馒头发面没发起来怎么补救
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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。
\n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☟
\n不是没发好就是不够蓬松
\n要不就是表面开裂↓崩溃
\n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)
\n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:
\n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。
\n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!
\n2、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。
\n3、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。
\n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。
\n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。
\n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。
\n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!
\n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☟
\n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。
\n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~
\n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)
\n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 -
\n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 -
\n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 -
\n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 -
\n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 -
\n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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