要說中式面點里，什么東西最能代表家的味道，我第一個投給大包子。剛出鍋熱氣騰騰的包子，白白胖胖，光是看著就讓人心生歡喜。輕輕掰開，暄軟的面皮里裹著扎實的肉餡，肉香混合著蔥香撲面而來，一不小心，豐腴的湯汁就順著指縫流下來……誰能頂得??？

你跟著我的步驟來，保證你也能做出皮薄餡大、松軟多汁、讓家人贊不絕口的鮮肉大包子！準備好迎接這份“碳水炸彈”的幸福暴擊了嗎？

食材清單：

包子皮用料：

中筋面粉：500克

溫水：260-270毫升

酵母：5克

白糖：10克

鮮肉餡用料：

豬肉末：400克

大蔥：1根

生姜：一小塊

生抽：3勺

老抽：1勺

蠔油：1勺

鹽：適量

白胡椒粉：少許

香油：1勺

花椒水：80毫升

制作步驟：

1.酵母和白糖倒入溫水中，用筷子攪勻，靜置5分鐘。酵母水分次倒入面粉中，邊倒邊用筷子攪拌成絮狀，直到沒有干面粉。下手揉成一個光滑的面團，變得光滑不粘手。蓋上濕布，發酵兩倍大。

2.肉末中加入切好的姜末、生抽、老抽、蠔油、鹽、白胡椒粉，用筷子順著一個方向攪拌上勁。花椒水分三次加入肉餡中，直到肉餡變得水潤、有彈性。加入切好的蔥末和香油，輕輕拌勻。放冰箱冷藏一會兒，稍微凝固。

3.面團取出來，在案板上撒點干粉，用力揉搓，把里面的空氣排干凈。面團搓成長條，切成劑子，按扁，搟成中間厚、邊緣薄的圓形面皮。取一張面皮，放上足量的肉餡，包包子。

4.蒸籠里鋪上濕的蒸布，包子有間距地放進去，蓋上蓋子，進行二次醒發，15-20分鐘。鍋中加足量冷水，把蒸籠放上去，開大火。水開后開始計時，蒸15-18分鐘。關火后，千萬不要立刻打開鍋蓋！讓包子在鍋里燜3-5分鐘，再揭蓋。

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當鍋蓋揭開的那一刻，白胖的包子伴著蒸騰的熱氣映入眼簾，滿屋子都飄著面香和肉香，這種感覺，是任何外賣都無法比擬的。咬上一口，面皮暄軟又有嚼勁，肉餡鮮美多汁，那份從指尖到舌尖的滿足感，足以治愈一切疲憊。