太香了，透油皮的酱肉包圆滚滚不塌陷的方法【为珊妮做面包】

「附配方」
面团：
中筋粉 200g
细砂糖 5g
温水 175g
耐低糖干酵母 3g
低筋粉 150g
猪油 8g

馅料：
五花肉 480g
姜末 5g
生抽 10g
老抽 10g
蚝油 10g
甜面酱 20g
五香粉 0.5g
葱花 50g
植物油 50g

温暖湿润的环境发酵20分钟
大火上汽转中火蒸13分钟
关火后焖2分钟出锅

Dough:
All-purpose flour 200g
fine sugar 5g
Warm water 175g
Low sugar tolerant dry yeast 3g
Low gluten flour 150g
Lard 8g

Fillings:
Pork belly 480g
Ginger 5g
Light soy sauce 10g
Dark soy sauce 10g
Oyster sauce 10g
Sweet noodle sauce 20g
Five spice powder 0.5g
chopped green onion 50g
Vegetable oil 50g

Ferment in a warm and humid environment for 20 minutes
Turn to medium heat and steam for 13 minutes
Turn off the heat and simmer for 2 minutes.

关于包子塌陷的解疑：
1.先混合一部分的中筋粉发酵起来，保证面皮在前期充分发酵。
2.后混合一部分的低筋粉，包子皮褶子清晰塑形更好，同时不会过度
发酵导致出锅塌陷。
3.加糖，帮助酵母发酵更快，加猪油面皮颜色洁白透亮，同时也更香。
4.面团只要揉匀揉透后，就不需要再次发酵了，可以直接分割擀皮。
5.包子皮不要擀太大太薄，包的时候提着面皮包馅。
6.刚擀好的皮不要着急包，多擀几个，等前边的面皮松弛一会，延展
性更好不容易露馅。
7.肉馅肥肉多一点，冷藏后凝固了更好包。
8.包好包子不要过度发酵，包子塌陷一般都是面皮过度发酵了，蒸的
时候膨胀的很大，出锅遇冷就容易塌。
9.包子皮塌陷还有一个小原因是，蒸包子的火开的太大，包子也容易
膨胀过度，出锅遇冷塌陷。

Questions about the collapse of steamed buns:
1. First mix a part of all-purpose flour and ferment it to ensure that the dough is fully fermented in the early stage.
2. Mix a portion of the low-gluten flour to make the skin folds of the buns clearer and better shaped without overdoing it.
Fermentation causes the pot to collapse.
3. Add sugar to help the yeast ferment faster, and add lard to make the dough white and translucent, and also more fragrant.
4. As long as the dough is kneaded thoroughly, it does not need to ferment again and can be divided and rolled directly.
5. Don’t roll out the bun wrapper too big or too thin. Hold the wrapper while wrapping.
6. Don’t rush to wrap the newly rolled dough. Roll out a few more times. Wait for the dough in front to relax for a while and then stretch it.
Sex is better and less likely to reveal secrets.
7. The meat filling has a little more fat, and it will solidify better after being refrigerated.
8. Wrap the buns and do not over-ferment them. If the buns collapse, it usually means that the dough is over-fermented and steamed.
It expands greatly when it is out of the pan and will easily collapse when it gets cold.
9. Another small reason for the collapse of the bun skin is that the heat for steaming the buns is too high, and the buns are also easy to steam.
Excessive expansion and collapse when cold out of the pan.

我爱面包🍞，也爱烘焙🍰
更爱做给珊妮尽尝美味~

希望同样爱做面包的你能来和我交流分享
喜欢我的视频请多多点赞评论，并敲响小铃铛🔔哦~
订阅👉http://bit.ly/3pt0z5F

更多精彩
【为珊妮做面包】   • 为珊妮做的面包  
【甜品系列】   • 甜品系列  
【开一间面包店】   • 开一间面包店  

#包子 #中国美食 #酱肉包