媲美饭店里的-【奶黄包】

媲美饭店里的-【奶黄包】
by 毛毛妈

饭店里的奶黄包,皮是非常萱软,没有筋道的那种,跟一般的包子馒头皮是不一样的。最近为了试方子做了很多次的奶黄包,只好送给同事,朋友聚餐带去,都觉得很好吃。做奶黄包的过程中,还有个小花絮,第一次做用的是Robin Hood的低筋面粉,非常的洁白但柔软度不够理想。接着改方子再试,这次因为家里没有低筋面粉,就让毛毛爸给我买了两袋,不过是不同的牌子(大男人买东西还是不够妥当),当时也没太在意。结果第二次的奶黄包很松软,但不白。心想是不是泡打粉放多了啊,又是第三第四次减少用量再做,可奶黄包还是发暗,那个郁闷哦。后来回到第一次的方子,结果还是一样,才想到面粉不同,成品的洁白程度大受影响了。好啦不罗嗦了,这里跟大家分享这种皮很萱软好吃奶黄包,完成了香雪网友的指定作业~~~

%E5%A5%B6%E9%BB%84%E5%8C%851 媲美饭店里的 【奶黄包】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杯+4大匙(185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:水1/4杯+2茶匙(68克),糖1/4杯(50克),黄油(butter)或猪油1大匙(14克)室温软化;
奶黄馅:
4:鸡蛋黄2个,白糖1/3杯(70克),牛奶1/4杯(58克),中筋面粉2大匙(22克),奶粉1大匙(5克),牛油(Butter)1.5大匙(22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(图1),放入面粉里,和成软面团,盖上保鲜膜(图2)室温过夜发酵10-12小时至面团有大孔状(图4)。
2、奶黄馅:第二天和面之前,先做奶黄馅。将4料的面粉和牛奶先搅拌均匀无颗粒,再放入剩余4料拌匀后,放入一不粘锅里,置炉上开中火,边搅拌加热至熟且凝固成团,离火冷凉,揉均匀,分成8块待用(图3)。
%E5%A5%B6%E9%BB%84%E5%8C%853 媲美饭店里的 【奶黄包】
3、奶黄包皮:将2料充分拌匀过筛放一盆里,发好的面种加3料里的糖和水拌匀(图5)后连同软化黄油倒入2料里,揉成油润的软面团,醒5分钟。
4、奶黄包:案板上撒点干粉,面团再稍揉下,分成8份,每份擀成直径7厘米皮,放上一颗奶黄馅(图 7),用左手虎口收拢皮,右手帮忙按压奶黄馅收口捏紧,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12分钟,离火等2分钟,拿出来即可。成品洁白,皮柔软,跟餐馆吃的差不多。
4700795826 d328426127 b 媲美饭店里的 【奶黄包】

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281 Responses to 媲美饭店里的-【奶黄包】

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