【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%。
I love your blog.. very nice colors & theme. Did you create this website yourself? Plz reply back as I’m looking to create my own blog and would like to know wheere u got this from. thanks
Hiya! I know this is kinda off topic however , I’d figured I’d ask. Would you be interested in trading links or maybe guest writing a blog post or vice-versa? My site addresses a lot of the same subjects as yours and I believe we could greatly benefit from each other. If you might be interested feel free to send me an e-mail. I look forward to hearing from you! Fantastic blog by the way!
I like this post, enjoyed this one thankyou for posting.
A large percentage of of the things you state is supprisingly legitimate and it makes me wonder the reason why I had not looked at this in this light previously. This particular article truly did turn the light on for me as far as this specific subject matter goes. Nonetheless at this time there is actually one point I am not too comfy with and while I make an effort to reconcile that with the central theme of the point, let me observe what all the rest of the subscribers have to say.Well done.