全麦刈包 Wholemeal Flat Bun

原来这个字“刈” 读成 yi。我还以为这个叫做“割包”。哈哈。。

某日，我们把这些刈包当成晚餐，除了包入焖香菇素扣肉的馅外，我们还包入鸡蛋、芝士和乌达。杂七杂八地乱加馅儿。一家人吃得津津有味的也很开心。无所谓的随意就是那么自在。

Carol 的这款刈包好吃。虽然加了全麦面粉，它吃起来口感不会干干的，相当蓬松。可惜那天晚餐，我们太馋嘴了，只能随意咔嚓几张图。

 

食谱取自Carol

材料 Ingredients：

中筋面粉250克、全麦面粉50克、鸡蛋1颗、清水130cc、速发酵母1/2茶匙、砂糖15克 （我用赤砂糖）、橄榄油20克（我用葡萄籽油）、盐1/8茶匙。

夹层抹油：橄榄油适量 （我用葡萄籽油替代）

250g All Purpose Flour, 50g Wholemeal Flour, 1 egg, 130cc water, 1/2 tsp Instant  Yeast, 15g Fine Sugar (I used Brown Sugar), 20g Olive Oil (I substitute with Grapeseed Oil), 1/8tsp salt

做法 Method：

1）将所有材料放入缸盆中，倒入清水慢慢搅拌搓揉成为一个团状。（清水保留10cc视面团状态慢慢添加。）继续搓揉8-10分钟成为光滑不粘手的面团。

Combine all ingredients together, add in water gradually. Continue to knead until smooth dough form.

2）放入抹少许油的盆中，喷些水，表层盖上湿布或保鲜膜发酵1.5个小时至2倍大。
Place the dough in a greased bowl, cover it with wet cloth or cling wrap, allow the dough to rise for 1.5 hours or till double in size.

3）发酵完后，把面团移出到桌面，面团表面撒上10g的中筋面粉，再把它搓揉进面团中揉成光滑面团。再平均分割成12份。

After rising, remove the dough from bowl, place it on the table, punch down and add in 10g flour, continue to knead until smooth dough form. Then divide the dough proportionally (12 portions).

4）把小面团压扁，用擀面杖擀成椭圆形。光滑面朝下，朝上的那一面涂上一层油，再对折。

Flatten the small piece of dough and rolled into oval shape.Brush with oil and fold into half.

5）排在蒸笼上，再发40分钟。

Arrange the bun in steamer and allow to rise for 40 minutes.

6）中火蒸12分钟，就快到的最后2分钟，锅开小缝，时间到就熄火。放置保持7-8分钟后，移开再保持3分钟再慢慢打开锅盖。

Steam it with middle-high heat for 12 minutes. In last 2 minutes, leave a little opening. Turn off the heat when times up. Remove the steamer from stove after 7 -8 minutes. Then wait for another 3 minutes then open the lid.

7）包入内馅即可享用。

Serve hot with any desire filling.

I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.