北方戗面馒头

2024-05-30 03:00:58 242

北方戗面馒头
在北方的面食里,山东的"戗面馒头"很有特色也很有名气,这种馒头蒸好出笼后很漂亮,个头儿大、色泽洁白、表皮亮泽,入口后耐嚼,十分香甜。所谓"戗(qiàng)面"就是在揉馒头时,在已发好的面粉里再揉进去一些干面,吸收一部分发面里的水分,这样蒸出来的馒头吃着筋道。戗面馒头按传统做法都是用面肥(也就是“老面”)做为引子进行和面、发酵,发酵后还需要兑入合适的碱水,再经过加入一定比例的干面粉进行反复的揉面。我不太会揣碱水,也没有准备“老面”,所以用了干酵母来发面。
蒸出来的馒头配上自制的酒香辣椒酱,棒棒哒!

Details of ingredients

  • 面粉500克
  • 纯牛奶250克
  • 干酵母5克
  • 面粉约60克

Technique

  • 难度中级
  • 工艺
  • 口味奶香
  • 时间三小时

Steps to make 北方戗面馒头

  • 1.250克牛奶 倒入碗中,将干酵母撒到牛奶碗里,静置片刻
  • 2.将酵母跟牛奶搅匀,倒入500克面粉里,边倒边用筷子将面搅成絮状
  • 3.然后揉成光滑的面团
  • 4.盖上锅盖
  • 5.再盖上一块湿毛巾(为了防止面团表面太干)发酵
  • 6.面团发酵至2倍大,用手指蘸干面粉或水(防粘)在面团上戳一下洞,抽出手指,洞口没有变化,既不会回弹起来也不会塌陷下去就是发酵好了
  • 7.台面上撒大约60克干面粉,将面团放在上面不停地用力揉,直至干面粉全部揉进面团里(这样蒸出来的馒头可以一层一层地揭开,很好吃!)切开面团,切面无孔洞才算好。
  • 8.分成均匀大小的小剂子,我是分了10个75克一个的
  • 9.另外剩下大约 70克面团留作老面,在干面粉里滚一下沾上干粉,用保鲜膜包好放进冰箱冷藏,准备下次试着用老面做一回馒头。
  • 10.取一个面剂子,单手按压转圈揉圆,这一步要多费点功夫,越揉面团越光滑,蒸出来的馒头也越白
  • 11.揉到底面光滑后翻过来,底面朝上
  • 12.用手扣住面团滚圆,摆到到蒸笼里,再次发酵
  • 13.再次发酵,等到馒头明显变大(不需要2倍大)就可以上锅蒸了。冷水上锅,开大火水开上气后再蒸20分钟就关火,焖3分钟再打开锅盖。
  • 14.白白胖胖、皮肤细腻、水光溜滑、迷人的馒头出锅啦!掰开一个看看,里面没有大的孔洞,而且是一层层的,完美!(嘻嘻,自我陶醉一下)
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