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【毛瓜肉馅芝麻煎包】
【毛瓜肉馅芝麻煎包】 by 毛毛妈 朋友送了一条很大的毛瓜,正好做包子,放了些进去,也不错。 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315克(大约1又1/3杯+1大匙),糖1茶匙,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:毛瓜一节700克,盐1茶匙; 5:绞肉300克,葱花3大匙,姜末2茶匙,万字牌生抽酱油1大匙,老抽酱油1大匙,盐1茶匙,香油1.5大匙,鸡粉1/3茶匙,生粉1.5大匙,白胡椒1/6茶匙,糖1/2茶; 6:菜油4.5大匙; 其他:白芝麻1/4杯。 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个煎包。 做法: 1、盆内放入1料的面粉和泡打粉拌匀后(图1),加2料揉成软面团,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,等到面团发至原来的两倍大。 2、发面空档做馅。毛瓜(图3)去皮洗净切丝改切小段,加盐1茶匙盐30分钟,然后稍挤去多余的汁。将5料放一盆里,搅拌至馅上劲,拌匀成馅料(图4)。 3、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大匙馅料(图5)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。 4、不粘锅,放橄榄油1.5大匙,将醒好的包子坯底部沾点水然后沾上芝麻,放入煎锅。将煎锅置炉上开大火(图6),加3/4杯水,盖上盖。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。 爱心分享: 1:煎包底部有层芝麻,更香。 You might also like:媲美饭店里的-【奶黄包】Ultimate Apple Crisp超级酥松的【开口笑】Braised flat beans and minced … Continue reading