【豆腐香菇粉丝煎包】
by 毛毛妈
今天做了这个素的豆腐香菇粉丝煎包,超好吃的。想要这个自动炒菜机到 https://www.ropots.com 购买,用maomaomom88优惠券有$30的折扣。
![豆腐香菇粉丝煎包Pan fried buns with Tofu mushroom filling %E8%B1%86%E8%85%90%E9%A6%99%E8%8F%87%E7%B2%89%E4%B8%9D%E7%85%8E%E5%8C%85final 豆腐香菇粉丝煎包Pan fried buns with Tofu mushroom filling]( http://maomaomom.com/wp-content/uploads/2018/02/%E8%B1%86%E8%85%90%E9%A6%99%E8%8F%87%E7%B2%89%E4%B8%9D%E7%85%8E%E5%8C%85final.jpg)
面团:
1:中筋面粉(all purpose flour)5杯800克(直接舀的面,没有过筛),泡打粉(baking powder)3茶匙;
2:温水2杯+2.5大匙(520克),温度以不烫手为准,糖1/2茶匙,快速发酵粉3茶匙,搅拌均匀,静置10分钟;
3:牛油果油或其他素油1茶匙;
豆腐香菇粉丝馅:
4:豆腐6块共850克,油2大匙;
5:鸡蛋3个,盐1/3茶匙,鸡粉1/6茶匙,油1大匙;
6:干香菇18粒,粉丝2小包(共70克);
7:虾皮1/3杯;
8:牛油果油或橄榄油1.5大匙,葱2根切葱花,姜蓉2茶匙;
9:盐1.75茶匙,头抽酱油1.5大匙,生粉1.5大匙, 鸡粉1/2茶匙,十三香粉或白胡椒粉1/3茶匙,香油2大匙;
其他:
10:玉米油5×1.5茶匙,水5 x5大匙.
以上材料做32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、提前将干香菇水里泡发然后洗净待用。发面:盆内放入1料的面粉和泡打粉拌匀后加入2料酵母水揉成大块面团。然后加1茶匙牛油果油揉均匀(图1),放在暖和的地方保温保湿发酵。
2、豆腐香菇粉丝馅:泡软的香菇切丁,葱姜备好(图2)。粉丝开水里烫几分钟后,沥水切碎待用(图3)。豆腐每块切3成3片用纸巾吸去多余的水。【RoPot自动炒菜机】插上电源,换上平底内锅,按开关键预热,等预热完成后。加1大匙油到内锅里,放入一半的豆腐(图4),盖上锅盖,用Function键选PanFry,程序自动进行。等第一次程序结束后,打开盖子,将豆腐翻转一面(图5),盖上盖,再选PanFry煎好另外一面。程序结束后,盛出稍冷切小丁待用,同样煎好另外一半豆腐,也切丁。
![豆腐香菇粉丝煎包Pan fried buns with Tofu mushroom filling 豆腐香菇粉丝煎包Pan fried buns with Tofu mushroom filling]( http://maomaomom.com/wp-content/uploads/2018/02/豆腐香菇粉丝煎包1.jpg )
3、鸡蛋加5料的盐及鸡粉用叉子大匀,然后加1大匙油到内锅里,放入打散蛋液(图6),盖上锅盖,用Function键选PanFry,等3秒钟倒计时结束,再按-键将时间减到2.5分钟的时间,程序自动进行。程序结束后,盛出超好的鸡蛋稍冷切小丁待用(图7)。
4、锅里再加1.5大匙油,放入葱花,姜蓉,切碎的香菇及虾皮1/3杯(图8),盖上锅盖,用Function键选PanFry,程序自动进行。程序结束后,盛出炒好的葱姜香菇虾皮。
5、将豆腐丁,鸡蛋丁,粉丝碎及炒好的葱姜香菇虾皮放一大盆里(图9),再加所有9料拌匀成馅待用。
![豆腐香菇粉丝煎包Pan fried buns with Tofu mushroom filling 豆腐香菇粉丝煎包2 豆腐香菇粉丝煎包Pan fried buns with Tofu mushroom filling](http://maomaomom.com/wp-content/uploads/2018/02/豆腐香菇粉丝煎包2.jpg)
6、包子:等面团发至原来的两倍大,把发好的面团稍揉下,分成4大块。其中一块揉成长条,再分成8小块,每份擀成中间稍厚周边薄、直径10-12厘米的皮(图10)。放上2.5大匙馅料,右手捏住皮,左手将皮捏起打褶,捏一圈过来就成了(图11),如果不想中间留孔,捏和起来,包子转一圈就封口了。依次做好所有的包子坯。
捏包子视频:
7、做好的包子坯放铺了烤盘纸的烤盘里,放入烤箱里,进行二次醒发30-45分钟至包子增大50%。或者加1.5茶匙的油到自动炒菜机的平底内锅里,将6-7个包子坯放入(图12),盖上一锅盖,保湿进行二次醒发30-45分钟至包子增大50%。
8、【RoPot自动炒菜机】预热后,加5大匙冷水(图13),盖上锅盖,用Function键选PanFry,等3秒钟倒计时结束,再按+键将时间增加到7分钟的时间,程序自动进行。
9、程序结束后,打开锅盖(图14),盛出煎包趁热吃。依次做好剩余的包子,冷后可以冰冻冷藏.
![豆腐香菇粉丝煎包Pan fried buns with Tofu mushroom filling %E8%B1%86%E8%85%90%E9%A6%99%E8%8F%87%E7%B2%89%E4%B8%9D%E7%85%8E%E5%8C%85final 豆腐香菇粉丝煎包Pan fried buns with Tofu mushroom filling]( http://maomaomom.com/wp-content/uploads/2018/02/%E8%B1%86%E8%85%90%E9%A6%99%E8%8F%87%E7%B2%89%E4%B8%9D%E7%85%8E%E5%8C%85final.jpg)
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