一次发酵，宣软不回缩

By 贮梦阁

用料

• 面粉 500克
• 干酵母 5克
• 温开水 260克
• 白糖 10克

做法步骤

1、面粉500克，酵母粉5克，泡打粉5克（没有可以不放），白糖10克，都放入盆中。

2、260克温水 手摸着不烫，（太烫就把酵母杀死了～～）

3、一边加水一边用筷子搅拌

4、全部搅拌成均匀的面絮 不要有干面粉，这时如果有猪油可以放一点揉出的馒头会白胖有光泽，没有就算了，我这次就没有放

5、揉成光滑的面团 盆光面光手光

6、然后面团擀成面片

7、撒一层面粉

8、对折后再擀成面片再撒一层面粉如此重复个三四次这就是戗面了

9、戗好的面分成8个剂子

10、揉成光滑的馒头状

11、逐个揉好

12、温水（30多度就可以）锅中静置半小时到一个小时视发起情况来定

13、现在夏天半小时就已经胖胖的啦

14、盖锅水开后中小火15～20分钟，关火后再醒三五分钟

15、老妈经常念叨的顺口溜用上：饽饽姓刘 掀锅就熟个个都白胖白胖滴

16、宣软蓬松 一点不回缩 香喷喷的大馒头开动啦～～～

做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！

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邢初店3451馍头蒸时现死面原因 -
步雨琬18618434468 ______ 1,面没有发好,2醒的时间短,3热水上锅蒸馒头且火大,4馒头蒸马上就揭锅了.如您是酵母和的面,馒头做好生坯后,再醒发半小时,冷水上锅蒸,开锅后稍小点火,馒头蒸熟不要马上揭锅,在锅内再捂5分钟,这样蒸出的馒头就不会出现死面现象了.

邢初店3451馒头一掀锅就都蹋下去了 -
步雨琬18618434468 ______ 肯定是发酵过时过没到时间

邢初店3451蒸馒头为何老是烫死 -
步雨琬18618434468 ______ 揉好馒头后,不要马上蒸,要用布盖好,放置20分钟,这叫“醒”,其实就是让馒头恢复发面的状态.因为你在揉馒头的时候,已经把面揉结实了.20分钟后上笼,锅里的水要凉水,让馒头慢慢加温,等馒头蒸好后,不要马上揭开盖,先关火,等待两分钟,让锅里的温度下降一些,再开盖.

邢初店3451蒸馒头时为什么揭盖就塌了? -
步雨琬18618434468 ______ 面团水放多了. 一般来说,西式面包,水与干面粉的比是2:3,而做馒头包子花卷之类的蒸制面食,水放多了,蒸好的面团都会塌缩.我试过各种水粉比,最好的是1:2,即500克水,加1000克干面粉.水多,面团会塌缩,水少,揉制困难.当然,如果你很有膂力,不怕揉面,水不妨再少一点,但如果使用自动面包机揉制面团,1:2是最少的水量了,再少的话,机器就揉不起来了.

邢初店3451冬天蒸馒头掀锅时馒头为什么老是会变成死疙瘩 -
步雨琬18618434468 ______ 碱小了,或者蒸时间长了.

邢初店3451我馏馒头时,掀锅时,有一个死面馒头,这是怎么回事 -
步雨琬18618434468 ______ 1,那是因为火力开的过猛,使锅里的蒸气循环不开,滴在馒头上把馒头皮烫熟了.\r\n2,有的锅盖设计不合理,使蒸锅里的水蒸气循环不好造成的.

邢初店3451馒头蒸出来全锅都死死的,成了实心死面馒头,怎么回事 -
步雨琬18618434468 ______ 可能是面没有发起来,蒸的时候要一直大火,如果中途改了小火就有可能回缩

邢初店3451为什么蒸馒头时候馒头发的挺好蒸也挺大的时候一揭锅就抽回去了怎么回事 -
步雨琬18618434468 ______ 碰到冷空气就会出现这个问题. 关了火后,闷一会再掀锅就没事了.

邢初店3451馒头蒸好后关火时在缩小,关火三分钟后揭盖,缩小的镘头变成了死面团,咋回事? -
步雨琬18618434468 ______ 你说的是上层居中的那个馒头缩小成一团,硬邦邦的么?是蒸汽的作用. 关火后,五分钟,开锅,就好了.

邢初店3451掀开锅盖馒头就蹦了是怎么回事 -
步雨琬18618434468 ______ 还没撤火降温就揭锅了吧