蒸馒头 让馒头光滑细腻的4个技巧

各地馒头的做法 / Steamed buns / Mantou 不同，今天分享一种北方家常馒头的做法，没有糖或油。用的是一次发酵的方法，相比二次发酵，做起来更简单。一次发酵馒头表面光滑的关键是控温，让面团在整形完成之前不要发酵起来，这样就能最大限度的减少面团里的气泡，馒头就非常容易揉光滑。如果大家用厨师机揉面，2档揉18分钟即可。祝大家新春快乐！

蒸馒头的做法:
中筋面粉 375克 (2 杯+⅓ 杯)
速发酵母 3克 (1 茶匙)
冰水 180克 (⅓ 杯+½ 杯)

室温开盖发酵至1.5倍大；
冷水大火上锅蒸, 水开上汽后转中火, 蒸19分钟；
关火, 等5分钟, 揭开小缝, 等3分钟, 开盖

Steam Buns / Mantou Recipe:
All-purpose Flour 375g (2 Cups+⅓ Cup)
Instant Yeast 3g (1 Tsp)
Ice Water 180g (⅓ Cup+½ Cup)

Let rise at room temperature until 1.5 times of the original size;
begin steaming with cold water over high heat, turn to medium heat when water boils and steams appear, steam for 19 minutes;
turn off the heat, wait for 5 minutes before having a small opening, wait for another 3 minutes before fulling opening the lid

蒸馒头, 馒头, 馒头的做法, 家常馒头的做法, steam buns, Mantou