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发面发起来又塌了

来源:baiyundou.net   日期:2024-08-22

 

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今天是谷雨,春季最后一个节气。欢迎大家来到《厨房小白VS大厨》新栏目????

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为了写出的文章能帮助到更多热爱美食的暖粉,轻松搞定一日三餐。

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上周暖暖就开启《厨房小白VS大厨》栏目,尝试一种新的形式来深度讲解菜谱!果然,毫不意外得到了暖粉一致的好评????

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今日开启第二弹——自制弹簧馒头☟顾名思义:手指按压下去,可以弹起来的馒头。

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对于咱北方人来说,馒头可是日常生活中不可或缺的一种主食。尤其是那种大蒸笼蒸出来的大白馒头,白白胖胖的,又软又香!口感香甜细腻,很是好吃。一出锅就被瓜分完了~

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做馒头看似家常,但是越基础的美食也是越难做得好吃,想做好真得下点功夫:

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网上就有人吐槽:做的馒头经常像块硬疙瘩,咬下去硬邦邦的神似“鹅卵石”,一点也不松软,怪不得家里老人孩子都不愿意吃!

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左图,像不想你做的馒头☟

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不是没发好就是不够蓬松

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要不就是表面开裂↓崩溃

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前段时间,暖暖更在网上刷到一个“苦笑不得”的视频,女子在家蒸馒头翻车。网友称它:“一半馒头一半金针菇”☟(你看看像不像)

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厨房小白遇到的难题

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1、蒸馒头,用高筋面粉还是低筋面粉?

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2、发面总是不成功怎么办??

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3、想要松软可口,除了酵母,必加的几样是?

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4、为什么我蒸出来的包子是塌的?

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是时候让暖暖和大厨给暖粉来点干货了????今天从面粉的选择→和面→蒸制,带你全盘解锁!(学会的暖粉,记得文末点赞鼓励)

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首先说下在暖暖心中好吃的馒头标准:

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表面平整无塌陷,表皮不浮空,闻起来浓浓的麦香,组织有弹性。用手指按压马上就能回弹恢复原样,馒头内里紧实无大气孔,不干燥,冷吃热吃都别有滋味。

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馒头咋做才松软好吃、有弹性?

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1、选对面粉你的馒头已成功一半!

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蒸馒头最好选中筋面粉,选低筋粉嚼劲跟口感就差远了。人们一般用中筋粉‬来做包子、馒头、水饺等,做出来的主食美味可口又筋道。

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一般来说包装上会备注清楚,也有一些面粉名字比较迷惑,比如富强粉、自发粉等。暖暖用一张图,一次给大家整清楚!

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2、激活酵母,是关键!

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和面要用 30~40度的温水,稍微高点也行,但水温太高,酵母会被“烫死”失去活性。这个温度,让酵母更好活化,面团更好发酵。

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不同的季节,酵母的量稍微有一些不同,详细比例可查看以下视频。其次,和面一点要盆光、面光、手光,切记不可偷懒。

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3、和面时,必加这3样!

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想要馒头蒸出来洁白、松软,还香甜可口,除了酵母,在和面时必加3样“法宝”。

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酵母和①糖是天生一对,发酵快,味道好。还能增加馒头香甜的口感。白糖也不要放太多,按照自家口味1斤面粉里放3~10克白糖。

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让馒头味道香甜、口感暄软、弹起来的2个关键食材:②酸奶和③猪油。前者酸奶里的乳酸菌等可以帮助面粉发酵,是馒头增白的秘诀。

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加猪油,可让蒸出来的馒头更松软、香味浓。

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大厨窍门:再加点辅料炼乳和鸡蛋清,就算厨房小白做馒头就跟弹簧一样弹软。

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4、“三次醒发”要学会

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否则出锅后死皮、塌陷又难吃!

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第一次醒发:发面时,盖上保鲜要让面团发酵至2倍大。发酵好的状态有几个特征,首先它表面光洁细腻,体积变大。还可以用手指轻轻碰馒头侧面,感受到已经变得非常的松软。

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第二次醒发:醒好的面,反复揉匀,逼出里面的气体,能让馒头口感更柔软、细腻。

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第三次醒发:馒头上锅后,不要直接开火蒸,醒10~20分钟左右,才可以开火蒸。

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直接上锅蒸的馒头表面“发紧”,馒头不够松软,口感偏硬。

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5、蒸馒头冷水还是热水上锅?

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蒸馒头一定要冷水上锅,不能用热水。

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否则表面急剧受热,内部受热慢还是凉的,蒸出来的馒头容易发硬。

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为什么关火后不能立刻开锅盖?

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A:冷空气瞬间进入,馒头容易回缩,形状不好看且口感发硬,关火后焖几分钟再开盖。

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馒头外形保持地更好,口感也更软。这样蒸的馒头才个个光滑、饱满!

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这些要点都清楚且做到了,想要做出型美不塌、香软可口的馒头,还不是手到擒来!

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“弹簧”馒头,原来做法这么简单

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外边买来的馒头根本弹不起来☟

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普通馒头吃过,但这个类似弹簧的馒头您吃过吗?不仅弹性十足+口感暄软+还营养健康!

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做法也特别简单,想让馒头香甜、白胖胖弹起来,只需和面时加入2种“宝藏”食材。

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关键是今天大厨还带来了百搭炒肉酱,很适合上班族,没时间做饭的人,炒一次放几天都没问题。夹上馒头,早上吃那叫一个过瘾!比外面卖的好吃10倍都不止~

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今日彩蛋:馒头买多了或蒸多了,直接放冰箱冷藏,没放几天就会出现发霉变。(如何存放30天,不干不硬不变质?文末互动)

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今日当家大厨:孙立新

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食材:面粉 /酵母 /白糖 /泡打粉 /炼乳

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蛋清 /酸奶 /猪油 /炒肉酱等

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做法

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- 1 -

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和面:面粉中加入7克酵母、白糖9克、泡打粉10克、少许炼乳(增加馒头奶香味)、蛋清1个、酸奶和猪油,60度的温水和成雪花状,再和成光滑的面团。

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- 2 -

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饧面:盖上保鲜膜,饧发到2倍大。重新揉一揉发酵好的面团,排空气体。(切开侧面光滑,无大七孔)分成剂子,团成圆形高个馒头。

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- 3 -

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二次发酵:笼屉上刷点油或铺上笼布,摆上揉好的馒头,二次发酵10分钟,等馒头稍变大轻压可以回弹即可。

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- 4 -

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炒肉酱:少许底油,下入五花肉末煸出香味。加入姜、蒜倒炝锅加入红绿椒、烹入料酒,依次加入黄豆酱、蚝油、甜面酱、煮熟的黄豆、酱油、少许白糖,加水熬煮至浓稠即可。

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- 5 -

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完成:上锅蒸15分钟即可,切开夹上刚炒好的酱。早上来上一个真是暖心又暖胃!

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翁肩枫4854我做的面包为什么发酵的很好但是一烤就塌了 -
傅炭段17565206229 ______ 告诉你真正的原因,实际上,大多数爱好烘烤的人是按照网上或随买来的面包机里送的烤面包介绍书上的介绍方法的要求的发酵时间的,实际上,不是这样的,发面的时间是关键,发面的度不要发到必须达到二倍大什么的,起发的高度要比要求...

翁肩枫4854为何包子蒸出来后很好,过一会儿就会塌身! -
傅炭段17565206229 ______ 我认为你是醒面的时间过长才会这样的,用行话说是发过头了! 还是我来告诉吧!其实蒸包子是有要求的:第一,应该掌握它的醒发时间;是生坯继续膨胀,达到蒸后松软的目的.但还要掌握醒发的温度.湿度和时间,以免影响质量.第二,必须水开气足,盖严笼盖,无论蒸什么都要求火旺气足以后在上笼,否则会出现粘牙,瘫瘪,塌陷和僵皮的现象.还有就是要灵活掌握好蒸制的时间问题! 我已经把我所知道的都说了哦!希望能够帮助你,希望你能找到答案,做出美味的包子!

翁肩枫4854如何解决馒头表面易塌陷的现象,馒头不白的原因
傅炭段17565206229 ______ 一、做馒头过程中的关键: 1、制作松软的馒头关键是发酵.酵母菌可以使面团的淀粉发生化学变化,生成糖、醇和酸等,并且放出二氧化碳气.所以面团一定要发至两倍大. 2、加热方法如果不适当,比如用热水或开水蒸馒头,由于受热不均...

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傅炭段17565206229 ______ 馒头出锅的瞬间会瘪下去变得如同石头原因分析 1、面团醒发过度 行业里一般叫做“老了”.面团醒发过度严重的成为糊状,按不鼓起,抓无筋丝,即无筋骨,有的象豆腐渣那样散,酸味强烈,这种面团不能用来做成品,如果加以蒸制,面筋骨...

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翁肩枫4854面包发起后怎么又马上塌了 -
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