褐麦馒头

2024-04-20 03:28:06 105

褐麦馒头
今天的这个褐麦馒头。原材料就很珍贵,来自北纬48度的呼伦贝尔大草原。那里气候寒冷,土质肥沃,河水清澈,日照充沛,不仅牛羊成群,更有着不可多得的农作物。褐麦,又称黑麦,便是这片沃土奉献给人类的“舌尖上的美食”。
用褐麦粉做馒头,口感暄腾柔软,麦香浓郁,细嚼甘甜回味,浅褐色的馒头光溜细腻,其中的麸皮清晰可见,其营养价值更胜于普通面粉,尤其适合三高和亚健康人群。要想馒头表面光滑、内部细致,揉面是关键,特别是发酵之后整形之前,一定要花至少5分钟反复揉搓,才能确保蒸出来的馒头达到完美阶段。能做到这点,除了掌握要领外,还要多多实践,充分感受面团在手中的状态变化。做到这一点,“舌尖上的大厨”离你不远了!

Details of ingredients

  • 新良褐麦粉250克
  • 酵母3克
  • 凉水160克

Technique

  • 难度初级
  • 工艺
  • 口味原味
  • 时间三小时

Steps to make 褐麦馒头

  • 1.1.褐麦粉、酵母、凉水一同放入面包桶中;
  • 2.2.将面包桶安放在面包机中,启动揉面程序10分钟;
  • 3.3.面团光滑细致,桶上盖一块湿布,盖上盖子,选择“发酵”60分钟;
  • 4.4.面团是原来的2倍大,手指蘸面粉在顶部戳个洞,不塌陷不回缩,发酵成功;
  • 5.5.面团取出放在揉面垫上,撒少许面粉,用力揉5分钟左右,不时地将面粉揉进面团,直到面团柔软有弹性,切开后里面细致无明显气孔,这样的面团蒸出来的馒头才能表面光滑;
  • 6.6.先切出15克左右的一块,剩下的分成6等份,分别揉圆,大面团可直接放在蒸屉上;
  • 7.7.小面团擀成薄片,用小花朵和叶子的模具刻出造型;
  • 8.8.花片背面点一点儿水,贴在馒头表面,再用牙签的圆头在花芯处轻轻按压一下,这样花朵会更有立体感;馒头放在温暖湿润处进行二次发酵;
  • 9.9.待馒头圆润是原来的2倍左右时,入蒸箱或者蒸锅中,大火上汽后蒸20分钟;
  • 10.10.焖8分钟左右再出锅,表面光滑无皱纹。
  • 11.看,光滑无比
  • 12.组织细致
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