【双葱肉煎包】
MaomaoMom/毛毛妈
这次多放了红葱头及葱到肉馅里, 做了生煎包, 非常好吃, 大家试试吧. 一次可以多做点, 煎好的包子可以冻起来, 吃的时候提前拿出来, 微波炉热下就可以了。
![双葱肉煎包 双葱肉煎包]( http://maomaomom.com/wp-content/uploads/2023/03/双葱肉煎包final.jpg )
用料:
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)1.5茶匙;
2:温水1+1/4杯(共300克),温度以不烫手为准,糖1/4茶匙,快速发酵粉2茶匙,搅拌均匀,静置5分钟;
3:橄榄油2茶匙;
肉馅:
4:瘦肉馅(550g);
5:洋葱头4个(200克);
6:葱6条洗净切葱花,姜蓉2茶匙, 香油1大匙,盐1茶匙,生粉2茶匙,鸡粉1/3茶匙,十三香粉1/4茶匙,头抽酱油2大匙,生抽酱油2大匙,水8大匙;
其他:
7:橄榄油或其它炒菜油3 x 1大匙;
8:水3 x 3/4杯 (3 x 180克).
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。
做法
1、发面:盆内放入1料的面粉和泡打粉拌匀后,加入2料揉成大块面团。然后加2大匙油揉均匀(图1),放在暖和的地方保温保湿发酵。
2、肉馅:红葱头剥去老皮, 冲水沥水切小丁, 葱切葱花,将所有4-6料放一盆里(图2), 然后用筷子或木勺顺一个方向搅拌至馅粘稠待用。
![双葱肉煎包 双葱肉煎包1 双葱肉煎包]( http://maomaomom.com/wp-content/uploads/2023/03/双葱肉煎包1.jpg)
3、等面团发至原来的两倍大,把发好的面团稍揉下,分成3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厘米的皮。放上2大匙馅料(图3),右手捏住皮,左手将皮捏起打褶,捏一圈过来就成了,如果不想中间留孔,捏和起来,包子转一圈就封口了(图4)。依次做好所有的包子坯。
4、包子放入已经加了1大匙油的不粘锅里(图5),盖上盖放温暖的地方二次醒发30-60分钟,至包子增大50%。将煎锅置炉上开大火,加3/4杯水,然后盖上盖(图6)。水开后继续大火煎至水快干,听到吱吱响声后 (大约4分钟),转中小火(电炉放3档)煎2分钟,小火(电炉放最小档)再煎2分钟。
5、离火等1-2分钟再揭盖, 即可出锅. 趁热吃,底脆香,皮绵软,馅鲜美。
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