台式刈包皮 Gua Bao Bun

我一直以为台湾的刈包应该跟我们常在本地酒楼吃到的荷叶包夹扣肉差不多。但当我真正吃到台湾的刈包那一刻，那第一的口震撼感，是刈包皮给我的惊喜！我还非常深刻地记得，当时的我非常用力的记得这蓬松绵软的包子皮的口感和组织，为的就是回国时可以复刻出类似的刈包皮！

这跟一般市售的荷叶包有什么区别？

为什么食谱的名称是刈包而不是荷叶包呢？虽然他们是一样的东西，不过我还是希望透过名字的区别，让你更好的了解这个食谱做出来的，是台湾味的刈包，而不是超市买得到的冷冻荷叶包。以我过往的经验，荷叶包吃起来总像是比较薄的馒头，至于这个刈包，你可以想象一下非常蓬松宣软的包子皮，变成有造型的荷叶包，面粉的麦子香，细腻的口感，加上微微的甜，即便空口吃也幸福感满满！

所需要的食材

5个刈包皮

• 170g 香港粉
• 20g 澄粉
• 30g 糖分
• 1/4tsp 泡打粉
• 1/4tsp 耐高糖酵母
• 95g 水
• 20g 油 / 猪油

备料重点

香港粉 Hong Kong Flour——

香港粉是非常细腻的粉类，筋性适中，非常合适做点心类的东西，尤其是包子。我在研发这个食谱的时候用的一直都是香港粉，但如果你不想买，手上也有别的包子粉，那也是可以试试哒！不过普通的中筋面粉，面包粉，或是低筋面粉，全都不合适哦，只有包子专用的粉做出来才对味儿！我会在分享栏里贴上链接以方便你查看实物哦~

~ 视频教程 ~

料理步骤

1. 把全部干料都放一起，搅拌均匀
2. 加水，混合至成团
3. 加入油，搓成团
4. 适当地撒手粉防沾，搓揉面团5分钟，直到不轻易粘手
5. 分割面团成5份，每个65g+-
6. 把每个面团团圆
7. 按顺序来把面团整形
8. 用手压扁，然后用擀面杖杆开
9. 擀成长形的椭圆形，0.5cm左右的厚度
10. 反过来，把团成圆形时，收口的那一面朝上
11. 放在烘焙纸上，刷上一层薄薄的油
12. 对折
13. 再用擀面杖轻轻的往开口处擀过去
14. 发酵到1.5倍大
15. 大火蒸12分钟
16. 用筷子打开一个缝隙，慢慢泄压5分钟，再开盖
17. 完成！这就可以用来做台式刈包咯！

Print Recipe

I always thought Taiwan’s Gua Bao would be similar to the lotus leaf buns with braised pork that we can get at local restaurants. But the moment I actually tasted a real Taiwanese Gua Bao, the shock came from the bun itself—it was such a delightful surprise! I still vividly remember how I tried so hard to memorize the texture and structure of that soft, pillowy bun, just so I could recreate a similar Gua Bao bun when I returned home.

What is the difference between this and lotus leaf buns？

Why is the recipe called Gua Bao bun instead of Lotus leaf bun? Although they look alike, I want the name to highlight that this recipe is for a Taiwanese-style gua bao, not the frozen lotus leaf buns you can buy at the supermarket. From my experience, lotus leaf buns usually taste like thinner mantou, while gua bao buns are different—you can imagine a very fluffy, pillowy bao shaped like a lotus leaf bun. With the wheat fragrance of the flour, the delicate texture, and a hint of sweetness, even eating it plain brings a full sense of happiness!

All you need

For 5 Gua bao bun

• 170g Hong Kong Flour
• 20g Wheat Starch
• 30g Icing sugar
• 1/4tsp Baking powder
• 1/4tsp High-sugar tolerant yeast
• 95g Water
• 20g Oil/Lard

Ingredients notes

Hong Kong Flour——

Hong Kong flour is a very fine type of flour with moderate gluten strength, making it especially suitable for dim sum, particularly buns. When I was developing this recipe, I always used Hong Kong flour. But if you don’t want to buy it and already have other bao flour on hand, you can give that a try too! However, regular all-purpose flour, bread flour, or cake flour are not suitable—the texture just won’t be right. Only flour specifically made for baos will give you the proper texture! I’ll include a link in the sharing section so you can check out how is the actual product looks like.

~ Video Tutorial ~

Steps of making

1. Combine all the dry ingredients and mix well.
2. Add water and mix until it forms into a dough.
3. Add oil and knead into the dough.
4. Constantly dust your hands lightly with flour to prevent sticking and knead the dough for 5 minutes.
5. Knead until it no longer sticks to your hands easily.
6. Divide the dough into 5 portions, each one about 65 g.
7. Shape each portion into a ball.
8. Flatten the dough slightly with your hand
9. Then roll it out with a rolling pin, into a long oval, about 0.5 cm thick.
10. Flip it over so the seam from rounding step is facing up.
11. Place on baking paper and brush with a thin layer of oil.
12. Fold in half.
13. Gently roll towards the open edge with rolling pin.
14. Proof until 1.5 times its size.
15. Steam over high heat for 12 minutes.
16. Insert a chopstick to create a gap, let the steam release slowly for 5 minutes, then only open the lid.
17. Now we can make Taiwanese Gua Bao, enjoy!

Printable English Version Recipe

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The links below will take you to Shopee, making it easy to check out the actual products. Please do compare prices — sometimes local markets can be cheaper! If you purchase through them, I may earn a small commission ❤️ — a tiny sprinkle of support that fuels more recipes. This won’t add any extra cost for you. I only recommend products I personally use and trust; these are items I’ve repurchased many times, so you can be confident they’re truly my reliable picks.

我的好物分享 My go‑to ingredient brands

香港粉 Hong Kong Flour

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