黑糖酵母发糕的做法
发布时间:2019-03-10 23:17:58
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【酵母面糊】作法:面粉 速酵母混合均匀
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加入微温水,用打蛋器搅拌均匀(勿搅拌过度,免的面糊出筋)
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放到温暖密闭空间发酵1小时(会产生许多小气泡)(冬天可放一杯热水提高温度,帮助发酵)
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【黑糖蜜】作法:黑糖 水,小火熬煮到黑糖完全融化,放凉
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放凉后加入蜂蜜混合均匀备用
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【主面糊】作法:中筋面粉 在来米粉 糯米粉混合均匀过筛
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发酵完成的酵母面糊、黑糖蜜、牛奶,慢慢倒入过筛的粉类中,混合均匀成无粉粒的浓稠面团糊(勿搅拌过度,若太干可再加些牛奶或水)
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放到温暖密闭空间发酵至2.5倍大(会产生许多气孔)(冬天可放一杯热水提高温度,帮助发酵)
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发酵好的面糊体积膨胀充满大气孔,不要搅拌,用刮刀轻轻挖起放入容器里,约满模的程度
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电锅外锅放2~2.5杯水按下加热,直到冒出大量蒸气后,才将面糊放入电锅,蒸至电锅跳起(温度要够高,裂口才会成功漂亮,所以预热非常重要)
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电锅跳起后,开小缝释放蒸气慢慢降温,约3~5分即可打开取出
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完成