如何做出光滑鬆軟饅頭 | 揉麵團技巧 | 發酵與蒸饅頭 | 造型饅頭基礎 | 新手必看





#饅頭做法 #造型饅頭 #如穎隨行 #新手入門 #饅遊模式

Gin’s Homemade Streamed Bread
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00:00 如何做出光滑鬆軟饅頭?
00:13 饅頭製作過程
00:28 準備材料
00:39 攪拌
01:17 揉麵團
03:29 麵團收口
05:13 滾圓
07:27 造型
07:51 整煮
08:13 注意事項

中筋麵粉:100g (金明竹)
鮮奶:53g
酵母粉:1g
糖:10g

All-Purpose Flour: 100g
Milk: 53g
Instantly yeast: 1g
Sugar: 10g

如果大家喜歡Gin的分享,
歡迎大家在 [如穎隨行] 粉絲專業按讚追蹤喔!
會先看到Gin分享的造型饅頭喔~
陸陸續續會跟大家分享詳細的做法,
希望大家能夠一起快樂做饅頭~

If you like Gin’s sharing,
Welcome to follow my Facebook.
You will first see the styling Chinese Streamed Bread shared by Gin~
I will share with you the detailed approach.
Hope everyone can be happy to make Chinese Streamed Bread~

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4 Replies to “如何做出光滑鬆軟饅頭 | 揉麵團技巧 | 發酵與蒸饅頭 | 造型饅頭基礎 | 新手必看”

  1. Jaclynn Lau

    好详细哦,谢谢妳的分享~~
    请问刀切馒头如何能做到两色的面团都同一时间发酵好?我之前做过巧克力和原味,结果巧克力层发酵不足。

  2. MissYinKS

    thanks for your tutorial!! so helpful, i will learn your method of rounding the dough, hopefully using your method there won't be any surface air bubbles anymore. Thank you so much !!

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