SOGO論壇

標題: 金黃板棕 [列印本頁]

作者: 蘋果QQ 時間: 2013-6-3 12:12:53 標題: 金黃板棕

食材
糯米粉 500g 澄粉 100g 南瓜泥 500g 蘿蔔乾末 200g 絞肉 300g 香菇 10朶蝦米 20g 油蔥酥 45g 蒜末 1大匙醬油 2大匙胡椒粉適量糖適量五香粉適量雞粉適量酒 1大匙

作法
1將糯米粉,澄粉,熟好後的南瓜放入盆中拌均

2搓揉三個麵糰壓扁,放入滾水中煮至浮起來就可以撈起來(這就是板母或稱粿粹),放入盆中加入15g的沙拉油攪拌‧

3再放入桌上搓揉至光滑即可,麵糰不用鬆弛,很怕吹到風會變硬

4鍋裡放入少許的油,爆香蝦米,香菇,再放入絞肉炒至焦香再放入蘿蔔乾炒至蘿蔔乾有香味再放入醬油,胡椒粉,酒,糖,油蔥酥,五香粉,雞粉,加適量的水,小火煮至水份沒有為止即可盛出放涼備用

5將麵糰搓成長條狀,再切成劑子‧

6用手壓成圓形.包入饀料

7將包好的南瓜包全身抹上沙拉油,再用棕葉包好‧

8放入蒸籠,水滾後,大火蒸20分鐘,這是蒸好後的樣子‧

小撇步
每顆南瓜的含水量不一樣,所以在第一項製作過程中,攪拌就可以有大概的了解,所以放入水中做板母(粿粹)的量就可增加或減少,但就是不能不做板母(粿粹),不然在製作過程會有很多意想不到的困難

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