【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%。
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