荠菜鲜肉生煎包Pan Fried Shepherd’s Purse and Meat Buns

【荠菜鲜肉生煎包】
by 毛毛妈

国内现在荠菜正新鲜,美味。我们这小村也没有,买了包冰冻的荠菜馅,结果也很棒。

荠菜鲜肉生煎包final 荠菜鲜肉生煎包Pan Fried Shepherds Purse and Meat Buns
用料:
1:中筋面粉(all purpose flour)4杯(640克,直接舀的面,没有过筛),泡打粉(baking powder)2茶匙;
2:温水1又3/4杯(共420克),温度以不烫手为准,糖1/2茶匙,快速发酵粉2.5茶匙,搅拌均匀,静置10分钟;
3:牛油果油 或其他素油1茶匙;
鲜肉荠菜馅:
4:精瘦猪肉馅(extra lean ground pork)500g;
5:荠菜馅一包(250克);
6:葱4条洗净切葱花,姜蓉2茶匙, 香油2大匙,盐1又1/4茶匙,生粉1大匙,鸡粉1/2茶匙,十三香粉1/3茶匙, 生抽酱油2大匙,头抽酱油1大匙,老抽酱油1大匙,水3-5大匙(看肉馅的干湿度);
其他:
7:牛油果油 或其它炒菜油3×1大匙;
8:水3×3/4杯。

注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。以上材料可以做28个煎包。
做法:
1、发面:盆内放入1料的面粉和泡打粉拌匀后,加入2料揉成大块面团。然后加1茶匙油揉均匀(图2),放在暖和的地方保温保湿发酵。
2、鲜肉荠菜馅:冰冻荠菜馅提前软化放一盆里(图2),将4-6料都放入一盆里(图3),然后用木勺顺一个方向搅拌至馅粘稠待用(图4)。

 荠菜鲜肉生煎包Pan Fried Shepherds Purse and Meat Buns

3、等面团发至原来的两倍大(图5),把发好的面团稍揉下,分成2大块。其中一块揉成长条,再分成14小块,每份擀成中间稍厚周边薄、直径10厘米的皮。放上2大匙馅料,右手捏住皮,左手将皮捏起打褶,捏一圈过来就成了,如果不想中间留孔,捏和起来,包子转一圈就封口了(图6)。依次做好所有的包子坯。
捏包子视频:

4、包子放入已经加了1大匙油的不粘锅里(图7),盖上盖放温暖的地方二次醒发45-75分钟,至包子增大50%。将煎锅置炉上开大火,加3/4杯水,然后盖上盖(图8)。水开后继续大火煎至水快干,听到吱吱响声后,转中小火(电炉放3档)煎3分钟,小火(电炉放最小档)再煎2分钟。离火等1-2分钟再揭盖,趁热吃,底脆香,皮绵软,馅鲜美多汁。

荠菜鲜肉生煎包final 荠菜鲜肉生煎包Pan Fried Shepherds Purse and Meat Buns

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14 Responses to 荠菜鲜肉生煎包Pan Fried Shepherd’s Purse and Meat Buns

  1. says:

    荠菜馅是在哪里买的?

  2. Zhen Qin says:

    毛毛妈,如果不想吃煎的包子,是不是其它步骤一样,只要在最后把煎改成蒸就可以了?配料不变?谢谢。

  3. Zhen says:

    请问毛毛妈,煎好的包子下一顿再吃的时候,你一般怎么处理?是回锅煎还是微波炉?会不会不好吃了?

  4. linetogel says:

    So excited to share my thoughts here! This content is refreshingly unique, combining creativity with insight in a way that’s captivating and educational. Every detail seems thoughtfully designed, showcasing a deep appreciation and passion for the subject. It’s rare to find such a perfect blend of information and entertainment! Big props to everyone involved in creating this masterpiece. Your hard work and dedication are clearly evident, and it’s an absolute joy to witness. Looking forward to seeing more of this amazing work in the future! Keep inspiring us all! #Inspired #CreativityAtItsBest

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