這個(gè)紅糖開花饅頭做了很多次，總結(jié)了一點(diǎn)小小經(jīng)驗(yàn)，今天連蒸了四鍋都非常成功，不用刀切，不用機(jī)器，零廚藝，相信廚房小白也可以
超詳細(xì)，所有問(wèn)題都寫在了步驟和小貼士里，請(qǐng)認(rèn)真看

用料

老面部分：

中筋面粉

500g

酵母

5克

10克

無(wú)鋁泡打粉

5克

溫水

240g

面團(tuán)部分：

紅糖

110克

無(wú)鋁泡打粉

5克

紅棗碎

60克

中筋面粉

45克(可增減)

老面紅糖開花饅頭(超詳細(xì)一次成功)的做法

1. 酵母、糖加水?dāng)嚢杈鶆?/li>

1. 面粉和泡打粉混合均勻倒入酵母水，攪拌后揉成面團(tuán)

1. 蓋保鮮膜室溫發(fā)酵一小時(shí)，然后冷藏發(fā)酵隔夜，或者溫暖地方發(fā)酵4小時(shí)以上

1. 發(fā)酵好的老面中間布滿氣孔

1. 準(zhǔn)備好面團(tuán)部分材料

1. 泡打粉加一點(diǎn)點(diǎn)水稀釋加入老面，揉至完全吸收

1. 一點(diǎn)點(diǎn)分次加入紅糖和面粉
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1. 揉成一個(gè)光滑面團(tuán)

1. 加入紅棗碎揉均勻

1. 面團(tuán)分成三份

1. 分別搓成長(zhǎng)條，下面兩根，中間位置放一根形成三角，捏一捏，但不要捏太緊，能貼一起就行

1. 用手揪成面劑，口朝上，直接放在籠屜上，無(wú)需再次整形，可以做6-8個(gè)，看自己喜歡大小

1. 蓋蓋子醒發(fā)大約半小時(shí)，拿起面團(tuán)明顯變輕，用手按一下緩慢回彈就可以

1. 鍋里放足夠的水，最大火燒開，一定要特別開水蒸氣要很大那種

1. 上氣計(jì)時(shí)18分鐘，全程最大火，悶5分鐘開蓋

1. 蒸好的饅頭蓬松暄軟

1. 花開的隨意好看

1. 連續(xù)整幾鍋都開花了

小貼士