大家好，歡迎來到農(nóng)村美食課堂，今天這個南瓜饅頭可不一般啊！不用發(fā)面，也不用二次醒發(fā)，10 分鐘就能上鍋蒸。蓬松暄軟，香甜不噎牙，我家隔三差五就做一鍋吃。

如果你也想學(xué)的話，下面這個家常版的做法你就收藏好了！

準(zhǔn)備一個大點的盆子，倒入 300 克普通面粉。南瓜去皮切片，上鍋蒸熟。趁熱加入 20 克白糖，再倒入 90 毫升溫水，然后把南瓜泥倒進來攪拌均勻。

接著打入兩個雞蛋攪散，放一邊晾至溫?zé)帷Ｈ缓蟀央u蛋液倒進面粉里，下手揉成光滑的面團，蓋上保鮮膜發(fā)酵至兩倍大。

趁著這會咱們來做點綴用的胡蘿卜花。一根紅蘿卜洗凈后切成薄片，再對角切成三角形，這樣漂亮的裝飾花就做好了。

等面團發(fā)酵好以后，里面是蜂窩狀的，用手按壓一下，回彈力特別好。案板上撒些干粉，把面團放在上面，不用揉，直接從中間分一半出來，取其中一份搓成長條，切成大小均勻的小劑子。

然后取一個小劑子，左手拿著劑子，右手揪一塊下來，把它搓成圓球，壓扁，邊緣捏薄一些，包入一點剛才做好的胡蘿卜花，收口朝下擺放在盤子里，依次做好所有的南瓜餅胚，蓋上保鮮膜靜置 10 分鐘進行二次發(fā)酵。

這個時候咱們就可以來準(zhǔn)備開火了，鍋中加入足量的清水，大火燒開后，放入南瓜餅，中火蒸 15 分鐘關(guān)火燜 5 分鐘即可出鍋。

你看這蒸出來的南瓜饅頭，個個又白又胖，還散發(fā)著濃郁的南瓜清香，夾雜著淡淡的蛋香味，咬上一口，軟糯香甜，真的好吃到哭！

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下面是制作南瓜饅頭的具體配料配方，想吃的朋友可以參考學(xué)習(xí)制作喲！