猪油渣萝卜丝包子

2024-07-09 17:58:48 327

猪油渣萝卜丝包子
熬猪油剩下一些猪油渣,用它和萝卜丝包包子,实在太香了。因为是早餐吃,所以未来得及让面团全发就包上了。半发面的包子虽然颜值和口感不及全发面的包子,但比“死面”包子要强很多,口感不硬,也很软乎。这油渣萝卜丝包子香嫩多汁,趁热吃,甭提多香了!

Details of ingredients

  • 中筋面粉300克
  • 水萝卜600克
  • 干酵母3克
  • 温水180克
  • 猪油渣100克
  • 猪油15克
  • 大葱1棵
  • 3克

Technique

  • 难度初级
  • 工艺
  • 口味咸香
  • 时间一小时

Steps to make 猪油渣萝卜丝包子

  • 1.面粉、干酵母、不高于40度的温水同入盆;
  • 2.先用筷子搅拌成絮状,再揉成不软不硬的面团,盖上盖子饧至1.5-2倍大;
  • 3.水萝卜清洗干净,猪油渣用量多少不限定;
  • 4.水萝卜用擦丝器擦细丝;
  • 5.猪油渣切碎,大葱切碎;
  • 6.油渣和葱末同入萝卜丝盆;
  • 7.舀一勺猪油;
  • 8.撒盐,先不要混合,包之前再混合,防止萝卜丝出汤;
  • 9.面团想吃暄软的就发到2倍大,着急吃发到1.5倍亦可;面团放案板上揉光滑,拼长条,切大小均匀的剂子,擀成边缘略薄、中间稍厚的圆皮;
  • 10.放适量馅在面皮上;萝卜丝是生的,熟后就塌,所以尽可能多放馅;
  • 11.包成包子;
  • 12.全部完成啦;
  • 13.包子码放在铺了屉布的蒸锅里;如果是棉屉布,需打湿拧干再用;硅胶屉布可直接使用;也可在蒸屉上刷薄油直接码放包子;
  • 14.饧发20分钟,大火蒸15分钟,焖3分钟出锅。包子是半发面的,所以看上去没有全发面的暄软、洁白,面皮口感稍显瓷实,但依然软乎。
  • 15.猪油渣萝卜丝包子,咸香味美,吃着很软和!
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