中式點心餐廳以蒸雞包而聞名。通過這個簡單又美味的特別食譜，您將學會如何製作柔軟蓬鬆的咖喱雞肉包子。

(Ingredients 食材) 0:21 ♦️Filling 餡料: - Cooking Oil 食油 2 tbsp - Chopped Garlic 蒜米切碎 1 pcs - Chopped Onion 洋蔥切碎 1 pcs - Curry Leaves 咖喱葉 2 sprigs - Water 清水 3 tbsp - Curry Powder 咖喱粉 2 tbsp - Diced Chicken Meat 雞肉切丁 350g - Salt 鹽 1 tsp - Sugar 糖 2 tsp - Diced potatoes 馬鈴薯切丁 3 pcs - Light Soy Sauce 生抽 1 tbsp - Corn Starch Water 玉米澱粉水 3 tbsp - Some Water 適量水 (optional)

Instructions: 1. Boil diced potatoes for 5 minutes and drain out the water. 2. Fry all the filling ingredients by order till cooked.

做法： 1. 馬鈴薯丁水煮5分鐘，瀝干水分。 2. 依次序將所有餡料的食材炒至熟。

2:34 ♦️Bun Skin 包皮: - Pau Flour 包粉 500g - Caster Sugar 細砂糖 70g - Yeast 酵母 5g - Baking Powder 發粉 1 1/2 tsp - Salt 鹽 1/2 tsp - Shortening 白油 2 tbsp - Water 清水 250ml

Instructions: 1. Mix well all the bun skin ingredients and knead into dough. 2. Let the dough sit for 30 minutes. 4. Divide the dough into 16 pieces and roll into balls. 6. Cover and let them sit for 10 minutes. 8. Roll the balls into thin pieces. 9. Wrap with filling and form the shape of a bun. 10. Let the buns sit for 20 minutes. 11. Pre-heat steamer, steam over medium heat for 15 minutes. 12. Turn off the heat, slightly leak out steam heat for 1 minute. 13. Then you can get them out of the steamer.

做法： 1. 將所有包子皮材料混合均勻，揉成麵糰。 2. 讓麵糰靜置30分鐘。 3. 將麵糰分成16份，滾圓。 4. 蓋上蓋子靜置10分鐘。 5. 將球團滾成薄片。 6. 包上餡料，揑成包子形。 7. 讓包子靜置20分鐘。 8. 預熱蒸鍋，以中火蒸15分鐘。 9. 熄火後，留些小縫讓蒸氣排出一分鐘。 10. 之後就可以出鍋啦。