冬菇烤麸DIY
作者：毛毛妈
手上收集了好几个自己做烤麸，面筋，凉皮的方子，一直都没有机会做。周末休息终于试了一把。主要参考了dinweiyi的各式面筋制品的制作和霓娜的一气呵成做烤麸，多谢两位的好贴！
用料:
1：面筋粉(Wheat Gluten) 1 1/4杯，中筋面粉(allpurpose) 1/3杯（加中筋面粉会使烤麸更蓬松而不易回缩，因西人的面筋粉的Gluten含量太高）。
2：温水325毫升，糖1茶匙，快速发酵粉1.5茶匙，中筋面粉2茶匙，搅拌均匀，静置10分钟。
3：香菇6朵，用水泡软，洗净切小块。
4：干黑木耳一把，用水泡软，洗净切小块。
5：绍酒1大匙，水1杯，万字牌生抽酱油4大匙，金兰老抽酱油3大匙，糖2大匙。
6：橄榄油3大匙，八角1个，葱一条洗净切段，姜片3小片，香油1大匙。
做法：
烤麸制作：
将2料放一盆内，然后将1料的面粉（图A）慢慢放入，边放边搅散（因面筋粉吸水快，亦结块），和成湿面团（图B）。湿纱布铺在蒸笼屉上，把面团分小块放到蒸笼屉上，加盖静置2-5小时等面团发到2倍大。注意笼屉中间不要放面团，要不然等面团都发起来填满笼屉上的小孔，烤麸不易蒸透上面的会发粘（我第一次就是犯了这样错误，后来要把面团再反过来蒸才搞定。）。
放入半锅冷水，蒸锅置炉上开大火，蒸至上气，大火蒸30分钟，离火等5分钟再揭盖。把蒸好的烤麸撕成小块，然后再用水边冲洗边挤去多余的水就可以了（图D）。冬菇烤麸：不粘锅置炉上开大火，内放橄榄油3大匙，炒香八角，葱段和姜片，放入香菇块和黑木耳翻炒几下，接着下烤麸同炒。然后下所有5料拌炒，调中火焖10分钟，然后调大火收汁，淋下香油兜匀即可起锅装盘。
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快速发酵粉是啥？baking powder吗？
Instant yeast
我要留言:)
自己因为经常把留言都看了，吸取前人经验！今天做了第二次，上次一眨眼就发得很大，我2小时就蒸了，结果觉得塌得挺厉害。这次随它发5小时，反正又不用看着！成品很满意:-) 谢谢您的分享！
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