蜜汁叉燒包

做了蜜汁叉燒餐包还有剩馀的叉燒，就再做蜜汁叉燒包。以下的包皮可做出15个叉燒包，每个~42gm.

Water	水	155 gm
Oil	油	40 gm
Icing Sugar	糖	60 gm
Double Action Baking Powder	双动发酵粉	5 gm
Low Protein Flour	低筋面粉	300 gm
Instant Yeast	酵母	5 gm

做法：
1)先把材料倒入面包机的搅拌桶里，盖上。按1 打面团（DOUGH)
2)等面团打好后，将面团分成 ~42 gm 1份，揉成球的形状。
3)面团擀成圆形状，包入1汤匙馅料，捏成包子形放在一张白纸上。室温下发酵~20分钟
4) 用大火蒸10分钟至熟，趁热吃。

Method:
1)Put all ingredients into mixing bowl, press 1 to knead the dough.
2)Once the dough is ready (30 minutes later), divide the dough into ~42gm dough each.
3) Roll dough into a round shape and add 1 tbsp of filling and pleat the top into a pau. Line pau with a piece of white paper and let it prove again for another 20 minutes.
4) Steam pau with high heat for about 10 minutes or until the pau is cooked. Serve hot.

*Note :
1. Water can be replace with Pumpkin 160 gm + 25 gm of water
    160 gm 南瓜 (蒸熟) + 25 gm水 可以取代 155 gm水