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鲜肉大包的做法和配方

发布时间:2022-11-09 来源:https://www.jnsjtf.com/ 作者:天方包子 浏览量:0

鲜肉包子是很多人都爱的一款包子,并且很多对面食早餐感兴趣的朋友都在家做过,但是在家往往做不出店里的味道,今天小编跟大家分享家用版鲜肉大包的具体做法!
Fresh meat bun is a kind of bun that many people love, and many friends who are interested in eating breakfast have made it at home, but they often can't make the taste in the shop at home. Today, the technical teacher of five stuffing bun shares with you the specific practice of home version of fresh meat bun!
一步:食材准备:
Step 1: Preparation of ingredients:
中筋面粉500克、常温水250克、酵母5克、无铝泡打粉3克、白糖10克、猪油10克、猪肉馅300克、食用油5克、盐2克、生抽10克、老抽7克、玉米淀粉 2克、葱花3克、姜末3克、胡椒粉、1克、食用油(烧热) 25克
500g medium gluten flour, 250g normal temperature water, 5g yeast, 3g aluminum free baking powder, 10g white sugar, 10g lard, 300g pork stuffing, 5g edible oil, 2g salt, 10g light soy sauce, 7g old soy sauce, 2g corn starch, 3g scallion, 3g ginger powder, 1g pepper, 25g edible oil (heated)
(冬季注意,酵母和泡打粉用量可以适当增加)
(In winter, the amount of yeast and baking powder can be increased appropriately)
二步:发面准备:
Step 2: Preparation:
在面粉中依次放入酵母、泡打粉、猪油、白糖、搅拌均匀,分3次加水,边加水边搅拌,将面团揉至表面光滑,醒发到2倍大小,然后擀皮包包子。
Put yeast, baking powder, lard and sugar into the flour in turn and stir well. Add water in three times and stir while adding water. Knead the dough until the surface is smooth, wake up to twice the size, and then roll it out.
三步:馅料准备:
Three steps: filling preparation:
剁好的肉馅里加盐、胡椒粉、葱花、姜末、生抽、老抽、淀粉、糖、然后浇上烧热的食用油,用筷子搅拌均匀、肉馅用筷子顺时针搅拌,可以多搅拌一会儿。
Add salt, pepper, scallions, ginger powder, soy sauce, soy sauce, starch, sugar to the chopped meat, and then pour hot cooking oil on it. Stir it evenly with chopsticks. Stir the meat clockwise with chopsticks. You can stir it for a while.
接下来盖上保鲜膜放入冰箱冷藏 直到面团发酵好。
Next, cover with plastic wrap and refrigerate until the dough is ready to ferment.
四步:包子蒸制:
Four steps: Steaming steamed buns:
包好的包子、需要进行二次醒发,体积变大1.5倍,在这里直接开水上锅蒸,肉包需要上汽计时蒸15分钟,然后焖2分钟揭盖。
Wrapped steamed buns need to be woken up for a second time, and the volume becomes 1.5 times larger. Here, directly boil water and steam the buns. Steam the buns with steam for 15 minutes, and then braise them for 2 minutes.
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