![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9G6CcbG5RAKWT42AA3pZEFxmMZ7zbIrWXOgYvBHyFKbRdHLjM2fux_lXAhFwrJhyphenhyphenq6wslwQg8OWKVY-g_xw_hkdUBVag3s5iEQr637ukDDlkXPOQ80JMrhgUoxTU_dfL1kplj42-e0Wg/w640-h336/1.jpg)
主料:
面粉 200克
豆沙 150克
水 200毫升
酵母(幹) 3克
面粉 200克
豆沙 150克
水 200毫升
酵母(幹) 3克
豆沙包的做法
1.準備好材料。
1.準備好材料。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj33rtWRnZk6kENE8vR8obZ9a-iQiNByfZuHjQH1AH-e8oR1s0JETU7n2atWyBrIkS8NGp5gA8K1mX67SoEVXiz7A3lB7jPNl6fws6LN9G_axKZPGYqMJoSjTqO10lIMVFwj7wW0cOG6J9s/s0/2.jpg)
2.酵母用200ml的溫水調勻。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOFyYhYcDMk-WLq2lxQOOc0Op10oANPgYTClZzRbLXCs3YCRbKt3O3VexlMdVitfmcGOJb2C3lYQiFuQdy5M46fDWiTLGVbfMfqGyOAP9bLRu8xKQf-ArNDHEZdW8bqPZhyphenhyphen1-1iIS08Mkr/s0/3.jpg)
3.把酵母水倒入面粉中,用筷子拌成絮狀。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIKJpinxIDJXTahabRGrjlflv5v8Y7jnHyLKij32MGDkN0zdboo5HOqtl-CQiBHBeXj8-TERxNDUNtAALKzN7bCjEKr0AQSYkZ6aHdl0fDjIEK1qlVJm_O-p0h4U2HsWDUlp2Dh_h_ScB/s0/4.jpg)
4.再用手揉成光滑的面糰。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbtrkPlSLglIJaNXrr76J9pJKAuiljvOvMb1hr1UehPziEzsFZUUa2ZD_tkjA_F35pxSyPhykShe2L643KE7r25wYRUvg4419JIrEFcQjRb4_-BzFkN2fnrwfNSJJ_m0gcq-NCJ9agyhB/s0/5.jpg)
5.把面糰蓋上保鮮膜,放在小溫暖處發酵一個半小時,面糰體積兩到三倍大就可以了。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW4lf8UVqYHhl0BMYpTp_L05wSybZ7fYWvI63wdkh5UynFVmgUNQrVLBhnIeXLOILW60QcVfuI5eM2u4Ipo20nx7nUegJUB0ZXyKAjm6rDA7t8z3UKs9BtZOFLoMBtHjfvlrnjc1Gh-flE/s0/6.jpg)
6.把面糰分成大小相等的小劑子,取一個擀成片,放適量豆沙。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGpc94fjXYuIpC-tcYETOhka_fv2T1dEwnHGZI1uaBsuJRLrnuXIBYOckK6SIAoYUp3rywGZsPdiv8rHDYU0F4DoATxfS7IsYb9z0xvwT3bdZxGGLURlkrSbfotVxwS2zwKdrGHJTnIOYP/s0/7.jpg)
7.包成包子型狀,倒扣。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKH2sduxDcUrusW-2HV87bV6GIuMNXzoon3-KLC0hE37rfS6UrQuCaBmavzd_Wx92mw-lNIBwhX4tGlYuxtZqAC_uWQlj1A2lR0QYe1loj6JDtE1gyp90CRlPfOgJo84ogK7ng7GxOY6b/s0/8.jpg)
8.蓋上保鮮膜再醒十到十五分鐘。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmPPnEuUth0mAfuwVcftnXlZek6nZI1Z_kjCM0QYCuR4ZBx2UoJ4LzqgBjN4dBm8BipO0bALJSFEuvJRcoFUEzYvHP_HAwpUjxHh8R0NtazZGViWMHvlhhx4NO3_TyiMvgfC7tmSfq4emA/s0/9.jpg)
9.冷水上鍋,水開後蒸十五分鐘就行了。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc5xoolX5io1xO4WtS87SuYvJX8XF8-1A0OMMB4wnrA6ejBvqbDyAv09mbfJw63mHAKhyphenhyphenuT1Uy8yknymGGj5XE0iBC8NwHKiLvIgWznDoJi-NMsqOfzcV-bKQSlGs4ESQRS9QVuIk0ArhQ/s0/10.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYhwx-ytTnUTTlSkZcYCK3gRTW6kCGEWJcBsTl0yV9MckFDnxhM7lCdMtj9APgHX6r0icPAOFTdY_trR9Qm52JouXGSYurAcLfs2tBmC0qYMqm26OPqdyrtprz38g-xrvaQtOBvajrO2Um/s0/11.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGvHJYXPXvNv04E7-N3DhrYA1otF3tnPFlSwq8rAg1z7EZ87Yg2W55M3Fm7FjZ_N_Gzi24ZdUAedC7GD2VM-DHsBwVW70GRpGwAg4hCBr7OvQQ-5lM4qEkKaqFBsgGCJKznjeaTVeLvrs/s0/12.jpg)
烹飪技巧
先將酵母用水調勻,這樣避免乾酵母在面粉中混合不均勻,影響面糰的醒發。
蒸好以後等2到3分鐘再掀鍋,免得豆包有回縮。
先將酵母用水調勻,這樣避免乾酵母在面粉中混合不均勻,影響面糰的醒發。
蒸好以後等2到3分鐘再掀鍋,免得豆包有回縮。
马上点这分享