【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%。
Hi! This is my first visit to your blog! We are a group of volunteers and starting a new project in a community in the same niche. Your blog provided us useful information to work on. You have done a wonderful job!
I have thought lengthy and onerous about this over the previous few weeks before coming to the realisation that the brand new coaching schedule wasn’t allowing me to handle the staff to the level of my expectations.
A venue booking calendar, full booking administration including setup assets, catering, beverage, and staffing necessities, budgeting, invoicing, and every little thing else it’s worthwhile to manage your venue bookings.
Store online traditional, fashionable & high-quality gold plated jewellery objects with newest designs like gold bracelets & bangles, gold chains, golds diamond earrings, gold necklaces, nose pins, pendants, rings and etc to discover and store on-line at cheap worth!