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
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[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
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#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