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包子要这么做,再也不用去外面买了!
浏览:  来源:http://www.300jz.com 添加时间:2019-04-23 15:29:21
包子是一种传统食物,下面天方包子加盟给那些不知道怎么包包子的小伙伴介绍一下可口好吃包子的做法,希望对大家有所帮助!
Steamed bun is a traditional food. Now Tianfang steamed bun joins us to introduce the delicious steamed bun to those who don't know how to make steamed buns. I hope it will be helpful to you all.
用料:特精小麦粉200克;温水80克;牛奶20克;白糖10克;猪油10克;酵母2克;泡打粉1克(可选)
Ingredients: 200g wheat flour, 80g warm water, 20g milk, 10g sugar, 10g lard, 2G yeast, 1g baking powder (optional)
做法:温水与牛奶混合,加入糖,搅拌至糖溶解;再加入酵母搅匀,使其活化。
Practice: Mix warm water with milk, add sugar, stir until sugar dissolves, and add yeast to stir and activate.
面粉、泡打粉混合后过筛,用料理盆装好,中间堆高后挖个小坑(如火山口的样子)。
After mixing the flour and baking powder, sieve them and pack them in a cooking basin. When the middle pile is high, dig a small pit (like a crater).
双手对面团进行搓揉,成团后推揉成长条,对折,再揉成长条并对折,重复以上的动作,至面团不粘手。
The dough is kneaded with both hands, then the dough is rolled into strips, folded in half, then kneaded into strips and folded in half. Repeat the above actions until the dough does not stick to the hands.
加入猪油继续重复之前的揉面动作,一直揉到面团表面光滑细腻,全过程20分钟左右。
Add lard and repeat the previous kneading until the dough surface is smooth and delicate. The whole process lasts about 20 minutes.
把光滑的面团在工作台上用料理碗盖好(保鲜膜也可,只是不那么环保),静置发酵至2.5倍大(视气温情况,需要40~60分钟左右,这段时间可用来准备你喜欢的包子馅。)
Cover the smooth dough on the table with a cooking bowl (fresh-keeping film is also acceptable, but not so environmentally friendly), and let it ferment to 2.5 times larger (depending on the temperature, it takes about 40 to 60 minutes, which can be used to prepare your favorite stuffing of steamed buns).
发好的面团,用擀面棒进行排气。压平表面,此时可以感觉到气泡爆裂的“啪啪”声,折叠后再次压平,重复四五次,把全部的气体排掉。(如果有压面机的,直接用机器压四五次就可以了。)
The finished dough is exhausted with a rolling rod. Flatten the surface, then you can feel the bubbles cracking "click" sound, fold and then flatten again, repeat four or five times, to exhaust all the gas. (If you have a press, press it four or five times directly.)
天方包子加盟
托起面片,把中央厚的部分放在另一只手虎口位置上,填上备好的馅料,开始进行包边。(这个手法很难用文字表述清楚,大家可以百度“包包子”的相关视频学习一下。)
Hold up the dough, place the thick part of the center on the mouth of the tiger in the other hand, fill in the prepared filling, and begin to wrap the edge. (This technique is difficult to express clearly in words. You can learn about Baidu's "Baozi" video.)
包好的包子排在垫了湿油布的蒸架上(垫油纸、纱布都可以,没有的话直接在蒸架上抹一层食用油也行,目的都是防粘),包子之间要留出与包子半径相等的空间,以防止发酵膨胀后包子被粘连。
The wrapped steamed buns are arranged on the steaming rack with wet oil cloth (grease paper and gauze can be used, if not directly put a layer of edible oil on the steaming rack, for the purpose of anti-sticking). The radius of the steamed buns should be equal to that of the steamed buns, so as to prevent the steamed buns from sticking after fermentation expansion.
在蒸锅里倒入2CM高的水,烧开之后,把排放好包子的蒸架置入锅中(这里最好戴上隔热手套操作,防止被水蒸气烫伤),用喷壶在包子表面上均匀地喷上一层水雾,盖好锅盖(如果盖与锅之间有缝隙,用毛巾捂严实防止漏气),大火蒸15分钟。
Pour 2CM high water into the steaming pot. After boiling, place the steaming rack discharging the steamed buns in the pot (it is better to wear heat-insulating gloves to prevent scalding by steam). Spray a layer of water mist evenly on the surface of the steamed buns with a spray pot, cover the cover well (if there is a gap between the cover and the pot, cover it tightly with a towel to prevent air leakage). Steam over high heat for 15 minutes.
蒸好后关火,不要因为心急去揭开锅盖(否则你就睁着眼睛,去看着那胀得美美的包子表皮瘪掉吧),等五分钟锅内气温降低后再打开,揭盖时注意防止水蒸气滴到包子表面上。
Turn off the heat after steaming. Don't open the lid of the steamed bun because you are anxious (otherwise you will open your eyes and see that the skin of the steamed bun is flattened). Wait five minutes until the temperature of the steamed bun decreases and then open it. When uncovering, pay attention to preventing water vapor from dripping onto the surface of the steamed bun.
好了,今天由天方包子加盟带来的精彩内容就给大家介绍到这里了,希望通过我们的讲解对大家有所帮助!我们的官网是:http://www.300jz.com!谢谢大家的支持!
Well, the wonderful content brought by Tianfang Baozi's joining in today is introduced here. I hope that it will be helpful to you through our explanation! Our official website is: http://www.300jz.com! Thank you for your support!
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