开心咖椰 包 THE SMILING KAYA BUN

材料：

原味咖椰2罐， 蒸熟咸蛋黄3粒（捣散），盐1/2 茶匙，栗米粉1汤匙

包皮料A：

香港包粉300克，即发酵母6克，双发粉5克，细糖40克，牛油20克，盐1/4茶匙，清水110毫升，淡奶1汤匙，柠檬色素少许

装饰料：

烘黑白芝麻少许

做法：

• 把原味咖椰和咸蛋黄及盐混合，然后撒上栗米粉，混合均匀，收入冰箱留隔夜。
• 把包皮料A 混合成面团，然后盖着让其醒40分钟。
• 把面团分成等份，并压成平圆形面皮。
• 舀半茶匙馅料在面皮上，对折成半月形，刷上少许水，然后撒上黑白芝麻，再让它醒一轮。
• 大火蒸5-6分钟即可。

Ingredients

Filling

2 cans              Kaya Asli

3                      steamed salted egg yolks, mashed finely

1/2 tsp             salt

1 tbsp              cornflour

Pau skin ingredients (A)

300g                Hong Kong pau flour

6g                    instant yeast

5g                    double-action baking powder

40g                  castor sugar

20g                  butter

1/4 tsp             salt

110ml              water

1 tbsp              evaporated milk

A tinge lemon colouring

Garnish

Some toasted black and white sesame seeds

Method

(1)        Combine Kaya with mashed salted egg yolks and salt.  Sprinkle over with corn flour and stir to mix until smooth.  Chill overnight in the refrigerator before use.

(2)        Combine ingredients (A) together and mix into a smooth dough.  Cover and leave aside to proof for 40 minutes or until well proven.

(3)        Divide dough into equal portions.  Flatten each portion into a round disc.

(4)        Spoon half-teaspoon of filling and wrap up into a half-moon shape.  Brush lightly with a wet brush and sprinkle over with some toasted black and white sesame seeds.  Allow to proof again.

(5)        Steam over high heat for 5 – 6 minutes.