这种方法做馒头口感更加松软 快来看看怎么做
![](http://pic.ikafan.com/imgp/L3Byb3h5L2h0dHBzL2ltYWdlMTA5LjM2MGRvYy5jbi9Eb3dubG9hZEltZy8yMDIxLzA0LzAyMTQvMjE5MTg4NjQzXzFfMjAyMTA0MDIwMjE4Mzg1Nzk=.jpg)
酵种发酵时间较长, 经过充分发酵内部形成充满蜂窝的海绵组织,这种做法不光省掉第一次揉面,做出来的馒头口感更松软,保湿效果更好一些。 食材: A :酵种 面粉600克、牛奶600克、酵母6克 B:面粉400克
![](http://pic.ikafan.com/imgp/L3Byb3h5L2h0dHBzL2ltYWdlMTA5LjM2MGRvYy5jbi9Eb3dubG9hZEltZy8yMDIxLzA0LzAyMTQvMjE5MTg4NjQzXzJfMjAyMTA0MDIwMjE4MzkxMzI=.jpg)
将酵种的牛奶和酵母混合均匀,倒入面粉,用筷子充分搅匀。
![](http://pic.ikafan.com/imgp/L3Byb3h5L2h0dHBzL2ltYWdlMTA5LjM2MGRvYy5jbi9Eb3dubG9hZEltZy8yMDIxLzA0LzAyMTQvMjE5MTg4NjQzXzNfMjAyMTA0MDIwMjE4Mzk2NzM=.jpg)
将面盆上部用保鲜膜覆盖好,使面团发酵至原体积三倍大。
![](http://pic.ikafan.com/imgp/L3Byb3h5L2h0dHBzL2ltYWdlMTA5LjM2MGRvYy5jbi9Eb3dubG9hZEltZy8yMDIxLzA0LzAyMTQvMjE5MTg4NjQzXzRfMjAyMTA0MDIwMjE4NDAyMzY=.jpg)
倒入B的面粉,先在盆里大体搅匀,再倒出来充分地揉面。
![](http://pic.ikafan.com/imgp/L3Byb3h5L2h0dHBzL2ltYWdlMTA5LjM2MGRvYy5jbi9Eb3dubG9hZEltZy8yMDIxLzA0LzAyMTQvMjE5MTg4NjQzXzVfMjAyMTA0MDIwMjE4NDEx.jpg)
揉成一个光滑均匀的面团,分割成每个135克重的剂子。
![](http://pic.ikafan.com/imgp/L3Byb3h5L2h0dHAvaW1hZ2UxMDkuMzYwZG9jLmNuL0Rvd25sb2FkSW1nLzIwMjEvMDQvMDIxNC8yMTkxODg2NDNfNl8yMDIxMDQwMjAyMTg0MTY1Nw==.jpg)
再将剂子逐个充分揉透,搓圆成馒头生坯。铺垫好玉米皮,于温暖处覆盖好,醒发1小时至面团明显松软。
![](http://n4.ikafan.com/assetsj/blank.gif)
开水上锅,蒸18分钟左右,关火后5分钟再开锅即可。
![](http://n4.ikafan.com/assetsj/blank.gif)
快来尝尝吧,采用这种方法的面食更松软,也很好吃哦。 选自CANDEY的《百变面点》一书,版权所有。
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