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怎样发面才能让包子又白又胖又软?

发布时间:2021-04-20 来源:https://www.jnsjtf.com/ 作者:天方包子 浏览量:0

做发面时,记得这步千万不能省,多此一步,包子馒头又白又胖又软。
Do noodles, remember this step must not be saved, more this step, steamed buns white and fat and soft..
这一步是什么呢?那就是二次饧面,别小看二次饧面,这一步太关键了,我以前不懂的时候,经常初步发完面,看着发的老好了,面很蓬松,特别的柔软,我就做好,直接上锅就蒸了,心想肯定成功,但是揭开锅盖的那一刻我傻眼了,为啥明明看着发的很好啊,怎么蒸好后却是死面疙瘩呢?后来在网上仔细查看食谱教程,发现我少了二次饧发这一步,这一步没有做,是不会蒸成功的。
What is this step? That's twice noodles. Don't underestimate it. This step is too critical. When I didn't understand it before, I often finished making noodles initially. When I looked old, the noodles were fluffy and soft. I made them and steamed them directly. I thought that I would succeed. But when I opened the lid of the pot, I was silly. Why did I see the hair well? How could it be dead after steaming What about pimples? Later, I checked the recipe tutorial carefully on the Internet and found that I had missed the second hairdressing step. If I didn't do this step, I would not have succeeded in steaming.
为什么要二次饧面?二次饧面:一,是可以使面团发酵更充分,面筋得到充分的延伸和扩展,从而增加面团的柔软度。二,是面团发酵后酵母得到了活化,酵母处于较活跃的状态使面团醒发速度加快,面团会更加的蓬松,蒸出来的包子馒头自然就会又白又胖又暄软啦!二次发酵的时间一般为15分钟,明显感觉面团比之前更加的膨胀变大,就可以上锅蒸了,这一步尤为重要。
Why do we have a second noodle? Second dough: first, it can make the dough ferment more fully, the gluten can be fully extended and expanded, so as to increase the softness of the dough. 2、 After the dough fermentation, the yeast has been activated. The yeast is in a more active state, which makes the dough wake up faster, and the dough will be more fluffy. The steamed bun will be white, fat and soft! The second fermentation time is generally 15 minutes. Obviously, the dough is more expansive and larger than before, so it can be steamed in the pot. This step is particularly important.
下面我来分享包子的做法:
Let me share the experience of steamed stuffed buns
食材:普通面粉400克 鸡蛋1个 小半勺盐 安琪酵母4克 清水150克 四季豆100克 肉馅100克 姜1小块 黄记煌酱香汁50克1,面粉里加入酵母粉,小半勺盐,鸡蛋,拌匀。
Ingredients: ordinary flour 400g eggs 1 small half spoon salt Angel yeast 4G water 150g green beans 100g meat stuffing 100g ginger 1 small piece of huangjihuang sauce 50g 1, flour added yeast powder, half a teaspoon salt, eggs, mix well.
                            天方包子加盟
2,慢慢倒入清水,边倒水边用筷子搅拌,搅拌成比较软和的面絮,然后下手揉成光滑的面团。(刚开始揉面的时候,你会发现,面团很难揉光滑,不要紧,盖上盖子,让面团静置10分钟,使其充分吸收水分,再揉,很容易就揉光滑了。)。
2. Slowly pour in the water and stir with chopsticks while pouring the water. Stir into a soft flour floc, and then knead it into a smooth dough. (at the beginning of kneading, you will find that it is difficult to smooth the dough. It doesn't matter. Cover the dough and let it stand for 10 minutes, so that it can fully absorb moisture. After kneading, it will be easy to smooth.).
3,把面团放置温暖处发酵1小时,面团发酵至两倍大,按压面团,不回缩即可。(发酵:蒸锅里的水烧热至不烫手,关火。放入面团,盖上盖子发酵1小时)。
3. Place the dough in a warm place and ferment for 1 hour. When the dough is twice as large, press the dough and do not retract. (fermentation: the water in the steamer is heated to the point where it is not hot. Turn off the heat. Put in the dough, cover and ferment for 1 hour).
4,发面的时候,可以把包子馅儿准备好。今天分享的是一款酱肉包子,我用的黄记煌一汁成菜酱香汁,只需要用到这一种调味料,炒出来的酱肉馅儿,酱香浓郁,鲜香味儿十足,特别好吃。
4. When making noodles, the stuffing can be prepared. Today, I share a kind of steamed buns with soy sauce. I only need to use this kind of seasoning. The sauce filled with rich sauce and fresh flavor is delicious.
5,姜切沫,四季豆焯水3~5分钟,然后捞起来切成碎粒。
5. Cut ginger into foam, blanch green beans for 3-5 minutes, then remove and cut into pieces.
6,热锅放油,下入肉馅炒至颜色发白,下入姜末炒出香味,倒入50克黄记煌酱香汁,翻炒均匀。
6. Put oil in a hot pot, add meat stuffing and stir fry until the color turns white. Add ginger powder to stir fry until fragrant. Pour in 50g huangjihuang sauce and stir fry evenly.
7,加入四季豆,翻炒片刻,起锅备用。
7. Add green beans and stir fry for a while. Set aside.
8,面团发酵好后,揉出气泡,至少需要揉50下,面团揉得越细腻,做出来的包子馒头表面就越光滑哟!然后分成大小相等的面剂,擀成圆面片。
8. After the dough is fermented, it is necessary to knead it for at least 50 times. The more delicate the dough is, the smoother the steamed bun surface will be! Then divide into the same size of flour, roll into round pieces.
9,炒好的肉馅儿晾凉至温热后,放入面片中,沿边缘捏合起来。
9. After the fried meat stuffing is cooled to warm, put it into the dough and knead along the edge.
10,一个包子就做好了,依次做好所有的包子。(在做这个包子的时候,把其他的面片和面剂用保鲜膜盖起来,防止水分蒸发干裂。当然,做好的包子,也要盖起来,防止干裂哟)。
10. One steamed stuffed bun is ready, and all steamed stuffed buns are made in turn. (when making this bun, cover the other dough and flour with plastic film to prevent moisture from drying and cracking. Of course, the steamed stuffed buns should also be covered to prevent cracking.
11,包好的包子放入蒸锅里二次饧发,千万不要直接开火蒸。(锅里刷一层油防粘,然后放入包好的包子,包子之间留些空间,因为包子二次饧发后,体积会变大。盖上盖子,饧发15分钟左右,看着包子体积明显变大,体态轻盈,手一碰柔软无骨的样子就是发好了,这一步省略了,蒸出来的包子就是死面疙瘩,不蓬松,大家一定要记得哦)。
11. Put the steamed buns into the steamer for the second time. Do not directly open fire to steam. (brush a layer of oil in the pan to prevent sticking, and then put the steamed stuffed buns into the pot. Leave some space between the buns, because the size of the buns will become larger after the steamed buns are cooked twice. Cover it and let it go for about 15 minutes. You can see that the steamed buns are obviously bigger and lighter. Once you touch your hands, they look soft and boneless. This step is omitted. The steamed buns are dead face pimples, not fluffy. You must remember that).
12,饧面15分钟后,开火蒸20分钟,关火焖5分钟出锅,有白又胖又暄软的酱肉包子就做好了。
12. 15 minutes later, steam the noodles for 20 minutes, turn off the heat and simmer for 5 minutes. Then you can make a white, fat and soft steamed bun with soy sauce.
13,无论是做包子还是馒头,只要记得多加此一步,蒸出来的包子馒头又白又胖,蓬松暄软,次次成功,喜欢的朋友赶紧试试吧。
13. Whether it's steamed buns or steamed buns, as long as you remember to add this step more, steamed buns are white, fat, fluffy and soft, and they succeed again and again. If you like, try it.
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