在我国，有一种包，我们叫它烧包。说烧包，就要说芙蓉烧包。芙蓉，是地名，因为出产这烧包而驰名我国，它皮脆馅美，吃烧包，一定要吃芙蓉烧包. 现在吉隆玻有很多餐馆都有芙蓉烧包卖,都是现烘现卖.烧包吃的时侯必须是热的,才好吃.当然啦,我这个烧包,不能跟芙蓉烧包比,我这个烧包,只能解解馋.
虾十只，自制叉烧600克，马蹄4 只，洋葱2 只
青豆1 小碗。（材料的份量可加减，但叉烧是主角。）
10 prawns ,600 g home make cha siew ,
4 water chestnut, 2 big onions, 1 small bowl green pea,
(the amount of ingredients can be more or less,but cha
siew is the main ingredient.)
将所有的材料剁碎。
minced all the ingredients.
烧热油，爆香洋葱。
heat oil,fragrant the onion.
加入虾仁
then add in minced prawn.
炒香虾仁后，加入其余的材料。
fragrant the minced prawn ,then add in the rest
of the ingredients.
调味：糖，蚝油1/2汤匙 ，胡椒粉，黑酱油，叉烧酱1汤
匙，蕃茄酱1/2汤匙，(调味料的份量是以上面
的材料的份量而放。）（这里的叉烧份量多了3倍。）
馅料的味道要带甜。馅料要放凉才可用. 预热烘炉240 度.
seasoning: sugar,oyster sauce 1/2 tbsp, pepper,
black soy sauce, cha siew sauce 1 tbsp, tomato
sauce 1/2 tbsp,(the amount of the seasoning is for the
above ingredients.) (the amount of the cha siew shown in
the picture is 3 times the portion needed.)
the filling is slightly sweet.the filling must be cool
when you use it. preheat oven 240 degrees.
油酥:面粉 180 克, 猪油或花生油 5 汤匙
180 g flour, 5 tbsp lard or peanut oil
面粉 和猪油放在一起.
put flour and lard in a bowl.
拌匀搓透.(如太干可加油,太湿可加粉.)
knead well.(if too dry add some oil, too
wet add some flour.)
这是油酥.
this is oil pastry
分作30份
divide into 30 rounds
水油皮:面粉400克,猪油或花生油 2 汤匙,幼糖
4 汤匙,水 11或12 汤匙.
ordinary pastry:400 g flour, lard or peanut oil
2 tbsp, caster sugar 4 tbsp, water 11-12 tbsp.
全部拌匀.
mix all together.
搓透.(如太干可加油,太湿可加粉.)
knead well.(if too dry add some oil, too
wet add some flour.)
这是水油皮.
this is ordinary pastry
分作30份
divide into 30 rounds
每粒水油皮用手掌压扁,
flatten the ordinary pastry
放上一粒油酥.
put one oil pastry on top
包好
wrap up
摺口向上.
the wrap part face up.
全部包好.
wrap up all.
碾成长形.
roll it lengthwise
卷成筒形.
make it into cylindrical form.
打横叠起.
stand up.
用手掌压扁.
flatten it with palm.
这样.
like this.
碾成薄圆形.
roll it in thin round shape.
放上馅料.
put filling.
将它捏摺成包样.
fold into the form of bun
摺时用姆指压馅料进去.
use your thumb to press the filling in when you
fold the bun.
包好.
well done.
排放在烘盘中,扫上少许鸡蛋液.
put the bun in a baking tray,then brush the bun
with some egg fluid.
撒上芝麻.
sprinkle some sesame on top.
放入烘炉下层烘20 分钟.取出.
put it in the low rack of
the oven and bake for 20 minutes. take it out.
放凉10 分钟,第二次扫上少许鸡蛋液.
let it cool for 10 minutes, then brush the bun
second time with some egg fluid.
放入烘炉上层烘15 分钟.取出.
put it in the upper rack of the oven
and bake for 15 minutes.take it out.
漂亮的烧包!!!
it's beautiful!!!
好好味的烧包!!!!
it's yummy!!!
烹饪巧克力150克，牛油80克，蛋3 粒（蛋白蛋黄分开），
烹饪巧克力150克，牛油80克，蛋3 粒（蛋白蛋黄分开），
巧克力和牛油隔热水溶化
放凉
蛋白和糖一起打发
用中速打发
打至湿性发泡
将蛋黄加入已放凉的溶化巧克力,拌匀
将一半的蛋白加入巧克力糊中
轻轻拌匀
拌匀
拌好后立刻倒进另一半的蛋白
轻轻拌匀
拌匀
倒进已抹油的烤模
烘25-30 分钟或至熟。烘好的蛋糕会发得很高，
成品
