大家好我是小豪。今天我们来做白白胖胖的大馒头。馒头有分一次发酵和二次发酵两种做法做法上有些许不同我会用两种做法做出馒头来比较你喜欢哪种口感就用哪一种做法吧。这是一个没有盐没有泡打粉没有改良剂的配方面团只要揉透揉光你依然可以做出又白又软的大馒头放凉后也不会变得像石头一样硬。

小豪每周都会跟大家分享一款美食或糕点的做法和秘密。点以下的链接订阅小豪厨房并打开旁边的小铃铛这样你就不会错过小豪发布的最新视频~
   / @haoskitchen  

PS
05:22 有错误讯息温水/温牛奶的量是100g

配方可以做4个大馒头每个80g左右
普通面粉/中筋粉。。。200g
酵母。。。2g
白糖。。。20g
温水/温牛奶。。。100g
白油/植物油。。。8g

蒸法
用金属蒸笼锅盖需要开个小缝隙让多余的水蒸汽尽快散掉。用竹蒸笼就可以省略这一步。凉水上锅先用大火把水煮滚。水滚冒出水蒸气后转中火蒸15分钟。蒸熟后要焖35分钟才开盖避免馒头塌缩。

Hello everyone, I am Xiaohao. Today we are going to make steamed buns. Steamed buns have two different methods to make: once fermentation and twice fermentation. The methods are slightly different. I will use the two methods to make steamed buns and compare. Use whichever method you like. This is a formula with no salt, no baking powder, and no improver. As long as the dough is kneaded thoroughly, you can still make a white and soft big steamed bun. It will not become as hard as a stone after cooling.

Xiaohao will share with you the recipes and secrets of a delicacy or pastry every week. Click the link below to subscribe to Hao’s Kitchen, and turn on the small bell next to it, so that you will not miss the latest video released by Xiaohao~
   / @haoskitchen  

PS! !
05:22 There is an error message, the amount of warm water/warm milk is 100g

Recipe: (you can make 4 large steamed buns, each about 80g)
Plain/allpurpose flour. . . 200g
Yeast. . . 2g
Sugar. . . 20g
Warm water/warm milk. . . 100g
White oil/vegetable oil. . . 8g

Steaming method:
With a metal steamer, a small gap needs to be opened in the lid to allow the excess water vapor to dissipate as soon as possible. You can omit this step with a bamboo steamer. In a pot with cold water, boil the water first with high heat. After the water boils vapor come out, turn to medium heat and steam for 15 minutes. After steaming, simmer for 35 minutes before opening the lid to avoid the buns from collapsing.

#馒头 #mantou #steamedbuns #面食