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Tag Archives: Ld
【肉松香葱花卷】
【肉松香葱花卷】 by 毛毛妈 这个肉松香葱花卷也很受大小LD的欢迎,萱软味美。 用料: 1:中筋面粉(All purpose flour)320克(2杯,直接舀面没有过筛),泡打粉(Baking Powder)1茶匙,拌匀; 2:温水210毫升(208克,不烫手),糖1茶匙,快速发酵粉(Fast Rising Yeast) 1-1.5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。 调味料: 4:玉米油1大匙,盐3/4茶匙,白胡椒1/8茶匙,鸡粉1/6茶匙(可以不用); 5:葱2条洗净沥水切葱花,肉松2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11个花卷。 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、等面团至原来的两倍大,把发好的面团稍揉下,揉成长条状压扁擀开成长方形厚0.3厘米的薄皮,放上1大匙玉米油刷匀,然后均匀撒上剩余4料,反复将面皮对叠上几次让调味料更均匀。再均匀撒上5料(图4)稍压平。 3、把薄面皮卷成筒(图6),每个2厘米切段(图7)。如是不想弄复杂的花卷,可以直接放入铺有烤盘纸的蒸笼里二次醒发。这里介绍个简单的花卷,每段用筷子中间压下(图5),然后将筷子成90度放下面(图6),将两头捏到一块,花面朝上筷子再压下接口(图7),抽出筷子即可。 4、做好的花卷坯放入铺有烤盘纸的蒸笼里二次醒发30-1小时分钟至花卷增大50%(图8)。锅内装冷水,置炉上开大火,等到水开蒸气上升,再用大火蒸8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。喧软滋味的花卷,就可以开吃了。毛毛一开锅就两吃了三个。 You might also like:萝卜鲜肉蟹壳黄 【桂花糯米藕】【Sweet-scented Osmanthus Rice Cake】【桂花年糕】【Pan Fried Mushroom and Meat Dumplings】【三菇肉馅发面煎饺】
Posted in 主食, 特色小吃, 蒸
Tagged 1 Tablespoon, 1 Teaspoon, Baking Powder, Ld, Purpose Flour, Yeast
53 Comments