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Tag Archives: 主食,蔬菜包
素菜煎包
素菜煎包 by 毛毛妈 馅用了五香豆干,小青菜,香菇和鸡蛋皮,做煎包,味道超好。带去爬梯,没有不喜欢的。 用料: 面团: 1:中筋面粉(All purpose flour) 480克(3杯),加泡打粉(Baking Powder)2茶匙拌匀。 2:温水310克(大约1又1/3杯+1大匙),糖1大匙,快速发酵粉(fast rising yeast) 2茶匙,中筋面粉1大匙。搅拌均匀,静置10分钟。 3:玉米油2茶匙。 馅料: 4:橄榄油1.5大匙,鸡蛋3个加盐1/3茶匙,打散备用。 5:大香菇5朵,水泡软,洗净切小丁备用。 6:五香豆干2块125克,洗净切小丁备用。 7:橄榄油1大匙,葱花3大匙,姜末1茶匙,万字牌生抽酱油1大匙。 8:小青菜525克,洗净备用。 9:香油1.5大匙,盐1又1/4茶匙,鸡粉1/3茶匙,生粉1大匙,白胡椒1/6茶匙,糖1茶匙。 其他: 10:橄榄油3大匙。 注:1杯=240毫升,1大匙(1T)=15毫升,1茶匙(1t)=5毫升。以上用量可做24个素菜包。 做法: 面团:盆内放入1料的面粉和泡打粉拌匀(图A)后加入2料(图A)揉成软面团。然后加玉米油2茶匙,揉到光滑(图B),放在暖和的地方保温发酵,我一般冬天放入烤箱内,只开烤箱的灯保温。 馅料: 不粘锅置炉上开中火,放入4料里德1.5大匙油,油热放入鸡蛋汁炒至蛋凝固,盛出稍冷切小丁。 香菇和五香豆干都斩成小丁(图C),不粘锅,置炉上开大中火,放入7料里的橄榄油1大匙,炒香葱花和姜末,下香菇和五香豆干丁翻炒至,豆干有些焦黄,接着放入剩余7料,炒干出锅,冷凉备用。小青菜在开水锅内烫30秒,冲冷水沥水。青菜切丁挤去水,放入9料中的香油拌匀(图G),然后放入剩余9料中调味料(图H),及炒好的香菇,五香豆干丁和鸡蛋丁(图I),拌匀为馅(图J) 包子:等到面团发至原来的两倍大后,把发好的面团撒点干面粉,稍揉后分成24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K)打折包成包子。包好的包子放入铺了纸巾的烤盘里放入烤箱里(不用开烤箱)醒发30-45分钟至1.5倍大。煎锅放1大匙橄榄油,将醒好的包子坯放入煎锅。将煎锅置炉上开大火,加3/4杯水,盖上盖(图L)。水开后,转大中火(电炉放8)煎至水快干(听到吱吱响声)。转中小火(电炉放4)煎3分钟,小火(电炉放最小火)再煎2分钟。离火等1-2分钟再揭盖,撒上少许葱花即可。 心得: 1:要想青菜保持翠绿,烫青菜时水里放些油,时间短点,然后立马冲冷水。青菜切碎挤去水后,拌上香油后,再放调料,这样青菜不易再出水,且煎好的包子里青菜馅保持翠绿。 You might also like:【酥皮红豆蛋挞】【Honeycomb Bread】【蜂蜜小面包】Dinner … Continue reading