雞脾包 Chicken drumstick bun

阿女從網上得知此包是粉嶺聯和墟名物，佢就話想要食。但以前家住上水時卻從未聽過見過，不知是乜東東，可幸互聯網發達，要找到其真身也不難。其做法和午餐肉包差不多，只是將餡料換成一隻燒雞腿即可。🍗😋

基本麵包麵團 Bread dough

高筋粉 Bread flour 570g

糖 Sugar 50g

酵母 yeast  8g

鹽 Salt 5g

牛油 Butter 50g

奶 Milk 300g

湯種 Tong Zhong 

高筋粉 Bread flour 30g

水/奶 Water/milk 150g

1. 麵粉加水/奶攪勻
    Mix flour and water/milk well

2. 微波爐加熱30秒，拿出來攪拌

     Microwave 30 sec then stir well

3.再入爐加熱約20－30秒，拿出來攪勻成糊狀

   Microwave another 20-30 sec and stir well

4. 待涼至室溫即可用

    Let cool to room temp and ready for use

 

做法 Instructions 

1. 雞脾加鹽，糖，生抽，老抽，薑蓉和乾葱蓉醃過夜

    Mix drumsticks with salt, sugar, light and dark soy sauce, ginger and shallot then leave to marinade for  overnight 

2. 用250c烤焗至熟然後待涼

     Bake at 250c until done then let cool 

3. 將所有麵包材料和湯種攪至起筋

     Mix all ingredients of bread dough and tong zhong. Knead until a elastic dough is formed

4. 一發至2倍大

     Let proof until doubled

5.  將麵團排氣，分成12份滾圓後用布蓋上休息10-15分鐘

      Punch dough down to remove air then divide into 12 portions. Roll each portion into a ball then rest 10-15mins

6.  將小麵團擀成長型然後反轉捲成條狀，再休息10-15分鐘

      Roll out each dough balls. Flip and roll up to form a strip then rest again for 10-15mins

7.  將麵團頭尾擀開反轉包入雞脾

     Roll out both ends then flip. Wrap each dough with a cooked drumstick

 8. 在包面噴水後曬上芝麻裝飾

      Spray top with water and sprinkle sesame seeds

9. 二發至2倍大

    Let proof until doubled 

10. 在包面掃蛋，用200c焗13-15分鐘

      Brush tops with egg wash then bake at 200 c for 13-15mins