菜肉包子 水光肌秘笈 光滑蓬松暄软的诀窍 ｜ How to make fluffy Baozi

菜肉包子的水光肌秘决，白嫩蓬松暄软。从发面开始重点揭秘如何做出蓬松暄软不回缩的包子，并介绍一款菜肉馅的配方和包子打褶的技巧。

水光肌面团配方（12个42克左右的面剂子）
中筋面粉 300克
温水 180克 （面粉重量的60%）
活性酵母 3克 （发酵）
糖 3克 （促进发酵）
油（猪油） 15克 （使包子皮白嫩光滑）
无铅泡打粉 2克 （让包子蓬松暄软）

菜肉馅配方：
五花肉碎 100克
白豆干 50克
鲜香菇 2个
白菜 80克
葱、姜末、生抽、老抽、黄豆酱、十三香、植物油、香油

The secret of making streamed buns. Starting from the dough, it focuses on revealing how to make fluffy, soft and non-retracting buns, and introduces a recipe for vegetable stuffing and the technique of pleating buns.

Dough formula (12 pasta 42 grams each)
300g all-purpose flour
180g warm water (60% of flour weight)
Active yeast 3 grams (fermentation)
Sugar 3g (help fermentation)
Oil (lard) 15g (makes the bun skin white, tender and smooth)
2 grams of lead-free baking powder (makes the buns fluffy and soft)

Stuffing recipe:
100g minced pork
50g dried white beans
2 fresh shiitake mushrooms
80g cabbage
Green onions, ginger, light soy sauce, dark soy sauce, vegetable oil, sesame oil


BGM - Lake House
original piano music composed and played by Chen Heinrich.

#惠惠小吃 #包子 #面食做法