红烧扣肉荷叶包 Stewed Pork Sliced With Mini Buns

把包粉、糖、酵母、发粉、牛油及盐放入 搅拌器中混合。 Combine flour, sugar, yeast, baking powder, butter and salt in a mixing bowl;

然后倒入淡奶和温水，搅拌至面团光滑。 pour in evaporated milk and warm water. Mix and knead by hand or in a food processor until dough is smooth.

把面团覆盖，让它醒25-30分钟，涨发至双倍大。 Cover dough and allow to rise for 25 – 30 minutes until doubled in bulk

把面团切成等份，搓圆后压平，中间划十字，然后涂上少许菜籽油再对折，放 在防油纸上。让荷叶包醒20-30分钟或至涨发。蒸8-10分钟即可取出。 Cut dough into equal portions. Roll into a round ball then press out into a flat oval piece. Cut criss-cross lines on the bun dough. Brush lightly with canola oil and fold into halve. Place on a piece of grease proof paper. Leave aside to rest and proof for 20 - 30 minutes or until well risen. Steam the buns for 8 - 10 minutes over high heat.

把金佣牌红烧扣肉罐头滴干油，然后以不黏锅煎至干身即可，夹入荷叶包内，配上葱段和黄瓜享用。 Drain GOLDEN MAID Brand Stewed Pork Sliced well. Saute the pork sliced in a nonstick wok until almost dry. Dish out. Sandwich the pork sliced into the buns with cucumber and spring onion.