k******u 发帖数: 3416 | 1 【 以下文字转载自 Food 讨论区 】
发信人: kaymiliu (小觅), 信区: Food
标 题: 南方媳妇儿的面食自修课之【牛奶大馒头】——【小觅的美食日记
发信站: BBS 未名空间站 (Mon Nov 15 21:44:17 2010, 美东)
为了庆祝下雪、喝到好喝的酒,以及我纠结了几年后终于毅然放弃了正版Vista、P放弃
了自视清高的优帮兔,夫妻双双重装了盗版XP系统,于是我今晚给p做了大馒头!!!
牛奶大馒头!!!松软得像面包一样的大馒头!!!就着白米粥和榨菜、腐乳能吃下三
四个的大馒头!!!
翠花,上!
人生第一次做馒头是一个月前,为了做出正宗的北方大馒头,特意在网上找了好多北方
做法的方子。结果可能一是因为口味不习惯,二是第一次做还没找着感觉,做出来的效
果就不好。后来总结失败经验,另外搜了几个广式点心里的馒头做法,才发现自己的口味根本就不忠于正宗北方口味,还是喜欢广式点心的偏甜、奶味偏重的馒头口味~~~
不过最后终于找到了适合自己口味和段数的馒头做法——牛奶馒头!虽然外观看起来还是瑕疵很多啊,不过内部组织绝对达到了自己想要的效果!吃起来就跟在广式茶楼吃的奶油小馒头味道是一样一样儿的~~~太开心了!以后就按这个做!!!
PS.此篇日记仅供面食新手参考哈~~~北方大媳妇儿们欢迎点评指教,但千万手下留情。
。。哈哈哈
看这华丽的内部组织!!!真的跟面包一样松软啊。。。拉丝啊。。。虽然这不一定是
馒头追求的效果。。。呃。。。但绝对是我追求的效果。。。哈哈哈
材料:
中筋面粉(all-purpose flour)600g
牛奶500ml
糖50g
酵母 2teaspoons
泡打粉 1teaspoon
做法:
1、用1/3的牛奶用微波炉加热到与手温差不多,将酵母溶解于其中,放置5分钟左右,
至液体表面有小泡泡出现
2、将面粉、糖、baking powder混合搅拌均匀
3、将酵母液缓缓加入面粉中,一边用筷子搅拌,之后用同样方法加入剩余牛奶,搅拌
4、揉面,至面光盆光手光;盖上保鲜膜放在温暖出发酵至面团2倍大(我是放在暖气片
旁边的,发酵了大约1小时)
5、发酵好的面团取出后,揉面约5分钟,至面团中的气体基本排出。
6、把面团分成两份,分别搓成长条,用刀切成长方形馒头的形状(我用另一份揪了3个
剂子搓成了圆形,哈哈)
7、在蒸笼中铺上烘焙垫纸或者纯白色全棉的湿布,把整型好的馒头放入笼中(注意馒
头之间多留点空隙,因为蒸的时候馒头还会发很大),盖上笼盖继续醒发20分钟
8、锅中放入冷水,蒸笼架上,开大火;上汽后转中火蒸8-10分钟,关火焖5分钟后即可
取出。
Chinese Steamed Bread
Ingredients:
All-purpose flour 600g
Milk 500ml
Sugar 50g
Yeast 2teaspoons
Baking powder 1teaspoon
Directions:
1. Microwave 1/3 of the milk until it gets as warm as your fingers, put
yeast into the milk and let it stay for about 5 minutes.
2. Mix flour, sugar, baking powder together in a big bowl.
3. Pour all the liquid into the mixture powder slowly, in the meantime, use
chopsticks or fork to stir it quickly.
4. Knead the dough until it’s smooth on the surface, cover the bowl with
plastic wrapping, let the dough rising for an hour, then its size will
become as twice as before.
5. Knead it again for another 5 minutes
6. Equally divide the dough into two parts. Roll each one into long sticks,
cut it into several cubes or separate it into some balls.
7. Place the dough in the steamer with parchment paper or wet cotton cloth
on the bottom. Stay for another 20 minutes to rise again.
8. Start steaming with cold water, high heat until there is steam coming out
, turn to medium heat for 8-10 minutes. Preventing the bread turning smaller
at the time you open the steamer, turn off the heat, let the bread stay in
the steamer for another 5 minutes. | N**i 发帖数: 3857 | 2 这里中国店有一种专门的面包粉,出的馒头特松特白。 | y******i 发帖数: 406 | 3 ding~~~
Love milk mantou! | q*****i 发帖数: 9 | 4 为了庆祝下雪? 这边貌似尚未下雪。楼主在北密的干活? |
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