大家好，我是梅子，今天分享給大家一個開花紅糖饅頭的做法，不用提前發面，一次醒發，香甜松軟，口感像面包一樣，特別的好吃。

先在盆中倒入100克的紅糖，之后倒入200克的開水，將它攪勻，將紅糖融化，之后放到這兒晾制微涼不燙手的時候，大概在30度左右的水溫，最后加入10克的老抽，加入老抽呢不會影響它的口感，會讓饅頭的顏色更鮮艷漂亮，然后加入4克耐高糖酵母，再倒入400克的面粉，分次少量的倒在里面，攪成面絮狀后，下手揉成光滑的面團。接著將它移交到案板上，再次反復揉搓5分鐘左右，因為這個是采用一次性發酵法，不需要二次醒發，所以一定要多揉一會兒，揉的時間越長做好的成品呢口感就會越松軟好吃，最后揉至表面光滑，給它整做成長條，分成大小均等的6個面劑子，再將每個小劑子由外向里反復揉搓，最后揉至表面光滑，給它團成圓形。整理一下饅頭的形狀，然后扣上保鮮膜放到這兒發酵35分鐘。

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時間到后這個面坯體積明顯變大了一倍，拿起手感特別輕，用手一按呢也能迅速回縮，說明已經發酵好了，之后在表面用刀對稱切三刀，但底部不要給它切斷，之后在切口撒一點干面粉，這樣是為了蒸好以后花開的更好，再給它簡單整理一下形狀，之后放入蒸鍋，水開以后計時蒸15分鐘，關火6分鐘后再開蓋將它取出。

這個紅糖開花饅頭就做好了，全程操作是不是很簡單？一次醒發就成型，顏色鮮艷漂亮，口感香甜綿軟像面包，真的是特別的好吃。

好了，今天的紅糖饅頭做法，梅子就和大家分享到這里。你學會了嗎？我們明天見，拜拜。