan with oil, arrange buns with space inside, pan-fry over low heat until the bottoms are lightly golden. 6 倒入麵粉水至包子1/3高度，蓋上鍋蓋，中小火燜煎8-10分鐘至水分收乾。 Pour in flour water up to 1/3 height of the buns. Cover and simmer over medium-low heat for 8-10 mins until water evaporates. 7 開蓋撒上白芝麻與香菜，大火再煎一下使底部更酥脆即可出鍋。 Uncover, sprinkle with white sesame seeds and cilantro, flash fry on high heat to crisp the bottom, then serve. 【 搭配靈感 / Variations 】 白菜粉絲豆腐餡：小白菜（焯水擠乾）、粉絲、煎豆腐丁、薑末（鹽、白胡椒粉、香油）。 Napa Cabbage, Vermicelli & Tofu: Blanched cabbage, vermicelli, pan-fried tofu, ginger (salt, white pepper, sesame oil). 包菜雞蛋胡蘿蔔餡：包菜絲（鹽醃擠乾）、炒雞蛋碎、胡蘿蔔絲（鹽、糖、十三香）。 Cabbage, Egg & Carrot: Salted & squeezed cabbage, scrambled eggs, shredded carrot (salt, sugar, thirteen-spice powder). 菌菇時蔬餡：香菇與牛肝菌炒香、胡蘿蔔丁、西葫蘆丁（少許油炒香後調味）。 Mushroom & Veggie: Sautéed shiitake & porcini, diced carrot, diced zucchini (sautéed and seasoned). 
|
