簡單又清楚折疊包子影片 Simple and clear folding bun video скачать в хорошем качестве

簡單又清楚折疊包子影片 Simple and clear folding bun video

內餡-21個份量-每個40g A芋頭716g B奶油47g C沙糖100g D牛奶50g（調整軟硬度） 芋頭刨絲蒸熟，趁熱加入B和C，打勻後再加入D,.若喜歡細緻滑順的口感可將拌好的芋泥餡過篩，口感會更好。 包子皮--21個份量--每個78g 薯泥含水量不一，餅皮水份不要一次下足，保留小部分在麵糰成糰後再行調整。 （無老麵配方） 中粉1008g 糖95g 速溶酵母7.5g 水401g 油19g 熟紫薯泥118g （有老麵配方） 老麵172g 中粉902g 糖86g 酵母5.5g 水350g 油17g 熟紫薯泥118g 老麵製作-將無老麵配方做好基本發酵（大1.5倍），冰冷凍保存隔日做為老麵用，2星期用完（一般原味餅皮也可做為老麵用）。 包子皮所有材料攪拌到呈現光滑如耳垂狀即可，麵糰完成溫度24-26度，打好的麵糰若溫度過高，易導致發酵過快，餅皮孔洞太大，成品表面粗糙不細緻。 麵糰打好後不需鬆弛，直接桿壓成長方形，以針挑破氣泡讓麵糰更細緻，接著3折，反覆此動作3次（三桿三折），接著刷去麵皮多餘粉料，將餅皮下端2公分壓薄，整片麵皮均勻刷上水-最上端1.5公分不要刷水，接著將麵皮捲起搓成均勻的粗細，分割（若是要做成饅頭，分割好後即可進行最好發酵），滾圓，留20g小麵糰搓圓（做水杯發酵法用），蓋上濕布鬆弛10-20分（鬆弛時視麵糰完成溫度及操作速度調整）。 鬆弛完成後桿成內厚外薄，包上內餡，全部包好後移進發酵箱（後發溫度35度），取一透明杯裝常溫水，將20g小麵糰放入水杯，和包好的包子一同進發酵箱。 水杯內的小麵糰浮出水面1/3即可開始煮水，水沸騰後轉中火放上包子蒸20分。 我的蒸包子方式-使用鐵蒸籠，鍋蓋包一粿巾（防止滴水），蓋子放一筷子（讓蒸氣不易殘留鍋內），竹木蒸籠則不需包粿巾夾筷子，爐火不要太大（飄出的煙是斜飄的），蒸好不動它停5分鐘再開一小洞放蒸氣5分鐘，即可開蓋。 Karen Kuakaylin ~~ Filling-21 servings-40g each A-Taro 716g B-Cream 47g C-sugar 100g D－50g milk (adjust the hardness) Taro shredded and steamed, add B and C while hot, then add D. If you like a fine and smooth taste, you can sift the mixed taro paste to make the taste better. Bun skins - 21 servings - 78g each The water content of the mashed potato is different, so don't fill the water at one time. Keep a small part of the dough and adjust it after the dough is formed. (No old face formula) Medium flour 1008g Sugar 95g Instant yeast 7.5g Water 401g Oil 19g Cooked purple potato mash 118g (There are old noodle recipes) Old noodles 172g Medium flour 902g Sugar 86g Yeast 5.5g 350g of water Oil 17g Cooked purple potato mash 118g Making old noodles-Basically ferment the formula of no old noodles (1.5 times larger), and store them in ice for the next day as old noodles, and use them up in 2 weeks (generally plain pastry can also be used as old noodles). Stir all the ingredients of the bun skin until it is smooth like an earlobe. The finished dough temperature is 24-26 degrees. If the temperature of the beaten dough is too high, it will easily lead to too fast fermentation, too large holes in the crust, and rough surface of the finished product. After the dough is beaten, there is no need to slack, directly press it into a rectangular shape, use a needle to break the bubbles to make the dough more delicate, then 3 folds, repeat this action 3 times (three rods and three folds), then brush off the excess flour on the dough, Thin the lower part of the skin by 2 cm, and evenly brush the whole piece of dough with water-do not brush the top 1.5 cm, then roll up the dough and rub it into a uniform thickness, and divide it (if it is to be made into a steamed bun, it can be best done after dividing. Fermentation), round, leave 20g of small dough to be rounded (for water cup fermentation method), cover with a damp cloth and relax for 10-20 minutes (depending on the temperature of the dough and the speed of operation adjustment). After the relaxation is complete, the rod becomes thick and thin on the outside, wrap the stuffing, and then move it into the fermentation tank (after the temperature is 35 degrees), take a transparent cup with room temperature water, put 20g small dough into the water cup, and wrap it. The steamed buns enter the fermentation tank together. The small dough in the water cup surfaced 1/3 to the surface and you can start to boil the water. After the water boils, turn to medium heat and put on the steamed buns for 20 minutes. My way of steaming buns-use an iron steamer, cover a kueh towel on the lid (to prevent dripping), put a chopstick on the lid (to prevent the steam from remaining in the pot), and a bamboo steamer does not need to wrap the kueh towel with chopsticks. It is big (the smoke is slanting), it can be steamed well, stop for 5 minutes and then open a small hole to let the steam for 5 minutes, then the lid can be opened.