05/19/2026
試了N次的沒用包粉，一盤總會有兩三個不美。這次用一半的包粉可以説成功率95%，所以包粉裡加了一些穩定效果的材料哦😜!
如果完全用包粉，我個人不太喜歡的口感。
材料(十個份量）
中筋麵粉 unbleached all purpose flour 150g
包粉Bao flour 150g
糖 Sugar 20g
即溶酵母 Instant Yeast 3g （1%）
菜油 Oil 5ml
水 Water 150g（50%）
做法:
1） 將酵母+水 ，等5分鐘才把麵粉、砂糖和油放入盆內（如果怕水多，就留10g後面才慢慢加入）
Combine yeast and water, wait 5 minutes before adding flour, sugar, and oil to a bowl (reserve 10g of water to add gradually later).
2）然後用手搓或揉麵機搓大約十分鐘至柔順 （不要只是揉一下，揉的時間也會影響包子的表面）
Knead by hand or with a dough machine for about 10 minutes until smooth.
3）將麵糰取出，再揉幾下～分割10個～再搓圓～休麵5分鐘。
Remove the dough, knead a few more times, divide into 10 portions, roll into balls, and let rest for 5 minutes.
4）將麵糰按扁，皮邊碌薄，中間厚身，包上豆沙蓉餡。
Flatten the dough, making the edges thinner and the center thicker, and fill with red bean paste.
5）用手掌搓圓，包頂略尖，做出壽桃形狀。中間壓一條紋。
Roll into a ball with your palm, making the top slightly pointed, shaping it like a peach. Press a stripe in the center.
6) 發酵30分鐘～35C
Proof for 30 minutes
7) 底部放蒸籠布～再放進壽包，水滾後用中火蒸12分鐘。
Place a steamer cloth at the bottom, then place the buns inside. Steam over medium heat for 12 minutes after the water boils.
8)等3-5分鐘後打開蓋，防止包面皺皮。
Open the lid after 3-5 minutes to prevent the buns from wrinkling.
9) 待冷～然後噴上顏色（我是用粉色）
Let cool, then spray with color (I used pink).
🎈包粉～做饅頭的粉或蒸包的粉
🎈我家的蒸盤，底部放蒸布會蒸得比較美和穩定….是否你的也是😉
🎈5月佛誕節時的壽桃
🎈紅豆餡
