胡萝卜大肉包（称量版+视频）
by 毛毛妈
用料:
发面：
1：中筋面粉4杯(All purpose flour)，670克，加泡打粉（Baking Powder）3茶匙拌匀。
2：温水1又3/4杯，410克（不烫手），糖1大匙，快速发酵粉(fast rising yeast) 3茶匙，中筋面粉1大匙，搅拌均匀，静置10分钟。
3：玉米油1大匙。
包子馅：
4：精瘦猪肉馅350g（Costco, extra lean ground pork）。
5：胡萝卜3根350克，去皮洗净，擦丝。
6：鸡蛋1只，生粉1.5大匙，盐3/4茶匙，鸡粉1/2茶匙，白胡椒1/4茶匙，十三香粉1/4茶匙，香油1.5大匙，糖1茶匙，万字牌生抽酱油3大匙，金兰老抽1大匙，水3大匙。
7：葱4根切碎，姜末2茶匙。
做法：
发面：这次4杯面称量了下（图A）共670克，大盆内放入面粉和泡打粉拌匀。水1又3/4杯称量（图B）后是410克，然后放入剩余2料搅拌均匀（图C）静置10分钟。将酵母水倒入面盆里，揉成大块面团（图D），然后倒入15毫升玉米油（图E）揉成软面团（图F）。放在暖和的地方保温发酵（图G），我一般冬天放入烤箱内，只开烤箱的灯保温。
饺馅：取一盆，放入所有馅料（图I），用一木勺顺一个方向搅拌到馅上劲为饺馅（图J）。
包子：等到面团发至原来的两倍大（图K）。把发好的面团撒点干面粉揉成长条分成24小块，每份擀成中间稍厚周边薄12厘米直径的皮，加2.5大匙馅料（图L）打折包成包子（图M）。包子的捏法看下面的视频 (这个要多谢毛毛爸帮忙录像制作这个视频)。。
将做好的包子坯放入铺了层纸巾的烤盘上，放入烤箱内醒20-40分钟（时间长短根据气温不同调整，冬天可开灯保暖，看到包子长大50%就可以了。）。将醒好的包子坯放入铺了湿布的蒸锅内。置炉上开大火，水滚后大火蒸15分钟（图N），转中小火（电炉放4）蒸3分钟，最小火再蒸2分钟。离火等2分钟再揭盖（图D），看看这白胖的包子。
我试过用冷水或热水蒸，都没太大关系。冬天醒发慢，第一锅包子可以冷水入锅，大火上气后算时间蒸15分钟，其他一样。第二，三锅包子就可以直接热水蒸了。
切开看看。没想到胡萝卜鲜肉馅的包子特好吃，毛毛一口气吃了3个大包子。
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Thanks for sharing such a nice idea, piece of writing is good, thats why i have read
it completely
Write more, thats all I have to say. Literally, it seems as
though you relied on the video to make your point.
You definitely know what youre talking about, why waste your intelligence on just posting videos to
your weblog when you could be giving us something enlightening to read?
First off I want to say terrific blog! I had a quick question in which I’d like to ask if you don’t mind.
I was interested to know how you center yourself and clear your head
before writing. I have had a tough time clearing my thoughts in getting my ideas out there.
I truly do enjoy writing but it just seems like the first 10
to 15 minutes tend to be lost just trying to figure out how to begin. Any recommendations or hints?
Many thanks!