嗆麵饅頭 Soft & Fluffy Steamed Buns (Mantou)，我的光滑鬆軟有彈性和綿密又筋道的嗆麵饅頭.

Описание: 做饅頭很簡單，但是如何拿捏，才能做出鬆軟有彈性，或是綿密,筋道有彈性的饅頭？的確是有一番學問的！
我就來分享，由爸爸手把手教的我，做嗆麵饅頭，30多年累積的經驗！

在視頻中會告訴你，做饅頭的幾個關鍵 ：
1. 什麼是成功發酵麵團.
2. 如何揉麵，才能做出光滑有彈性的饅頭.
3. 整型後的二次發酵.
4. 如何避免避免蒸好的饅頭塌陷.
5. 如何拿捏嗆麵饅頭的筋道程度？是鬆軟有彈性呢？還是要綿密又有彈性？

食材 ：
300克 中筋麵粉
1小匙 酵母粉
2大匙 糖
150克 冷水
1½小匙 蔬菜油

愛心小提示💕
1。 不喜歡酵母味道的朋友，，您可以選擇，將酵母粉的用量減半，做低溫(室溫60F以下)，長時間的發酵(8hr 左右)， 這樣做出來的饅頭，更有麵香味。
2。糖的作用是幫助發酵, 應該是吃不出什麼甜味。
3。 如果，您選擇隔夜冷藏發酵，從冰箱的冷藏室拿出來之後，要等麵團回溫到室溫，並確定麵團呈現發酵的狀態後，才能使用.

Ingredients :
300 grams All-Purpose Flour
1 teaspoon Active Dry Yeast
2 TBSP Sugar
150 grams Cold Water
1½ teaspoon Cooking Oil

Making mantou (Chinese steamed buns) is very simple. However, making soft, fluffy, and bouncy mantou takes some technique and practice. In this video, I will share with you the technique that my father taught me that I’ve been using for over 30 years!

In this video, we will show you a few key things needed to make soft, fluffy, yet bouncy steamed buns. Including what a successful dough looks like, how to get soft & smooth buns (and avoid collapsed buns), and the kneading technique used to get that bouncy texture.

Notes:
1. If you do not like the taste of yeast, you can reduce the amount of active dry yeast by about half and do a slower rise at lower temperatures (i.e. below 60℉ for about 8 hours)
2. The added sugar is to help the dough with fermentation, it shouldn’t add too much sweetness to the mantou
3. If you choose to do a slow rise overnight in the fridge, after taking it out of the fridge, you should wait for the dough to warm up to room temperature before using

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Music:
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...
Source: http://incompetech.com/music/royalty-...
Artist: http://incompetech.com/
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