【三菇肉馅发面煎饺】
by 毛毛妈
这个发面煎饺是用小香菇、姬松茸和新鲜小蘑菇做馅,味美极了,饺子皮下面焦香上面暄软,很受欢迎。
![【三菇肉馅发面煎饺】 【三菇肉馅发面煎饺】]( http://maomaomom.com/wp-content/uploads/2013/01/三菇肉馅发面煎饺F1.jpg )
饺子皮:
1:中筋面粉(all purpose flour)2又2/3杯(425克),面是直接舀出的,没有过筛,全麦面粉1又1/3杯(215克),泡打粉(baking powder)3茶匙;
2:温水1又3/4杯(420克),温度以不烫手为准,糖1茶匙,快速发酵粉3茶匙,中筋面粉1大匙,放在小碗里搅拌均匀,静置10分钟;
3:玉米油1茶匙。
三菇肉馅:
4:精瘦猪肉馅360g(extra lean ground pork);
5:小香菇10朵(40克),姬松茸20朵;
6:新鲜棕色小蘑菇一盒150克,去根洗净待用;
7:绍酒2茶匙,葱2根切葱花,姜蓉1茶匙,盐1茶匙,糖1/2茶匙,生抽酱油1.5大匙,老抽酱油1大匙,头抽酱油1大匙,生粉1.5大匙,水4大匙,鸡粉1/4茶匙(可以不用),十三香粉或白胡椒粉1/6茶匙,香油1.5大匙;
其他:
8:4×1 大匙玉米油,4×1 杯水。
以上材料做32个饺子。
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。
做法:
1、当天早晨先将香菇和姬松茸用温水泡发(图1,2)。
2、下午发面:所有1料放入盆内拌匀(图3右),加入2料(图3左)揉成软面团,然后加1茶匙玉米油,揉均匀后(图4),放在暖和的地方保温保湿发酵。
3、馅料:泡好的香菇和姬松茸洗净切成小丁(图5),小蘑菇洗净也切小丁(图6),然后将所有4-7料放一盆里(图7),用木勺顺一个方向边搅拌80下至馅上劲(图8),放冰箱储存。
![【三菇肉馅发面煎饺】 三菇肉馅发面煎饺1 【三菇肉馅发面煎饺】]( http://maomaomom.com/wp-content/uploads/2013/01/三菇肉馅发面煎饺1.jpg)
![【三菇肉馅发面煎饺】 三菇肉馅发面煎饺2 【三菇肉馅发面煎饺】](http://maomaomom.com/wp-content/uploads/2013/01/三菇肉馅发面煎饺2.jpg)
6、不粘锅开大火,加1大匙油,放入8个饺子,加1杯水,盖上盖。煎至水快干,调中火煎3分钟,调小火再煎2分钟,熄火等2分钟再揭开盖子,盛出三菇肉馅发面煎饺趁热食用,好享受好过瘾。
![【三菇肉馅发面煎饺】 【三菇肉馅发面煎饺】]( http://maomaomom.com/wp-content/uploads/2013/01/三菇肉馅发面煎饺F1.jpg )
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