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枫下家园 / 美食天地 / 火姐, 有个问题请教, 这里什么面粉才能蒸出比较暄的馒头包子? 我用YIEST发面, 总是蒸不好, 但同样的面粉烤起来就没问题.
-albxu(Yukon);
2001-4-10
(#43026@0)
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All Purpose
-bloor(bloor);
2001-4-10
(#43033@0)
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我也是用的这种. 但是, 出屉的馒头包子不用多九就变得像死面一样. 烤和烙都不会这样.
-albxu(Yukon);
2001-4-10
(#43036@0)
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几个步奏和要着,首先YIEST要用温水充分融化,如果要蒸出中国店卖的那种馒头,就用牛奶代替水,而且在面粉里加上糖。待面充分发起后,做坯,然后放置至少15分钟让它再次发酵(时间不是死的,要观察),锅里放上冷水,将坯放入,注意蒸完一锅后,一定换成冷水。等圆气后蒸上10-12分钟,关火,放置15分钟后,打开锅盖。大功告成。
记住:冷水下锅,迟些揭盖。否则会缩回去。
北方人的馒头和南方人的馒头不同。一般北方人会把面揉的很到,蒸出来的馒头是一层一层的,而南方人喜欢喧喧软软的,我家劳工和我就会蒸出截然不同的馒头来,看个人爱好吧。
-firefox99(firefox99);
2001-4-10
{399}
(#43038@0)
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Good advise. You're a real teacher. Thank you, I appreciate it.
-albxu(Yukon);
2001-4-10
(#43040@0)
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In china I'm a computer teacher, but in canada I'm a cook teacher. any way, I enjoy it now. hahaha :-)
-firefox99(firefox99);
2001-4-10
(#43044@0)
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Then tell your agent you're now full of Canadian experiences.
-albxu(Yukon);
2001-4-10
(#43045@0)
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关火后放十五分钟吗?太长了, 15秒到1分钟还差不多.
-guest:FF;
2001-4-10
(#43301@0)
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如果你的馒头缩成了黑铁蛋,可别怪我没提醒你啊。
-firefox99(firefox99);
2001-4-10
(#43364@0)
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Thank you, Sailor, for promoting this post up to its right place.
-albxu(Yukon);
2001-4-10
(#43083@0)
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I remember there was a hotzone whick talk about how to make a 馒头和包子 in our forum. the name of topic is about 天津人 in vancouver.
-lazycat(lazycat);
2001-4-10
(#43146@0)