#ACA烘焙明星大赛#香菇猪肉烧麦

2024-05-15 18:02:52 432

#ACA烘焙明星大赛#香菇猪肉烧麦
烧麦又称烧卖、稍美(内蒙古写法,音shāo mài )等等,顶端形状蓬松束折如花,皮薄开口,是一种以烫面为皮、裹馅上笼蒸熟的小吃。据说起源于明末清初的内蒙古西部地区,后流传至京、津称为烧麦,而后至江苏、浙江、广东、广西一带,称为烧卖。南北方的烧麦在材料、做法等方面有很大差异。南方多用糯米为馅,北方以肉类居多。

Details of ingredients

  • 麦心粉100克
  • 猪里脊肉80克
  • 泡发香菇几朵
  • 3克
  • 生抽1勺
  • 料酒少许
  • 植物油1勺
  • 十三香1勺
  • 胡萝卜少许

Technique

  • 难度初级
  • 工艺
  • 口味原味
  • 时间三刻钟

Steps to make #ACA烘焙明星大赛#香菇猪肉烧麦

  • 1.将麦心粉放入面包机桶内,逐次加入开水,待成团后,取出,盖上保鲜膜饧面20分钟左右,备用
  • 2.饧面的同时制馅:猪肉洗净,剁碎,加泡发的香菇切丁,葱花
  • 3.加盐、生抽、十三香、料酒、水和玉米油,拌匀
  • 4.将饧好的面团揉匀,揉成长条,切成大小相当的剂子,压成饼
  • 5.将薄饼用擀面杖擀成薄片,边缘越薄越好。如果家里走锤,或者有玻璃啤酒瓶,用瓶肩的部分擀边缘,更容易擀出荷叶边,包出来的花瓣更繁复好看。
  • 6.取一片烧麦皮,馅料放在中间,左手推动面片形成褶皱后,递给右手。右手拇指在中间压住馅料,食指在“烧麦皮靠近馅料的部分”边转动,边接过左手递过来的捏褶稍捏实,其余几个指头托着已经捏好的褶皱,直到整个完成
  • 7.完成后,将切成小丁的胡萝卜放在“花心”处。褶皱小的花瓣,比较直立。褶皱稍大的,会像花瓣一样开放
  • 8.蒸锅中放热水,将烧麦放在笼屉上,盖上盖子,大火蒸20分钟左右即可。中途最好开盖在表面喷少许水,这样花瓣不会太干
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