?入门级: 鲜奶馒头的做法
发布时间:2019-03-10 09:59:40
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这些是馒头所需要的食材
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将泡打粉和发粉加水10g,浸泡2分钟
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加进去的鲜奶温度一定要0度C
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放的顺序为:糖,鲜奶,发粉
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感觉上细糖完全溶解后,再搓揉1分钟就好
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搅拌均匀及可
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切成四份
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上下杆长
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再往右折
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接着往下对折
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再上下杆长一次
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再上下杆长一次
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再往上对折
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再上下杆长,左右杆宽
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两个两个叠在一起
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接着再杆长杆宽,杆宽之后两个再叠在一起
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之后再左右杆长,杆到长80公分,宽17公分
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接着就可以由上往下卷起
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成型之后,长度维持100公分,然后尽量压扁
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切成长6公分,宽5公分切好之后,面团会稍微收缩,这是正常的现象
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切好之后,面团的组织是扎实的呈现完全没有洞洞的空隙
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接着在下面垫油纸
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放置在要蒸的铁架上放置在置物箱内,用吹风机加热让置物箱里面的温度达到25度左右每隔15分钟加热一次,直到一个小时左右热气不能直接对面团吹吹风机口朝置物箱盖上吹
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接着烧热水,在铁架上用便当盖垫高
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发酵的面积为原来的2倍
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等发酵的面积为原来的2倍
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接着就可放上面团
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火的控制如图,适中,不要太强
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前后蒸个5分钟半即可
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尚未蒸过(左)和以蒸好的(右)面积的比例
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完成囉!!! 步骤说明发酵的面积为原来的2倍