怎么做南瓜发糕又软又好吃
用南瓜泥做的发糕,金黄的颜色非常耀眼,加了葡萄干更加香甜。 用中筋面粉或者低筋面粉都可以蒸,液体部分可全部使用南瓜泥,也可加些牛奶,增加奶香和蛋白质含量,更营养,更美味。给TA蒸个南瓜发糕,香喷喷,甜滋滋。
By meggy跳舞的苹果 【豆果美食官方认证达人】
用料- 面粉 250克
- 干酵母 3克
- 南瓜泥 300克
- 牛奶 90克
- 葡萄干 100克
1、备料:南瓜去皮去籽、蒸熟后打成泥;葡萄干用凉水泡软,沥干水
2、面粉和干酵母混合均匀
3、加入300克南瓜泥
4、面粉和南瓜泥拌成团后,少量多次加牛奶
5、混合成黏稠的糊状,挑起面糊,不轻易垂落
6、蒙保鲜膜,放温暖湿润处发酵
7、发至2倍大
8、用筷子搅拌消泡,放葡萄干
9、拌匀
10、蛋糕模具底部铺油纸,内壁刷植物油或蹭黄油
11、面糊入模具,表面用刮刀沾少许凉水抹平
12、放温水蒸锅里,发酵20分钟左右,体积是原来的1.5倍大小,大火开蒸,上汽后蒸35分钟,焖5分钟;根据面糊薄厚调整时间
13、出锅后顺利脱模,温热后切块食用
14、又暄又软
15、甜滋滋
小贴士1.\t液体部分可以全部用南瓜泥,但南瓜泥的含水量不同,所以看面糊状态酌情增减用量;加牛奶可增加奶香,也更好控制面糊的状态;发糕的材料虽然和馒头相同,但是液体比例更大,如果液体按纯水计算,发糕所用水量是面粉量的70-80%,而馒头所用水量是面粉量的50-60%;\r\n2.\t南瓜泥是甜的,但不同品种的甜度不同,所以白糖酌情添加;\r\n3.\t葡萄干也可换成红枣干、桂圆肉等干果。
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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