酒釀小籠包 Fermented Rice Baby Steam Buns

People are crazy about these mini steam bun (tongbou). It is not very to make so I come up with some easy ways to enjoy at home. 大家對湯包瘋狂。因為不太好包，所以我用簡易法可以在家做。

Ingridents 材料

Dough 1 老麵團

1/2 C All purpose flour 中筋麵粉1/2 杯

1t Yeast 酵母 1 小匙

1/6 C Water 水1/6杯

Dough 2 麵皮

3 C All purpose flour 中筋麵粉 3 杯

1C Warm water 溫水1杯

Filling 內餡

1.5 lb Ground pork 3:1 瘦肥比例豬絞肉

2T grounded ginger 薑末

4T Fermanted rice 酒釀

4T condensed Chicken stock 濃雞湯

2T Chopped cilentro 香菜末

2T Chopped green onion 蔥末

2t salt 䀋

1t sugar 糖

1T Sesmean oil 麻油

Ginger Vinergratte 薑醋汁

2T Grounded ginger 薑末

4T Rice viniger 醋

6T Water 水

1T Sugar 糖

Directions 方式

1. Put Dough 1 Ingridents in bread machine and use full dough cycle. After dough 1 is done, add Dough 2 Ingridents into it and mix with half dough cycle. 先將老麵在麵包機做好，然後放入麵皮的部分攪勻就好。

2. Mix filling Ingridents together and stir it until sticky. Divid the filling into 24 mini muffin tin and put in the freezer. 把肉餡充分攪拌。分放在24 個模型地，凍着。

3. After the dough rest for 20 min, roll it flat and use cup make 24 wrappers. 麵糰醒20分鐘後用桿麵棍桿成麵皮。再用杯子口切出24 圓形麵皮。

4. Put the filling on the wrappers and use left thumb hold the filling, right hand hold the wrapper. One by one with the motion if lift, turn, and fold. In the end, take the thumb out and seal the wrapper. 肉餡放在麵皮，左手大拇指往後壓，右手拿麵皮，一面往上提、一面轉並打摺，最後左手大拇指抽出，麵皮封口成形。

5. Use 4 C boiling water steam for about 10 minutes. 待水滾，蒸籠放上蒸十分鐘左右。

6. Serve with gunger vinaigrette. 沾薑醋汁