葱香腊肠花卷Steamed Scallion Chinese Sausage Rolls

【葱香腊肠花卷】
MaomaoMom/毛毛妈

大家一起来做这个松软, 胖胖的, 滋味棒棒的葱香腊肠花卷吧。跟着做, 一次成功.

腊肠花卷1 葱香腊肠花卷Steamed Scallion Chinese Sausage Rolls

用料:
面团:
1:中筋面粉2杯(all-purpose flour,320克),泡打粉(baking powder)1.25茶匙,拌匀;
2:温水(温度以不烫手为准)200-210毫升(200-210克),糖1/4茶匙, 快速发酵粉(fast rising yeast)1.25茶匙,搅拌均匀,静置5分钟;
3:牛油果油 或玉米油2茶匙;
调味料
4: 牛油果油2茶匙, 盐2/3茶匙, 鸡粉1/6茶匙,黑胡椒粉1/4茶匙;
5: 葱3根,去根洗净切葱花;
6: 腊肠半根20克, 切细丁.

注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。

具体做法看视频 :

花卷 葱香腊肠花卷Steamed Scallion Chinese Sausage Rolls

国内的亲看这个视频:

https://m.bilibili.com/video/BV1WK411p7Yz

1、面团:盆内放入1料拌匀,慢慢加入2料(图1)的酵母水并边搅拌合成大块面团。加3料的油2茶匙,揉成光滑面团(图2),盖上保鲜膜室温醒发30-60分钟。
2、将醒好的面团稍揉下, 揉成长条状压扁擀开成长方形厚0.3厘米的薄皮, 放上2茶匙油刷匀,然后均匀撒上4-5料(图5)。

腊肠花卷final 葱香腊肠花卷Steamed Scallion Chinese Sausage Rolls

3、把薄面皮重下往上卷成筒,每隔2.5厘米切段(图6)。每段用筷子在中间压下(图7),然后将筷子转90度放花卷坯下面,将两头围绕筷子捏到一块(图8),然后抽出筷子即可, 参考视频。
4、做好的花卷坯放入铺有烤盘纸的蒸笼里二次醒发45-75分钟 (也可以加4杯开水到蒸锅里, 加速发酵),至花卷增大50%。置炉上开大火,等到水开蒸气上升,再用大火蒸8分钟,转中火(电炉放4档)蒸2分钟,关小火再蒸2分钟,离火后等2分钟再揭盖。暄香有滋味的花卷,就可以吃了。

pf button big 葱香腊肠花卷Steamed Scallion Chinese Sausage Rolls

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