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日式南瓜包子

日式南瓜包子

  • Recipe parson20160119 26781 hqf99x 2-4人份
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用这份日式南瓜包子食谱做一道不含大量糖和脂肪却又香甜鲜美的日式包子吧。弹性十足的包子皮里裹着香甜软糯的日本南瓜,这道介于馅饼和日式团子之间的小食在日本很受欢迎。一碟南瓜包子,一杯冰镇啤酒,好好享受您的午餐时光吧。

材料

• 300g flour
• 1 tsp vegetable oil
• 200g cooked pumpkin
• vegetable oil
• 2 tsp sugar
• 2 tbsp soy sauce
• pinch of salt

做法

  1. Mix together the vegetable oil, a pinch of salt and a cup of hot water together. In a separate bowl add the flour, then mix in the salted hot water a bit at a time.

  2. When the mixture has cooled enough to handle, make sure everything is well incorporated by hand. Then knead on a lightly floured surface for around 3 minutes.

  3. Put it back in a bowl, cover with cling wrap and leave to sit for 15-20 minutes. In a separate bowl, mix together the pumpkin, soy sauce, sugar and salt.

  4. Divide the mixture into 12 and roll into circles about 10cm across. You’ll have some oyaki wrappers left over, so you can freeze these for future use or fill your own favourite filling.

  5. Add a dab of the pumpkin filling to the centre of the dough. Gather the dough over it and make sure that where you gather the dough, there is no gap.

  6. Warm some vegetable oil in a frying pan. Next, add the oyaki and cook over a high heat until both sides are nicely browned.

  7. Place the oyaki into a steamer and steam for a further 10 minutes over a medium heat.

小贴士

-If you don’t have a steamer, after cooking the oyaki in a frying pan add 4-5 tbsp of water to the pan with a lid on and steam it until the water evaporates.

Ingredients20160119 26781 1qjvetq

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