#冬日生活打卡季#

馒头油条吃腻了，试试这些带馅的煎包，做法简单味道香。这次分享了6道做法，有荤有素，每一道都吃，喜欢的朋友可以收藏起来试一试。

韭菜猪肉煎包

材料：面粉500g、安琪酵母粉4g、白糖、韭菜、猪肉末、葱姜末。

爆汁煎包

材料：猪肉馅，牛肉粉，生抽，老抽，芝麻油，玉米油，花椒粉，大虾仁，盐，葱花。

素馅煎包

材料：韭菜，鸡蛋，粉条，虾皮，盐，五香粉，鸡精，生抽，蚝油，香油，300克面粉，3克酵母，白糖。

拇指生煎

材料：500克猪肉，生抽，老抽，蚝油，胡椒粉，盐，鸡精，鸡蛋，葱花，水淀粉，葱花，芝麻。

素煎包

材料：饺子皮、胡萝卜、木耳、魔芋结，鸡蛋。

馅料里面加入1勺生抽、1勺蚝油、适量盐、黑胡椒、香油，搅拌均匀。

胡萝卜鸡蛋煎包

材料：大蒜，胡萝，土豆丝，生抽，五香粉，盐，饺子皮。

小贴士：

1.发面不发面都可以，自己爱吃就行。大部分发面做法都一样，发酵好了就可以做了，馅料才是最重要的。

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郎须习4942你们好!!请问怎样做油条呢?? -
洪航蚀19127339389 ______ 炸油条 原料:面粉 500g;油适量; 其它按季节气侯投料: 春秋:白矾15克,食用碱10克,盐8克,30度温水300克 夏季:白凡矾16克,食用碱11克,盐10克,30度温水300克 冬季:白凡矾14克,食用碱9克,盐7克,45度温水325克 制法: ...

郎须习4942炸油条用安琪酵母可以吗 -
洪航蚀19127339389 ______ 不行,油条是不用酵母的,油条是属于化学蓬松,在炸之前是一小团面,油炸加热过程中里面的化学物质发生反应产生气体才膨胀.酵母是属于生物蓬松,是在加热前就会发酵产生气体.

郎须习4942怎么炸油条
洪航蚀19127339389 ______ 原料: 高粉200克、酵母4克、细砂糖15克、牛奶175克,碱、水、盐各少许. 做法: 1、在牛奶中加入干酵母,拌匀; 2、将面粉与糖混合均匀; 3、在面粉中缓缓加入牛奶,边加边搅拌,拌匀后用手揉成面团; 4、将面团盖上湿布,醒发至两倍大; 5、将碱、水、拌匀; 6、用手沾着碱水,沾一下揉打一下面团至完全揉均; 7、重新盖上湿布,待面团二次醒发至二倍大; 8、在操作台上刷上油; 9、将面团在操作台上擀宽约5公分的长条,再切成约1公分的剂子; 10、将两外剂子叠加,中间用筷子压一下; 11、锅内热油,中火,五成热时,将剂子扭转数下放入锅内,用筷子不停翻面,至油条呈金黄色; 12、捞出沥油即成.

郎须习4942如何做油条 -
洪航蚀19127339389 ______ 发粉:一汤匙, soda:一茶匙 盐: 一汤匙,或1.5汤匙 面:大约600克. 水:300ml 发粉,soda,盐,加入清水略微搅拌使溶解,加入面粉调匀,和成面团,醒10-15分钟,将面自四周围拉起向中央柔和,使之滑润...

郎须习4942炸油条的做法和配方
洪航蚀19127339389 ______ 主料高筋面粉200克酵母5克步骤1、面+酵母+水+白糖活成面团,用盖子或薄膜盖好,防止面团表面变干.2、等到面团发到2倍大时,就可以操作了,以后的步骤都要轻拿轻放,尽量少揉搓免得气泡跑掉. 3、在小碗里放2克碱面和一勺盐用一勺温水化开. 4、手蘸着碱水一点点揉入面里. 5、继续发酵至两倍大,这时面团是非常湿软. 6、面板上抹油,双手抹油. 7、将面团用手摊成长方形,切成3cm宽的长条.将切条的面稍拉,扭一下,放入7—8分热的油中炸至金黄即可.不要担心不熟,高温使油条内部迅速发泡,达到中空的组织,所以只要外面上色均匀了里面就熟了.

郎须习4942快速安琪复配油条膨松剂怎样使用 -
洪航蚀19127339389 ______ 这个东东叫安琪快速复配油条膨松剂,是安琪最新出来的产品,比之前出的无铝油条膨松剂还要省时省力,还兼顾了无铝的效果.产品特点:1、速度快:和面后20分钟即可炸油条.比传统方法节省至少5小时以上.2、吸水率高:可达到70%的...

郎须习4942如何在家自己炸油条 -
洪航蚀19127339389 ______ 油条做法1奶粉+白糖+酵母粉用温水190ml搅拌均匀.2面粉放盆中. 3先将酵母水倒入面粉中揉成面团,然后再加食用油继续揉.4揉好后发酵一个小时.5面团发至两倍大.6盐+小苏打混合,用温水15ml化开,用小苏打水将面团再次揉匀.(最好将水分次揉进面里)7盖上保险膜继续发酵,又发到两倍大,第二天早上用.(不一定都要提前一天发面的,当天发也可以,只要时间充足就可以.)8案板上抹油,手上也要抹油,将面团在案板上按压成长方形.9刀上也抹油,将大面片切成小条.10两根面条叠在一起,压扁,用筷子在中间压道沟出来,这是处理好的油条坯子.11油锅烧到七成热,下油条坯子炸制,边炸边给它翻身.12炸好的油条,好吃软柔

郎须习4942怎样用安琪无铝油条膨松剂做油条? -
洪航蚀19127339389 ______ 一、配方 面粉:1000克、盐13-16克、糖12克、安琪无铝油条膨松剂20-30克、水600-630克 二、制作工艺 1、称料:按比例称量好各种原料; 2、和面:慢速5分钟,快速2分钟,将面团搅拌均匀,至稍微起筋; 3、静置:将面团盖上薄膜,在36-40摄氏度(夏天可在常温下放置)的环境中放置1.5-2.5小时左右; 4、成型:制作成油条胚型; 5、油炸:油温180-200摄氏度,炸制3到5分钟至表面呈金黄色即可.