怎样烙饼又软又简单
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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????
\n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。
\n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~
\n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：
\n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！
\n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
\n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
\n1、蒸馒头，用高筋面粉还是低筋面粉？
\n2、发面总是不成功怎么办？？
\n3、想要松软可口，除了酵母，必加的几样是？
\n4、为什么我蒸出来的包子是塌的？
\n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）
\n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。
\n馒头咋做才松软好吃、有弹性？
\n1、选对面粉你的馒头已成功一半！
\n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！
\n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。
\n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！
\n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”。
\n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。
\n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。
\n4、“三次醒发”要学会
\n否则出锅后死皮、塌陷又难吃！
\n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。
\n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。
\n直接上锅蒸的馒头表面“发紧”，馒头不够松软，口感偏硬。
\n5、蒸馒头冷水还是热水上锅？
\n蒸馒头一定要冷水上锅，不能用热水。
\n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？
\nA：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。
\n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！
\n“弹簧”馒头，原来做法这么简单
\n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！
\n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
\n食材：面粉 /酵母 /白糖 /泡打粉 /炼乳
\n蛋清 /酸奶 /猪油 /炒肉酱等
\n做法
\n- 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。
\n- 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。
\n- 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。
\n- 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。
\n- 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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冉薛贾2464家常饼怎样烙才松软 -
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