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Tag Archives: 1 Tablespoon
萱软-【奶香豆沙包】
萱软-【奶香豆沙包】 by 毛毛妈 这是续奶黄包,又开发的奶香豆沙包,皮是非常萱软,没有筋道的那种,加上粗粒豆沙馅很棒~~~ 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)1.5杯(200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:牛奶1/4杯+1大匙(74克),炼乳1.5大匙(25克),奶粉1茶匙,糖1/3杯(70克),黄油(butter)或猪油1.5大匙(20克)室温软化; 豆沙馅: 4:红豆1袋300克; 5:白糖1杯(210克),玉米淀粉(Corn starch)3大匙,炼乳3大匙45毫升,玉米油2大匙(24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,放入面粉里,和成软面团,盖上保鲜膜室温过夜发酵10-12小时至面团有大孔状(图1)。 2、豆沙馅:第二天和面之前,先做豆沙馅。红豆洗净,然后放入不粘锅里,加水3杯,开大火煮至滚,调小火煮1.5小时至软糯(图2)。用勺子压压,再放入剩余5料(图3),中小火煮至馅不稀即可(图4)。馅冷后取2大匙每个捏成球状,共10粒备用。 3、面团:将2料充分拌匀过筛放一盆里,发好的面种加3料里的糖,炼乳和牛奶拌匀(图5)后连同软化黄油倒入2料里,揉成油润的软面团(图6),醒5分钟。 4、豆沙包:案板上撒少量干粉,面团再稍揉下,分成10份,每份擀成直径6厘米皮,放上一颗豆沙馅(图 7),用左手虎口收拢皮,右手帮忙按压豆沙馅收口捏紧,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14分钟(图9),离火等2分钟,拿出来即可。 You might also like:Apple Chiffon Cake【Pan Fried Flat … Continue reading
Posted in Buns, Dessert, 点心, 特色小吃
Tagged 1 Tablespoon, 1 Teaspoon, Ammonium Carbonate, Baking Powder, Corn Starch, Costco, Pastry Flour, Yeast, 中式甜点
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