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(duì)不能少的。不管有沒(méi)有米飯,我女兒都得吃饅頭,所以我常常會(huì)花些時(shí)間給她蒸各式各樣的饅頭。像開(kāi)花饅頭我就做過(guò)好多回,有原味的、奶香味的、紅糖味的等等。今天來(lái)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(shí)這做法特別簡(jiǎn)單,只要您照著我的步驟來(lái),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(kāi),再慢慢把剩下的水倒進(jìn)去,最后攪成大片的面絮狀,就可以下手揉成光滑的面團(tuán)啦,蓋上保鮮袋,放到有陽(yáng)光的地方發(fā)酵 40 分鐘。
時(shí)間一到,去掉保鮮膜,這面團(tuán)體積明顯變大了一倍,里面的蜂窩組織可豐富啦,這就說(shuō)明發(fā)酵好了。把它拿出來(lái)放到案板上揉勻排氣,恢復(fù)到原來(lái)的大小,接著弄成長(zhǎng)條,分成大小一樣的小劑子,再把每個(gè)小劑子揉得表面光滑,搓成細(xì)長(zhǎng)條,粗細(xì)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。
之后把每個(gè)印記往里收一收,做成花瓣的樣子,然后從一頭卷起來(lái),把堵頭壓扁捏在底部。再整理整理形狀,一個(gè)漂亮的花朵饅頭就搞定啦。
把它放進(jìn)蒸鍋,先別開(kāi)火,醒發(fā) 15 分鐘再開(kāi)火,水開(kāi)開(kāi)始計(jì)時(shí),蒸 15 分鐘,關(guān)火后 5 到 6 分鐘再開(kāi)蓋把它拿出來(lái)。
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這個(gè)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(xué)會(huì)了不?咱們明天見(jiàn),拜拜!
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