烧包

从 Star 报章看到这个烧包的食谱，
这个烧包的皮很酥。。。很好吃！
烧包的皮，到了第二天，还是一样酥
觉得应该和大家分享一下。

*材料以英文编打，因为有些材料不知华语翻译**

酥皮材料：
1)Water Dough:-
200g high protein flour,sifted
60g shortening
2tbsp sugar
1/4 tsp salt
120ml water

Combine all, mix together to form a smooth dough.
Leave aside, covered with damp tea towel for 10 min to rest.

2)Oil Dough
160 high protein flour, sifted
100g shortening

Combine all, mix together to form a smooth dough.
Leave aside, covered with damp tea towel for 10 min to rest.

3)Egg Glaze
1 egg yolk, lightly beaten
1 tsp evaporated milk

Divide water dough into pieces abt 15g each.
Wrap a piece of oil dough abt 10g in the centre.
Roll out into a longish flat plece,roll up swiss roll style.
Roll it out flat again, then roll up for the second time.
Place the roll on a flat surface.
Lightly roll out flat into circle, wrap up with filling.
Bake preheated oven at 200c for 20-30 min or untill lightly golden brown.
Brush with egg glaze while it still very hot.
* 原本食谱用40g water dough 和 25g oil dough. 太大了，我把它改了。

肉馅方面我以自己的方式来煮
因为食谱原本是用鸡肉，
我改成猪肉。。。
我是向卖烧肉佬买了 RM6 的叉烧肉
向他要了一些叉烧酱，有的摊口还会送你很多酱。
用他们的叉烧酱来煮，很方便，不怕煮不成
我加入RM5 的生搅肉，RM 6 叉烧肉和一小罐的青豆一起煮
加些糖，黑酱油,胡椒粉
最后，加入一点点的薯粉勾芡就行了~！
先将煮好的肉馅冷藏2小时后才拿来包
会容易很多。