咖椰包 (加央包) Kaya Steamed Bun (Kaya Baozi) | 蓬松柔软 口感细腻

这个食谱做出来的包子不但柔软, 而且口感非常细腻。这不是那种带有一点Q软口感的类型喔！
嗯，我自己觉得有点类似外面买的包子口感。如果你喜欢这种口感的话，或者可以尝试哦🤗
(The buns made by this recipe are not only soft, but also have a very delicate texture. This is not the type with a little Q-soft taste!
To me, it is a bit similar to the buns we usually bought outside. If you like this taste, you can have a try ya 🤗)
[咖椰包/加央包食谱]
咖椰食谱:
鸡蛋 - 2颗
幼糖1 - 100克
浓椰浆 - 200毫升
幼糖2 (焦糖) - 50克
班兰叶 - 3片(打结)
包子皮食谱：
香港面粉 - 210克
澄面粉 - 40克
糖粉 - 40克
泡打粉(发粉) - 1/4茶匙
酵母 - 3/4茶匙
清水 - 100-120毫升
玉米油 - 20毫升
*********************************************
[Kaya Steamed Bun/ Kaya Bao Recipe]
Kaya Recipe:
Egg - 2pcs
Caster sugar 1 - 100g
Thick coconut milk - 200ml
Caster sugar 2 (caramel) - 50g
Pandan leaves - 3pcs (knotted)
Steamed Bun Skin Recipe：
Hong Kong flour (Prima) - 210g
Wheat starch flour - 40g
Icing sugar - 40g
Baking powder - 1/4 tsp
Yeast - 3/4 tsp
Water - 100-120ml
Corn oil - 20ml
*如果你喜欢我的分享，请你按赞，分享和订阅哦，谢谢你🙏
*If you like my sharing, please like, share & subscribe ya, thank you 🙏
#咖椰包食谱
#加央包食谱
#包子食谱
#kayasteamedbun
#kayabao
#paukaya
我猜你或许会对以下食谱有兴趣 😊 I guess you will interested for the below recipe 😊:
香滑咖椰 Kaya (Coconut Egg Jam): • 香滑咖椰 Kaya (Coconut Egg...
班兰咖椰 Pandan Kaya: • 班兰咖椰食谱 Pandan Kaya Rec...
焦糖咖椰 Caramel Kaya: • 简易版焦糖kaya/Caramel Kaya

[@user-rd8me6pv5i]

谢谢科长！完美烤制的面包！👍👍👍

[@happymombaking6571]

Thank you

[@cindytan7877]

Hi Thanks for sharing your recipe yummy stim Kaya pao 😊😊👍👍

[@happymombaking6571]

Hi, you are most welcome 🤗 It's glad that you like my sharing 🙏🥰

[@user-rd8me6pv5i]

Спасибо, Шеф! Отлично выпечен булочки ! 👍👍谢谢科长！完美烤制的面包！

[@happymombaking6571]

Thank you

[@winghungchan5128]

你好呀！你做到啲包好靚而且好吸引 正呀！👍請問你香港麵粉，是否普通麵粉還是高根粉，定係低根粉呢！因為我居住嘅地方未必可以買到香港麵粉，所以想了解清楚😊謝謝你🙏🏼

[@happymombaking6571]

你好呀🤗 首先要谢谢你喜欢我的分享🙏☺️香港面粉属于低筋面粉, 适合用来做包子和馒头等中式点心。做出来的包子颜色比较白，不会带黄。如果你住的地方买不到, 或者也可以用普通面粉代替，只是包子颜色会带一点黄。用普通面粉的话建议用我以下这个食谱哦(把包粉换去普通面粉便可)👌非常谢谢你的留言🙏 😊
▶️ ruclips.net/video/_PVHy8OrFKo/видео.html

[@appletoapple6109]

Hello 🖐 do you knead the dough until windowpane ( like bread dough ) or only until smooth skin surfacer? I wanna try this recipe. Can i change wheat strach flour with corn strach flour and what the effect if i change, any different? Hope you answer. Thankyou 😉

[@happymombaking6571]

Hi, we just need to knead into smooth dough will do ya, no need to knead into windowpane like making bread 👌 According to online information, the wheat starch can be replaced by corn starch but I didn't try before (to me, there must be some different between 2 of them) so I'm not sure whether the result will be the same ya 🙏

[@appletoapple6109]

@@happymombaking6571 thankyou for the answer! It helps so much 💯

[@happymombaking6571]

You are most welcome 🙏🤗

[@ngquaytiong4626]

请问包子在室温发酵，还是放杯温水待发 ？谢谢❤

[@happymombaking6571]

你好🤗，我这里的气温大概是30度左右。我把包子放在锅内, 盖上盖子在室温下发酵，没有放温水哦👌😊

[@leeseangek8066]

老師请问发粉1/4和酵母3/4大约是几克,期待妳的回答

[@happymombaking6571]

你好🤗，根据网上资料显示，1/4茶匙发粉大概是1.25克左右；而3/4茶匙酵母则是大概3.5克左右。希望可以帮到你哦，也谢谢你的留言🙏☺️

[@leeseangek8066]

谢谢妳的答復❤

[@happymombaking6571]

@@leeseangek8066 不用客气😊🙏

[@princessleng6627]

请问能用高筋面粉吗

[@happymombaking6571]

你好，不可以用高筋面粉哦，高筋面粉是做面包用的👌😊