媲美饭店里的-【奶黄包】
by 毛毛妈
饭店里的奶黄包，皮是非常萱软，没有筋道的那种，跟一般的包子馒头皮是不一样的。最近为了试方子做了很多次的奶黄包，只好送给同事，朋友聚餐带去，都觉得很好吃。做奶黄包的过程中，还有个小花絮，第一次做用的是Robin Hood的低筋面粉，非常的洁白但柔软度不够理想。接着改方子再试，这次因为家里没有低筋面粉，就让毛毛爸给我买了两袋，不过是不同的牌子（大男人买东西还是不够妥当），当时也没太在意。结果第二次的奶黄包很松软，但不白。心想是不是泡打粉放多了啊，又是第三第四次减少用量再做，可奶黄包还是发暗，那个郁闷哦。后来回到第一次的方子，结果还是一样，才想到面粉不同，成品的洁白程度大受影响了。好啦不罗嗦了，这里跟大家分享这种皮很萱软好吃奶黄包，完成了香雪网友的指定作业~~~
用料:
面团：
1：低筋面粉(Cake &Pastry flour) 1/2杯（70克），水1/4杯（58克），快速发酵粉(fast rising yeast)1/2茶匙；
2：低筋面粉(Cake &Pastry flour)1杯+4大匙（185克），泡打粉（Baking Powder）1+3/4茶匙（我用Costco买的Fleishmann’s无铝泡打粉），食用臭粉（Ammonium Carbonate)1/4茶匙；
3：水1/4杯+2茶匙（68克），糖1/4杯（50克），黄油（butter）或猪油1大匙（14克）室温软化；
奶黄馅：
4：鸡蛋黄2个，白糖1/3杯（70克），牛奶1/4杯（58克），中筋面粉2大匙（22克），奶粉1大匙（5克），牛油（Butter）1.5大匙（22克）。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
1、面种：盆内放入1料里的面粉，快速发酵粉和水1/4杯拌匀后（图1），放入面粉里，和成软面团，盖上保鲜膜（图2）室温过夜发酵10-12小时至面团有大孔状（图4）。
2、奶黄馅：第二天和面之前，先做奶黄馅。将4料的面粉和牛奶先搅拌均匀无颗粒，再放入剩余4料拌匀后，放入一不粘锅里，置炉上开中火，边搅拌加热至熟且凝固成团，离火冷凉，揉均匀，分成8块待用（图3）。
3、奶黄包皮：将2料充分拌匀过筛放一盆里，发好的面种加3料里的糖和水拌匀（图5）后连同软化黄油倒入2料里，揉成油润的软面团，醒5分钟。
4、奶黄包：案板上撒点干粉，面团再稍揉下，分成8份，每份擀成直径7厘米皮，放上一颗奶黄馅（图 7），用左手虎口收拢皮，右手帮忙按压奶黄馅收口捏紧，收口朝下放案板上，两手来回揉擦滚圆后（图8），垫上一小块烤盘纸，醒5分钟，放入水已滚的蒸笼里大火蒸12分钟，离火等2分钟，拿出来即可。成品洁白，皮柔软，跟餐馆吃的差不多。
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