大家好呀,我是梅子。咱們北方的主食主要是面食和米飯,在我家飯桌上,面食那是絕對不能少的。不管有沒有米飯,我女兒都得吃饅頭,所以我常常會花些時間給她蒸各式各樣的饅頭。像開花饅頭我就做過好多回,有原味的、奶香味的、紅糖味的等等。今天來給大伙分享花朵饅頭的做法,這饅頭蓬松柔軟,又好吃又好看,其實這做法特別簡單,只要您照著我的步驟來,肯定一次就能成功。
先在碗里放 450 克面粉,50克奶粉,接著加 5 克酵母和 10 克白糖,然后倒入 250 克 30 度上下的溫水。先把酵母化開,再慢慢把剩下的水倒進去,最后攪成大片的面絮狀,就可以下手揉成光滑的面團啦,蓋上保鮮袋,放到有陽光的地方發酵 40 分鐘。
時間一到,去掉保鮮膜,這面團體積明顯變大了一倍,里面的蜂窩組織可豐富啦,這就說明發酵好了。把它拿出來放到案板上揉勻排氣,恢復到原來的大小,接著弄成長條,分成大小一樣的小劑子,再把每個小劑子揉得表面光滑,搓成細長條,粗細跟小拇指差不多就行,然后把它壓扁,用搟面杖往寬搟一搟,再用叉子在上面壓一排小印兒。
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之后把每個印記往里收一收,做成花瓣的樣子,然后從一頭卷起來,把堵頭壓扁捏在底部。再整理整理形狀,一個漂亮的花朵饅頭就搞定啦。
把它放進蒸鍋,先別開火,醒發 15 分鐘再開火,水開開始計時,蒸 15 分鐘,關火后 5 到 6 分鐘再開蓋把它拿出來。
這個漂亮的花朵饅頭就大功告成嘍!真是又香又甜又松軟,不光好吃還好看。
好啦,今天的花朵饅頭做法,就跟大家分享到這兒,你學會了不?咱們明天見,拜拜!
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