水煎包 Pan-Fried Buns
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).
