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。
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