【CC字幕】上海香菇菜包製作方法 Shanghai style vegetable bao Recipe 滬市糕團點心系列第16集｜艾叔的廚房筆記

Ingredients 【A Dough】 50g *8pcs  Or 45g *9pcs  Or  35g*11pcs 250g All-purpose flour 2g=1/2tsp Baking powder 10g Lard or Odorless cooking oil 130g Water 12g=1tbsp Caster sugar 2g=1/2tsp Low Sugar Instant Yeast 【B Filling】 45g *8pcs  Or 35g *10pcs  Or  25g*15pcs 20g Dried shiitake mushrooms 10g Dried black fungus 35g Five Spice Pressed Tofu 500g Shanghai Bok Choy 10g=1tbsp  Vegetable oil（A） 2g=1/2tsp Baking soda 20g=2tbsp Caster sugar 15g=1.5tbsp  Vegetable oil（B） 10g=1tbsp 芝麻香油 Sesame oil 4.5g=（1/2tsp+1/4tsp）Salt Dough and filling weight Bao（M） Dough 35g + filling 20g～25g Bao（L） Dough 45g + filling 30g～35g Bao（XL）Dough 50g + filling 40g～45g

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