如何用小苏打蒸馒头
原料:老面条:面粉50克,水适量。
面团:面粉300g,水200ml,面团一块,小苏打2g,面粉(手粉)约150g。
1.在50g面粉中加入适量的水,搅拌均匀,用手揉成面团。
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2.将面团混合,放入盆中,盖上盖子,自然发酵24小时,形成面团。
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3.取300克面粉,放在一个大盆里。
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4.在面粉中加入200ml水,直到没有干粉,然后加入面团,揉匀。
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5.放入锅中,盖上保鲜膜,放在温暖的地方自然发酵。
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6.当面团两倍大时,就做好了。面团发酵环境大概是26到28,6到8个小时就要发酵了。
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7.小苏打和几滴水混合,不要太多水。
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8.将均质后的小苏打揉成面团,一边揉面,一边放入适量的干粉,使面团松软不粘手,然后将面团做成每个50克左右的馒头坯。
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9.抽屉上放开水蒸15 ~ 17分钟,蒸5分钟后开盖。
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10.把馒头拿出来放在盘子里,就可以吃了。
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