丰收的季节金灿灿,一起来做香甜松软的南瓜馒头吧!不放糖也是甜丝丝的,清香又美味。
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2、馒头的大小不一样,蒸制时间要根据实际情况调整。
3、面团要稍硬,而且一定要充分按揉至光滑细腻。⚠️⚠️⚠️如果担心揉面不充分,可以把面团擀开一次,然后折叠起来,再擀开就会好很多了。❤❤❤
4、气温比较高时,可以减少酵母用量。
用料
黑贝南瓜泥 | 200克 |
面粉 | 300克 |
酵母 | 3-4克 |
清水 | 20克 |
南瓜刀切馒头(一次性发酵)的做法
我一般用黑贝南瓜(贝贝南瓜)。⬆︎⬆︎⬆︎这种南瓜口感更甘甜、细面。做好的馒头,组织会更加细腻、香甜。
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南瓜洗净,去皮、去瓤籽,切块
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装入容器,上锅蒸熟。南瓜蒸熟后,只取南瓜块和面。碗里会剩有一些南瓜水,特别香甜,就直接喝了吧????????????(一次可以多蒸一些。多余的熟南瓜控干水分,分袋装好,入冰箱冷冻。随用随取,很方便。)
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酵母加入清水活化。熟南瓜块用勺子辅助碾压成泥。面粉中加入酵母液体、南瓜泥,揉至光滑细腻。之后,面团覆盖保鲜膜松弛10分钟。
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松弛好的面团,再次充分揉匀。✅一定要揉至光滑细腻。
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面板上撒干粉,把揉匀的面团按压一下
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擀面皮的过程中,面板上多次少量撒干粉防粘,直到面团擀成薄片(大约30cm ×40cm的近似长方形)
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擀好的面皮上均匀刷一层薄薄的清水,顺一头卷紧实
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切成合适的大小
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稍稍整形
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蒸锅里加入适量清水(如果气温低,锅内可以放热水,帮助馒头胚发酵),铺油纸,把南瓜馒头依次放入,盖盖发酵。
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✅关于发酵时间:各地温度不同,发酵时间也会不同,主要看馒头胚的发酵状态。⚠️打开锅盖看看南瓜馒头明显变大、膨胀起来,拿起来有轻盈感,就是发酵好了。
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馒头胚发酵好以后,开大火。开锅后蒸10分钟,关火焖5分钟,然后起锅。
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金灿灿,松软又香甜。
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健康营养又美味哟
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而且,无糖无油,小宝宝也能吃哟????????????
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暖暖的~~~
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双色的
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美美哒
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凹个造型,黄玫瑰。
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漂亮的南瓜花卷~~~
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用心爱~~~
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小贴士
1、南瓜的含水量不同,南瓜泥的用量也要适量调整。2、馒头的大小不一样,蒸制时间要根据实际情况调整。
3、面团要稍硬,而且一定要充分按揉至光滑细腻。⚠️⚠️⚠️如果担心揉面不充分,可以把面团擀开一次,然后折叠起来,再擀开就会好很多了。❤❤❤
4、气温比较高时,可以减少酵母用量。