葱烧包
材料
"中筋面粉 300g","老面 100g","奶粉 45g","水 150g","酵母 3g","糖 15g","绞肉 300g","葱 300g","盐 适量","胡椒粉 适量","五香粉 适量","酱油 适量","香油 适量","米酒 适量","肉桂粉 适量","花椒粉 适量"
做法
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1:猪绞肉加塩搅拌出筋后再加入适量的水搅拌至粘稠,再放入酱油,糖,胡椒粉,五香粉,肉桂粉,花椒粉,米酒拌均匀,放至冰箱冰两个小时以上,使其入味。,要包时再把绞肉跟葱花跟香油一起拌一下就好,不要大力搅拌!
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2:将面粉,老面,酵母,水,糖,油,奶粉放至盆中搅拌成团
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3:放至桌上搓揉光滑,盖上保鲜膜,醒5~10分钟
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4:搓成长条状,切成剂子
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5:擀成圆薄形,包入饀料
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6:放至蒸笼里,做第二次发酵
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7:水滚后,中火蒸15分钟即可。