平底锅豆沙包 Pan cooked red bean bun

Pan Cook Bun/bread

Ingredients: 

150g All purpose Flour

2g （1/2 tsp) Instant Dry Yeast

85-95ml warm water/milk

10g olive oil/grapeseed oil/rice bran oil/any vege oil

10g sugar

Steps:

1) in a mixing bowl, add in all ingredients.

2) mix and knead till hand is clean, bowl is clean and dough is smooth.

3) cover dough with clean damp cloth, rest for 10-15mins.

4) divide dough into 6 equally portions (42g each), wrap in filling (I used 20g of Yu Ai red bean in each dough).

5) roll and flatten the dough.

Pan cook method:

6a) place buns in a non stick pan (no oil needed), close lid and proof for 20-30mins.

7a) pan cook with smallest fire for 5-8 mins.

8a) over turn the bread and pan cook till both sides golden brown.

Oven method:

6b) place buns on baking tray laid with parchment paper, proof for 20-30mins inside off oven.

7b) remove baking tray from the oven, preheat oven till 150'C.

8b) bake at preheated oven of 150'C for 10 mins.

p/s: for nicer outlook, just simply pan fry without oil both sides golden brown.

平底鍋煎包

材料：

【麵皮】

中筋麵粉150g

酵母2g (1/2茶匙）

溫水/牛奶 85-95g

橄欖油/任何植物油10g

糖10g

作法：

1.粉類過篩。

2.把所有的材料全部拌勻，拌至無粉的狀態即可。

3.蓋上擰乾的濕布醒麵10-15分鐘。

4.取出麵糰放在撒上麵粉的揉麵板上。

5.分成6等分（每個42克）,桿平並放上餡料(今天用友爱豆沙馅），收口處緊密捏合。

平底鍋版：

a）放入平底不沾鍋不需抹油，發酵20-25分鐘。 。

b）蓋上鍋蓋用最小火烘烤5-8分鐘。

c）兩面均烤至上色即可起鍋盛盤。