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卖早点的 *** 姐教大家“傻瓜式”蒸包子 *** ，简单易上手。成品美{"rich_content":{"text":"","spans":null},"video":{"vid":"v028b0g10000c32eu8gmu7oqd8ppb6tg","duration":157.487,"width":854,"height":480,"file_size":12529172,"thumb":{"web_uri":"tos-cn-p-0000/305b313b7ae24954b8aab5cbaaf292a2","width":640,"height":360,"image_type":null,"mimetype":null,"encrypt_web_uri":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"normal":{"duration":157.487,"file_size":9547375,"w":640,"h":360}},"is_encrypted":null,"sp":null,"md5":"2b1eb77692e7eede76556d9b50b559aa","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}
蒸包子，记住不要直接上锅蒸，诀窍告诉你，又白又松软，也不塌陷{"rich_content":{"text":"","spans":null},"video":{"vid":"v0d8b0g10000c4p53src77uep3ellrg0","duration":327.355,"width":960,"height":540,"file_size":47314209,"thumb":{"web_uri":"tos-cn-p-0000/3d8aa209f5d544829ccc56e5a2459124","width":640,"height":360,"image_type":null,"mimetype":null,"encrypt_web_uri":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"normal":{"duration":327.355,"file_size":28232357,"w":640,"h":360}},"is_encrypted":null,"sp":null,"md5":"52cb3a8af4c4a9ad81db76dec5999dd7","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}
教你轻松在家蒸包子，包子松软好吃，不塌陷，看一遍就学会大家好！我是美味小舍小刘。每天给大家分享一期家常美食的做法，如果喜欢我的美食分享，不要忘记关注美味小舍哦。
好多天没蒸包子了，特别想吃包子。今天给大家分享怎样在家蒸豆腐包子，家常味，感受家的味道。@头条美食 蒸豆腐包子点这里
下面来跟我看下 *** *** 吧
1、今天多和点面，家里也没有馒头了，蒸完包子，顺便再蒸些馒头吃。
先和面，往盆里加入中筋面粉。然后温水碗里加入酵母粉搅拌化开，1斤面粉加3-5g酵母粉。搅匀的酵母水倒入盆里和面，边倒边用筷子搅拌。家里蒸馒头、蒸包子、做面条用的都是中筋面粉。高筋面粉是用来做面包的，低筋面粉是用来做蛋糕之类的。
然后再分次少量加入水来和面，把面粉搅成絮状的时候，把它们揉成光滑的面团。
北方人做面食习惯了，加入多少水都不过称，直接用眼睛看、用手感觉。面团揉好后
盖住让它发酵到原来的两倍大。现在天气冷了，发酵的时候放在暖气片旁边发酵比较快。
2、今天要做的是豆腐馅的包子。准备两块豆腐洗干净后，把豆腐切片，再全部切成小丁备用。
下来再切多一些的葱花备用，一会要用葱花来炝锅用。
3、锅里倒入适量的油，油微热以后转小火加入刚切的葱花炒香。然后加入几勺红辣椒面进去，吃不了辣的可以少加一些，再加点十三香翻炒均匀后关火。
然后加入盐、生抽调味，再加入刚才切的豆腐丁翻炒均匀
最后加入鸡精翻炒，咱们这个豆腐包子的馅就调好了。
4、面团发酵好了，已经发酵满满一大盆。往里面加入一小勺小苏打，和面团均匀的揉在一起。加入小苏打可以是蒸的包子更松软好吃。
在案板上撒些干面粉继续揉，我今天和的面团比较大，用刀切成几等份来揉。蒸包子必须要把面团揉均匀揉好，这样蒸的包子才又白又松软好吃。
揉好后把面团揉成长条状，切成等份的小面剂子。
分别把面剂子整理下，擀包子皮，擀的中间厚，四周薄的皮。
然后包包子
包子包好后放在刷过油的篦子上面，进行二次饧发15分钟左右。只有二次饧发好了，蒸出来的包子才光滑松软，不会出现死面的情况。
5、上锅蒸包子。冷水入锅蒸，上汽后大火蒸15分钟。
时间到关火，先把锅盖揭起一点透下气，5分钟后再出锅，这样可以防止包子塌陷、回缩。
热气腾腾的包子就蒸好啦，不塌陷、不回缩、又白又松软。香气扑鼻，看着就流口水
今天分享的蒸包子你们学会了吗？赶快在家行动起来吧。如果喜欢我的美食分享，赶紧关注美味小舍吧，可以进入主页观看更多美食哦。
如果图文介绍不够详细，大家可以在文末点“了解更多”，看我发布的蒸豆腐包子的视频
咱们下期见！
蒸包子简单好吃的秘诀，调馅是关键，不塌陷，不变形，出锅都爱吃{"rich_content":{"text":"","spans":null},"video":{"vid":"v028b0050000bqnh9vl8n75pb0pkb370","duration":166.906,"width":854,"height":480,"file_size":15708380,"thumb":{"web_uri":"tos-cn-p-0000/120e51cd379c48708894852493c563bc","width":640,"height":360,"image_type":null,"mimetype":null,"encrypt_web_uri":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"high":{"duration":166.906,"file_size":16006174,"w":854,"h":480},"normal":{"duration":166.906,"file_size":12130261,"w":640,"h":360},"ultra":{"duration":166.906,"file_size":16005222,"w":854,"h":480}},"is_encrypted":null,"md5":"348d5e3905fb8ba252beda0d8886d039","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}
蒸包子，记住不要直接上锅蒸，诀窍告诉你，又白又松软超好吃{"rich_content":{"text":"","spans":null},"video":{"vid":"v0d8b0g10000c3jih0rc77u46h85h4c0","duration":326.4,"width":854,"height":480,"file_size":46826089,"thumb":{"web_uri":"tos-cn-p-0000/6eabcdabf7184ee48d8e82690bd4183b","width":640,"height":360,"image_type":null,"mimetype":null,"encrypt_web_uri":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"normal":{"duration":326.4,"file_size":28361155,"w":640,"h":360}},"is_encrypted":null,"sp":null,"md5":"12f7e32daaa3ee27fda9a6f62f5c912f","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}
蒸包子，切记不要直接上锅蒸，教你正确做法，雪白又松软，真好吃{"rich_content":{"text":"","spans":null},"video":{"vid":"v028b0g10000c50clqbc77u2mk7s2oug","duration":531.877,"width":960,"height":540,"file_size":90143697,"thumb":{"web_uri":"tos-cn-p-0000/62dbc8c1c3d54fb0b37b94c269b98481","width":640,"height":360,"image_type":null,"mimetype":null,"encrypt_web_uri":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"normal":{"duration":531.877,"file_size":59306014,"w":640,"h":360}},"is_encrypted":null,"sp":null,"editor_project_id":null,"md5":"d3622321dec8451d10a01f4a26eb6020","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}
蒸包子，记住别直接上锅蒸，技巧告诉你，包子又白又暄软还不塌陷{"rich_content":{"text":"","spans":null},"video":{"vid":"v0d8b0g10000c39lrbi5eldnhtneo8l0","duration":321.667,"width":854,"height":480,"file_size":42345975,"thumb":{"web_uri":"tos-cn-p-0000/c8ec1ae970444f3282d916c5015efa4a","width":640,"height":360,"image_type":null,"mimetype":null,"encrypt_web_uri":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"normal":{"duration":321.667,"file_size":33677244,"w":640,"h":360}},"is_encrypted":null,"sp":null,"md5":"e9dcdb41820c9df013b5867d674f8043","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}
蒸包子，记住不要直接上锅蒸，诀窍告诉你，包子松软好吃，不塌陷{"rich_content":{"text":"","spans":null},"video":{"vid":"v028b0f20000bqnqvc7vrnhk60c62o4g","duration":400.545,"width":852,"height":480,"file_size":53868886,"thumb":{"web_uri":"tos-cn-p-0000/d4ca9c31a7fd4d93bb56f641795002dc","width":640,"height":360,"image_type":null,"mimetype":null,"encrypt_web_uri":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"high":{"duration":400.545,"file_size":45449778,"w":852,"h":480},"normal":{"duration":400.545,"file_size":32136332,"w":640,"h":360},"ultra":{"duration":400.545,"file_size":45449538,"w":852,"h":480}},"is_encrypted":null,"md5":"26a20bb36661160269eb482261c18c2b","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}
教你在家蒸包子， *** 简单，步骤详细，每次做都吃不够，太香了大家好，我是绿江味道。包子我相信很多人都很喜欢吃，我也不例外。我们这有个风俗，阴历六月初六这天，家家户户都要包芸豆馅的包子，从老一辈流传到现在。早些年是因为芸豆就是阴历六月初六前后才成熟的，现在的科技越来越发达，什么时候都有新鲜的芸豆，想什么时候吃芸豆馅包子都可以，我今天就包了芸豆馅大包子，非常好吃，小伙伴来看看我的包子有没有食欲吧。
首先准备普通面粉300克，酵母3克，白糖2克，温水180毫升，猪肉500克，鸡蛋1颗，芸豆500克，香葱2根，姜4片，食盐1勺，生抽2勺，十三香半勺，鸡精半勺，食用油适量。
之一步，把普通面粉倒入容器里，加入酵母，白糖（白糖促进酵母发酵），搅拌均匀，倒入温水，一边倒一边用筷子搅拌，搅成大朵的棉絮状，下手揉面，揉成光滑稍微偏硬一点的面团，盖上保鲜膜，放在温暖的地方饧发至两倍大。
第二步，把芸豆择好后，用清水洗干净，锅里加水烧开，放入芸豆煮两分钟，芸豆断生后，捞出，过凉水，再用凉水浸泡一会。
第三步，香葱去皮洗干净，切成碎末，姜片切成碎末，猪肉用清水冲洗干净，控干水分，用刀切成小一点的肉馅，切好的肉馅放在大碗里，磕入一颗鸡蛋，搅拌均匀，加入葱花，姜末，搅拌均匀，再倒入食盐，生抽，十三香，鸡精，顺着一个方向，用筷子搅拌一会，放在一旁备用，芸豆浸泡好后，捞出控干水分，用刀切碎，切好后放在肉馅里，再倒入适量的食用油，继续搅拌均匀。
第四步，面板上撒一层干面粉，饧发好的面团放在面板上，面团里有很多气孔，用手揉揉，排排气，多揉一会，使面更有筋道，揉好后，整理成长条，用刀切成大小一样的面剂子，把每个面剂子由外向内整理成圆形，用手摁扁，用擀面杖擀成外薄里厚的圆饼。
第五步，取一个擀好的面皮，用勺子舀一勺肉馅，放在面皮中间，右手的大拇指轻轻地将肉馅按住，左手从包子皮的一边开始捏褶，左手和右手要相互配合，一边捏皱褶一边将包子顺时针转动起来，最后收口，轻轻地捏一下，整个儿包子馅就被完美地包起来了。
第六步，包子包好后，蒸锅里放入四十度左右的温水，把包子摆在蒸帘上，盖上盖子，进行二次饧发十分钟，饧好后，包子体积明显增大（这步一定不能省），大火蒸二十五分钟，再焖五分钟，热气腾腾的大包子就蒸好了。
皮薄馅大，外皮蓬松喧软，内馅多汁美味，咬一口，满口咸香，非常好吃，自己做的，干净卫生，味道一点不输给外面卖的，小伙伴们如果喜欢，就自己在家试做一下吧。
如果喜欢我做的美食就关注我吧，我是绿江味道，帮忙点赞，收藏和转发哦，还可以点击我的头像观看其他关于美食的完整视频哦，也欢迎大家评论区留言指导，谢谢。
