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Category Archives: 蒸
【双菇肉包】
【双菇肉包】 by 毛毛妈 毛毛爸上次从国内带回来几包小香菇,非常好,今天做了双菇肉包,萱软味美。 用料: 1:中筋面粉 (All purpose flour) 320克(2杯,面没筛过,是从面粉袋里直接舀的),全麦面粉1杯(160克)泡打粉(Baking Powder)3茶匙,拌匀; 2:温水1又1/3杯(315克,不烫手),糖1.5茶匙,快速发酵粉(Fast Rising Yeast) 2.5茶匙,中筋面粉1大匙,搅拌均匀,静置10分钟; 3:玉米油1茶匙。 双菇肉料: 4:精瘦猪肉馅250g(extra lean ground pork),冰冻熟虾仁10粒斩蓉; 5:干小香菇40朵(40克),水泡发,洗净切小丁待用; 6:新鲜棕色小蘑菇一盒150克,去根,洗净切小丁待用; 7:葱2条洗净沥水切葱花,姜蓉1茶匙,盐1/2茶匙,糖1茶匙,生抽酱油2大匙,老抽酱油1大匙,头抽酱油1大匙,生粉1大匙,水2茶匙,鸡粉1/4茶匙(可以不用),香油1.5大匙。 注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。 以上材料做20个包子。 做法: 1、面团:盆内放入1料的面粉和泡打粉拌匀(图1)后加入2料(图1)揉成软面团。然后加玉米油1茶匙,揉均匀(图2),放在暖和的地方保温保湿发酵。 2、馅料:小蘑菇是这样的(图3),将所有4,5,6和7料放一盆里(图4),然后用筷子搅上劲即成馅(图5)。 3、等面团至原来的两倍大,把发好的面团稍揉下,分成2大块,其中一块揉成长条分成10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6)打折包成包子(图7-8)。包子的捏法看下面的视频。 4、做好的包子坯放入铺有烤盘纸的蒸笼里二次醒发30-1小时分钟至包子增大50%。锅内装冷水,置炉上开大火,等到水滚蒸气上升,再用大火蒸12分钟,转中火(电炉放4)蒸2分钟,小火再蒸2分钟。离火后等2分钟再揭盖。喧软美味的包子就可以开吃了。 You might also like:Chinese Nut Cookies超级香又酥素油—【果仁桃酥】 … Continue reading
Posted in 主食, 点心, 蒸
Tagged 1 Tablespoon, 1 Teaspoon, Baking Powder, Ground Pork, Purpose Flour, Yeast
38 Comments