March 29, 2012

Longevity Peach Paus~壽桃包子


~Two longevity peaches...一对壽桃~

My youngest son's nanny is going to attend her sister's 62th birthday dinner. She wanted to give her sister a basket of Longevity Peaches... a total of 62 pieces for her birthday celebration. I volunteer to make the 62 pieces of Longevity Peaches for her. These is my trial Longevity Peaches...:p

~Hand made..every piece is a master piece of different sizes peach... big n small...:D
手工做的..每一个都是经典...哈哈是有大有小~


Ingredient for pau skin:
This recipe is the same as my 'Hello Kitty paus' 

300gms Hong Kong flour
1 tsp baking powder
1 tsp instant yeast
70gms castor sugar
120ml water
25gms shortening or vegetable oil

some red bean paste-rolled into small balls (18-20gms per piece)
some paper cup cases
some pandan paste

To do:
1) Mix the ingredients together and knead into a smooth dough.
(I used my bread machine to mix and knead for 20 minutes.)
2) Covered the dough and let it sit for 5 minutes.
3) After 5 minutes knead again until it is smooth and shine.
4) Roll into like sausages long and cut into 30gms per piece, rolled round and covered with a clean cloth.
5) Take 1 pieces of the 30gms dough .. add a little pandan paste and knead to combine.
6) Take a piece of the plain 30gms dough and flatten it. (Flatten the dough, side thinly and thicker in the middle) Wrapped rolled round red bean paste into this flatten dough, sealed.   
Use both your palm to rolled the top(tip) of the wrapped dough to form a peak..like a mountain peak and put the sealed part facing down on the paper cup case.

To do the leaves of the peaches:
1) Take the pandan paste dough rolled it flat with a rolling pin and cut it with a leaf shape cookies cutter.
See below pictures illustration:


~I used Cookies Cutter to cut out the peaches' leaves....
用了饼干模来印出壽的叶子~ 

~I then used a plastic knife to press on the leaf to get the lines...用了一支小刀来按出叶子的纹路~

~Its done, ready to stick on..好了可以贴上了~


2) After the leaf is done, brush a little of water on the inside of the leaf and stick on both sides of the peach.


7) After all of the paus are done shaping..just steam them middle high heat, in a wok of rolling boil water for 6 minutes.

~Two little pink peaches...两粒分红壽桃 ~


~A total of 18 peaches...做了18个壽桃~

********

14 comments:

  1. 寿桃包我曾做过,少一份耐心都不行。。
    为你的耐心,掌声鼓励鼓励。。。
    我给你100个like。。。哈哈。。

    ReplyDelete
  2. 多麼精緻的包子啊。。。。

    ReplyDelete
  3. Sally, 我去看了你的寿桃。。。我也给你100个like..你的超美。。(^^)
    你说的对。。
    耐心和毅力。。呵呵。。
    还满手都染的红红..:p
    我收完你送来的like...谢谢你美人(^_−)−☆

    ReplyDelete
  4. Fion, 谢谢你。。
    送你家一人一个慢慢品尝吧(^^)

    ReplyDelete
  5. 好美寿桃包,比我那时候做的更美。给你掌声鼓励鼓励。

    ReplyDelete
  6. Ah Loy (Girl),
    我小小声告诉,你我也是做了第三次才美的..
    俗语说pratice makes prefect...^^
    谢谢你~

    ReplyDelete
  7. beautiful! you shaped it so well!

    ReplyDelete
  8. WOW! These longevity peach paus look so perfect!

    ReplyDelete
  9. 请问你是如何处理寿桃粉红色的部份。 谢谢你

    ReplyDelete
  10. Hi Erisistible,
    不好意思,迟了回应。
    你可以把调好的分红色素装入喷瓶。
    在喷上要包子粉红的部分就可以了。

    ReplyDelete
    Replies
    1. Hi Miu Miu, 红色素是蒸前或后喷?谢谢。

      Delete
    2. Hi Doraemon,
      先喷上粉红色素才下锅蒸。
      不客气 :)

      Delete
    3. Hi Miu Miu, 谢谢你的回复。我想做杯子蛋糕哄小孩,请问你有食谱吗?谢谢。

      Delete

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