推荐回答(5个)
蒸馒头时小苏打与面粉的比例为5%,要发面。
手把手教你蒸馒头的做法
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先把一小勺白糖放入290克的36度温水中搅拌溶解,然后再将发酵粉加入搅拌溶解,静置10分钟或许更长时间,直到水面上产生一层绵密的泡沫,像卡布奇诺一样,这时说明酵母已经被充分激活。
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将上述已经激活的水分次加入到面粉中,边加边搅拌,搅到最后面粉都成絮状,已没有干面粉。各面粉吸水量略有不同,水量可以适当调整。
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揉成光滑的面团,软硬适中。
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盖上盖子,室温下醒发,温度高发得就快,半小时左右,温度低发得就慢,一小时甚至更长点时间,如果你想准确控制醒发时间,可以把这个面盆坐到36度的温水盆里,水浴醒发,通常半小时就会发好。
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发好的面团,一戳一个洞,体积也膨大了许多。
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案板上洒上适量干面粉,将发好的面团从盆里倒到案板上,面团内部充满了蜂窝样的密密麻麻的气孔,非常的膨松。这时你闻一下,是有一股酸味的。
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用食指和拇指捏一小捏小苏打,你要问具体的量也就是0.7克,没有称就靠捏,放到案板上,均匀的揉到面团里,中和面团发酵产生的酸味。
小苏打不要放太多,多了就发黄了;而且要揉匀,否则会有小黄点。
不放小苏打也能蒸出来馒头,但是有酸味,不好吃。
揉面过程中要放多少干面粉?如果严格按本菜谱的面水比例和的面,有一小把干面粉就够了,如果水放多了面和稀了,就要多放点干粉,最终以面团软硬适中为标准!
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揉面过程中,可以切开看看面团内部的气孔,如果还很大,说明还没揉到时候,继续揉。
!!!怎么才能揉光滑?揉一会儿,把面团切开排排气,然后继续揉,直到切开再没有气孔!
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这个气孔已经很小了,揉得差不多了,再揉一会儿再切开,没有气孔就可以了。
如果空气没排空,蒸出来的馒头就会太过松软,内部气孔大。
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将上述揉好的面团平均分成12份,每份再揉出空气,转着圈的揉成一个个圆圆的结实的馒头,注意封口一定要捏牢,否则蒸时空气进入馒头里,馒头表面就不光滑圆润了,就会形成月球表面,坑坑洼洼的。
连圆馒头都不会揉的,可以在揉好面团后,搓个长条,然后拿刀切,将就点吃刀切馒头吧,反正吃进去都一样!
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锅里放冷水,蒸帘上刷薄薄的一层色拉油(防粘用的),摆上馒头,留好空隙,盖好,静置10-20分钟左右,等待二次发酵。如果室温低,可能二发时间需要30分钟甚至更长,最终以发到位为准。
发到位的馒头会长大一圈,手拿一下会感受到内部充气了,有变轻的感觉。这时候盖上锅盖开中火开蒸,看到有蒸气冒出来之后开始计时,蒸15分钟熄火,不能马上起锅,馒头突然遇冷会缩,要再闷3-5分钟,慢慢冷却。
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闷好后起锅,香喷喷的馒头华丽亮相。。。
馒头蒸好后不能一直这样放锅里,会湿的,吃不完的要拿出来,盛在干燥的容器里,盖好,防止馒头风干了,凉透之后装保鲜袋放冰箱冷藏可以储存三至五天,如果想储存更久就放冷冻室,下次吃时放锅里蒸十分钟跟新的一样。
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蒸馒头时小苏打与面粉的比例为5%,要发面。
蒸馒头的做法如下:
材料:面粉 40~50g、酵母 2~3g 、白糖 适量 、水 100g、面粉 200g
1、温水100g倒入盆内,加入酵母。 酵母的量在2~3g之间,即倒下的酵母能平均覆盖住水面为宜。
蒸馒头一般都是放小苏打的,但是小苏打的比例是有一定量的,两三斤面放3g小苏打,我觉得就刚刚好。如果觉得有点儿酸味儿,那可以放点儿碱面,一定要放一点点。出了那馒头又白又软
发好的面做馒头盘面的时候放小苏打。
两斤面粉放三克小苏打就可以了,不需要放太多。
使用酵母的基本上就不用放了,老发的可以先放,也可以后放,后放的的好处是可根据面发的程度适度增减即可。
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