【菜肉包子】
by 毛毛妈
这次买的青菜苗特别新鲜，加些瘦肉馅做了这个菜肉包子，很受欢迎。
1：中筋面粉（all purpose flour）3杯480克（直接舀的面，没有过筛），泡打粉（baking powder）3茶匙；
2：温水1又1/4杯（300克），温度以不烫手为准，糖1茶匙，快速发酵粉2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；
青菜肉馅：
4：精瘦猪肉馅（extra lean ground pork）275g；
5：小香菇8朵；
6：青菜苗300克，洗净待用；
7：绍酒2茶匙，葱花3大匙，姜蓉1茶匙，盐3/4茶匙，糖1/2茶匙，生抽酱油1大匙，老抽酱油1大匙，头抽酱油1大匙，生粉1大匙， 鸡粉1/4茶匙（没有的话也可以不用），十三香粉或白胡椒粉1/6茶匙，香油1.5大匙。
以上材料做24个包子。
注：1大匙Tablespoon=15毫升，1茶匙Teaspoon=5毫升，1杯Cup=240毫升。
做法：
1、当天早晨先将香菇放水里泡发。下午发面：盆内放入1料的面粉和泡打粉拌匀（图1右）后加入2料（图1左）揉成大块面团。然后加1茶匙玉米油（图2）揉均匀（图3），放在暖和的地方保温保湿发酵。
2、菜肉馅：青菜放入烧滚的开水中烫煮1分钟（图4），捞出冲冷水后沥净水，切小丁（图5）。泡好的香菇洗净后也切小丁（图6）。将所有4-7料放一盆里（图7），然后用木勺顺一个方向搅拌至馅粘稠（图8）。
捏包子视频：
4、做好的包子坯底部垫上小块烤盘纸，放入蒸笼（图14）或放入铺有烤盘纸的烤盘里，进行二次醒发45-75分钟至包子增大50%。
A total mess using your instructions for the dough. The water measurement you gave is way too much. 320g of water for 480g of flour?? I wish i read other articles before started my dough. Now I’m staring at this flour pudding and don’t know what to do. If i add more flour then i wiuld end up with tons of dough and wouldn’t know wjat to do with it. Plus would mess up other ratios. The 1 and 1/3 cup of water you stated must be 160g cup, if so it would be 210g not 320g you stated. I remember when i first read your instructions i wondered what size “cup” you were referring, but then i saw you noted (320g) so that’s a standard 8oz cup, so i used 320g of water. Ended up i have a bucket of flour pudding now. 🙁
Sorry the dough will be very soft. You could use a bit less water, I have changed to 300g, see my latest recipe. If you weigh all ingredients, should be ok
Thanks a lot for sharing this with all folks
you actually realize what you’re speaking approximately!
Bookmarked. Kindly also consult with my website =). We can have a link
alternate contract among us
vurcazkircazpatliycaz.omrOKVH4vJ4Q
vurucuteamgeldi.Qp8msY94FKXP