鸡肉生煎包Pan Fried Chicken Buns

【鸡肉生煎包】
MaomaoMom/毛毛妈

鸡胸肉是非常好的蛋白质来源, 近年来医学界也建议成年人尽量不要多吃红肉, 而是吃白肉比如海鲜类及鸡肉. 因而就有了这款鸡肉生煎包, 鸡胸肉处理好也很嫩的. 领导说非常好吃, 馅很鲜美, 上皮绵软, 下皮焦香酥脆.

 鸡肉生煎包Pan Fried Chicken Buns

用料:
1:中筋面粉(all purpose flour)2杯(320克,直接舀的面,没有过筛),泡打粉(baking powder)1茶匙;
2:温水2/3杯+2.5大匙(共200克),温度以不烫手为准,糖1/4茶匙,快速发酵粉1.25茶匙,搅拌均匀,静置5分钟;
3:牛油果油 或其他素油1大匙;
鸡肉馅:
4:鸡胸肉一副(500g);
5:洋葱头5个(215克);
6:葱2条洗净切葱花,姜蓉1.5茶匙, 香油1大匙,盐1/2茶匙,生粉2茶匙,鸡粉1/3茶匙,黑胡椒粉1/4茶匙,头抽酱油1大匙,老抽酱油1大匙,蚝油1大匙, 水3大匙;
其他:
7:牛油果油 或其它炒菜油2 x 1大匙;
8:水2 x 3/4杯 (2 x 180克);
9: 熟芝麻2 x 1茶匙, 葱花2x 2茶匙.

注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。以上材料可以做16个煎包。

具体做法看视频(真喜爱请在Youtube 或它app里面观看, 收藏点赞! 谢谢):

chickenbuns 鸡肉生煎包Pan Fried Chicken Buns

国内的亲看这个视频: https://www.bilibili.com/video/BV1SV411r7vh/

1、发面:盆内放入1料的面粉和泡打粉拌匀后,加入2料揉成大块面团。然后加1大匙油揉均匀,放在暖和的地方保温保湿发酵。
2、鸡肉馅:洋葱头剥去老皮, 冲水沥水切小丁, 葱切葱花(图1),鸡胸肉切丁(图2),将所有4-6料放一盆里, 然后用筷子或木勺顺一个方向搅拌至馅粘稠待用(图3)。

 鸡肉生煎包Pan Fried Chicken Buns

3、等面团发至原来的两倍大,把发好的面团稍揉下,分成2大块。其中一块揉成长条,再分成8小块,每份擀成中间稍厚周边薄、直径10厘米的皮。放上2大匙馅料,右手捏住皮,左手将皮捏起打褶,捏一圈过来就成了,如果不想中间留孔,捏和起来,包子转一圈就封口了。依次做好所有的包子坯。
4、包子放入已经加了1大匙油的不粘锅里,盖上盖放温暖的地方二次醒发30-60分钟,至包子增大50%。将煎锅置炉上开大火,加3/4杯水,然后盖上盖(图5)。水开后继续大火煎至水快干,听到吱吱响声后 (大约4分钟),转中小火(电炉放3档)煎2分钟,小火(电炉放最小档)再煎2分钟。
5、离火等1-2分钟再揭盖,撒上1茶匙芝麻及2茶匙葱花, 即可出锅. 趁热吃,底脆香,皮绵软,馅鲜美。

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