Скачать с ютуб 奶黄包奶黄馅egg yolk custard в хорошем качестве

奶黄包奶黄馅egg yolk custard

奶黄包,奶黄馅,奶黄包的制作,dim sum,custard filling,custard bun,custard buns,steamed buns,包子的做法大全,包子皮怎么做才白白松软,包子馅做法大全,包子馅,包子怎么捏,包子怎么包,包子褶子练习,奶黄馅的制作,奶黄馅怎么做,怎么做奶黄馅,奶黄包怎么做,奶黄包怎么做好吃,怎么做奶黄包好吃,egg yolk egg yolk recipes,egg yolk custard bun,egg yolk custard recipe easy,egg yolk,custard bun recipe,egg yolk custard recipes 面片用一档压十几遍光滑后两层叠在一起，撒一些干粉防粘，擀面杖轻轻地压一压，让贴合紧密一些，用厚一些的尺子压出纹路。切出来的边边角角直接放蒸笼，不要折腾。面皮翻过来放上奶黄馅，不要放太多，因为面片比较干，弹性会差一些，馅多了收口困难。非常简单的造型，包肉馅会更好吃。贝壳馒头出镜几次了，包子做不漂亮的可以考虑一下这几种做法。我在之前的视频里分享过几十种花卷馒头，绝大部分简单又好看的造型都要用到压面机，压面机可以把空气排得比较干净，做出来得馒头花卷才光滑，如果不想这么麻烦那就用面包机做懒人馒头也是非常好吃的。尺子要厚一点花纹才立体。再做一个特大号海螺，先把面片翻过去，参考了肉龙的做法。先把边缘压薄一点。夏天做包子馒头手速一定要飞快，我已经强调过很多次了。老朋友都知道我做馒头要经过三次发酵，一次发酵做的馒头虽然很好看，但是味道是不能跟三次发酵相比的。关于新手做馒头容易遇到的问题我在前面的紫薯卷中说得很详细，大家有任何不明白的地方请留言，如果你觉得我的视频分享了有用的信息请帮我点个赞，谢谢。封口沾点水不容易散开。下面我对比一下三种方法做奶黄馅。配方来自下厨房知名博主泳歌。详情见评论区。2个鸡蛋100克左右，加60克细砂糖，搅打1 分钟直到均匀，加入60克牛奶，40克淡奶油，淡奶油不要省略，非常增香。搅拌均匀。25克面粉，25克玉米淀粉，25克奶粉混合过筛，原配方用的小麦淀粉，我没有买到。继续搅拌均匀，加入30克黄油，我先演示一下隔水加热 ，不敢把火开得太大，蒸汽太多很容易烫到手，火小一点需要时间长一点才能糊化。要不停的搅拌，温度一上来很容易结块。完全烫熟以后就拿出来，不均匀也没关系，后面会放大招。加盖保湿，表层容易风干。因为隔水加热比较麻烦，我试一下蒸出来的效果。表层就像蒸老的鸡蛋，底下非常扎实，先不用管它，后面还要处理。第三种用微波炉加热，加各种粉的时候面粉不需要过筛，直接搅拌均匀就可以了，加完黄油后，微波炉加热一分钟，已经有部分面糊熟了，继续微波炉加热一分钟，这次大部分都熟了，搅搅均匀，中间留出一个洞，再次微波炉加热半分钟就差不多了。把三次的奶黄馅全部放到搅拌机里搅打均匀，就顺滑细腻了。我觉得用微波炉的方法最简单。大家一次少做点，尽快用完，奶黄馅冷藏后我觉得口感不好，做奶黄包还行。谢谢观看欢迎订阅When I was trying to make my own steamed bun several years ago, I failed so many times, even I consulted the pro and checked many recipes.When I open the lid I often see dark and hard dough . There are many reasons: 1 The yeast is not active. Test the yeast if you are not sure. Mix yeast with warm water (about 90-95 degrees, hot water will kill the yeast), and rest for some minutes, if you find a lot of bubbles on the top, the yeast is good. 1 酵母失去活性了。先用温水化开酵母静止一会，表面一层气泡说明有活性 2 The flour is not fresh. This is my No.1 fail reason. I was very confusing why sometimes I can make but after a few months I could not. Finally I realized that I stored the flour for a long time, and my house is kind of moist, when I use fresh flour, the problem is solved. Try to use all- purpose flour with less protein,but not cake flour, if you like puffy. 2 面粉受潮或者不新鲜。这是我失败的第一大原因，因为以前面粉买回来用很久，所以每次刚开始馒头会成功后来就又黑又硬了 3 The dough is not fermented well. Many people mix all the ingredients at a time to make it easier, but I mix about 20% flour, water and yeast and ferment at the beginning as start. For sure the bun tastes better. When the dough expands to 2-2.5 times the original size is enough, I won’t steam bun with over fermenting dough, I use the dough as start for future bun. In summer, the ferment is very fast, in winter you can put the container in a warm place to speed up. To tell the truth, ferment for longer time on lower temperature will result in better taste, just balance. 3 面没有发好，2-2.5倍之间是理想的程度，做出来才喧软有弹性白白胖胖 4 The dough doesn’t rest for enough time before steam. After you put every dough into the steamer, wait until it’s bigger, just you can feel the change. Do not let them expand too much, or the texture would be rough. 4 二次醒发不够，生胚要稍微大一点点再上锅蒸，如果二次醒发过度馒头组织粗糙也是不成功的 5 The burner is too strong. Once my friend complained she always failed the bun, I told her set the burner between medium and high, which perfectly solved the problem. 5 火力太大，有朋友听我的建议用中火蒸成功解决了问题 6 There are not enough steam. If the ventilation is not that good, the dough won’t get enough steam, one of my friends used a knife to enlarge the holes on the steamer, it worked. 6 蒸汽不够，如果蒸笼孔太小，馒头得不到足够蒸汽肯定是蓬发不了的 7 The dropping from the lid. I hate the dropping and used to wrap the lid with cheese cloth and kitchen towel .Now I found 10 inch diameter bamboo steamer, which can just sit on my pot. I store the bamboo steamer in very dry room, or it will get mold very soon. 7 锅盖滴水，我用竹蒸笼没有这个问题，平时放在干燥的地方不然容易发霉。没有竹蒸笼需要用厨房纸和纱布包住锅盖 8 Another possible reason might be you open the lid too soon. Almost every poster will mention that wait for 3-5 minutes before you open the lid. 8 曾经我对焖5分钟开盖半信半疑，后来忍不住亲测了一下，果然塌了 Well, you may find it’s kind of hard to make the bun, but actually if you know all these tips you can make the same good buns.