查看完整版本: 豆角鲜肉包子[14P]

豆角鲜肉包子[14P]

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[size=4][/size]猪肉糜加盐、生抽、老抽、黑胡椒末、蚝油及葱花拌匀，如冰箱腌制一小时以上。[size=4][/size]^,v5OAcP"e
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豆角掐去头尾，洗净，开水烫一下，捞起来切碎。
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腌制好的肉糜和豆角，加少许盐。#@l9HY8n"{+[.]bI1C
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$LX"S U,V B0{ 拌匀备用。
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%PT@9IZC.Z b:p*u 所有面团材料揉成团，盖上一块湿纱布，室温发酵至两倍大。"M`om-yue d
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发酵好的面团，充分揉匀，分成大小相等的包子剂子。我分了14个。7_z P!f'Y4O{w3d
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g @)J%W9[$C)Q 擀皮。
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放入馅料。
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[img]http://59.imagebam.com/download/97p0IJQ8c2iFu_BUF8Z0KQ/20680/206799560/9.jpg[/img]
]6i!@5}_Dv 包成包子。包子褶皱还不是很会包，还需要练习啊。)r2o:yt't+q7nG^&cFW|
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qf9| _B8c#{W&zG!pvvq 学包了几个柳叶的，第一次包不是很好看。}
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[img]http://59.imagebam.com/download/13cg6Vs3kDp7DD75PZCV7A/20680/206799576/011.jpg[/img]
qZH4{ M0G O6c%t 包好的包子放入提前放好冷水的蒸锅中，蒸屉刷一层薄油，蒸好才不会粘锅。
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盖上盖子饧20分钟。GTl7rl
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开火，水开后继续蒸18分钟，关火后，继续焖5分钟，即可出锅。[size=4][/size]%`EywG"NV

+_V3}3QfT [[i] 本帖最后由 左箭头B 于 2012-8-24 22:26 编辑 [/i]]