用料

中筋面粉

450克

酵母

5克

3克

胡蘿卜

少許

油菜葉子

少許

芝麻海苔

一小袋

溫水230克

左右

蔬菜饅頭的做法

1. 胡蘿卜洗凈插絲切碎，小油菜葉子也是洗凈切碎，再放入芝麻海苔碎，最后加入一小捏小蘇打，能保持菜葉翠綠不變色。（放什么菜葉都可以，只要不是味道太大的菜就行，放多少這步可以自己隨意放，能讓面揉到一起就可以）

1. 攪拌均勻后加入450克中筋面粉。

1. 再放入白糖和酵母。

1. 35度左右的溫水230克，水不是固定的，要看你放的菜多少酌情增減。

1. 攪拌成團，用搓衣服的手法揉搓均勻細膩。

1. 分成等份的面劑子，我做了十個。

1. 揉圓搓高饅頭胚。

1. 全部做好擺入蒸屜中醒發(fā)。

1. 沒有固定時間，看饅頭狀態(tài)，明顯變大拿起來輕飄飄的，手指輕輕按下快遞回彈就可以。

1. 水開上鍋中火蒸二十分鐘關火，燜五分鐘。

1. 關火后顏色還是翠綠的，所以不要用太大的火。
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1. 掰開后內(nèi)部組織很蓬松暄軟。

1. 帶著淡淡的蔬菜味道。