奶黄包

2024-05-20 15:03:03 121

奶黄包
奶黄是女儿的最爱,有奶黄或豆沙的包子她才吃。今天做糯米卷,同时也做了些奶黄包,几天的早餐就有着落了*。方子还是奶香馒头的方子,这是我家包子馒头的万用方子,松软奶香十足。

Details of ingredients

  • 普通面粉300g
  • 全脂奶粉15g
  • 40g
  • 牛奶150g
  • 酵母3g
  • 泡打粉2g
  • 1g
  • 鸡蛋3个
  • 白糖80g
  • 牛奶90g
  • 淡奶油60g
  • 黄油30g
  • 普通面粉35g
  • 澄粉35g
  • 奶粉30g
  • 卡士达粉1茶匙(没有可不加)

Technique

  • 难度初级
  • 工艺
  • 口味奶香
  • 时间三小时

Steps to make 奶黄包

  • 1.把面团的材料放入面包机,按面团的程序,揉成光滑的面团,发酵至2倍大。
  • 2.揉面的期间,就做奶黄馅。把牛奶,淡奶油和糖拌至糖溶化。
  • 3.加入溶化的黄油,拌匀。
  • 4.打入鸡蛋,拌匀。
  • 5.筛入粉类。(有人问用什么工具筛粉?有专门的筛粉器,也可以用图里的筛子。)
  • 6.搅拌至无颗粒的状态。
  • 7.过筛到不粘锅里。(不过筛也可以的)
  • 8.小火炒至凝固。
  • 9.用来做包子,不需要炒到太干,成团就好了。
  • 10.盖上保鲜膜放凉,分35克一份,可以分到13份。(也可以直接分成10份)
  • 11.发酵好的面团取出,按压排气,分10等份。)
  • 12.取一份撖开,包入奶黄馅。
  • 13.收口朝下,整理成圆球型。
  • 14.放入蒸锅,静置发酵30分钟(夏天20分钟)。
  • 15.冷水下锅,大火烧开转中大火蒸15分钟,关火焖5分钟出锅。
  • 16.松软奶香味十足。
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