蒸馒头的做法-蒸馒头的做法视频教程

酵母和食盐混合，加入温水搅拌，加入面粉，搅成面团，密封醒发30分钟，然后揉面，分剂子，揉成馒头坯子，上锅蒸煮，蒸出来馒头会非常蓬松。具体做法如下：

食材：250克中筋面粉，食盐2克，酵母粉5克，水120-130克。

一、把酵母和食盐倒入大碗中，加温水用筷子搅拌，静置2分钟让酵母和食盐完全融化。

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二、用筷子边搅拌边倒面粉，这样容易形成面絮。

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三、用筷子搅拌成面絮，没有干面粉即可。

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四、用手和成面团。

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五、保鲜膜封住碗口，醒发30分钟。

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六、面团醒发2倍大左右。

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七、把面团从碗中弄出来，撒干面粉揉搓排气。

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八、排气3分钟左右，把面团揉成长条，掐面剂子。

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九、揉面：拿其中一个面团，用手掌往面团中心店揉搓，每个面团揉搓100下，这样面团越揉越光滑，越揉越软，吃起来口感好，蒸出来不塌陷。

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十、揉好的馒头坯子。

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十一、篦子上铺上湿笼布，把馒头坯子放入二次醒发10分钟。

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十二、这是二次醒发的馒头坯子。

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十三、然后开大火蒸，烧开水冒气开始蒸15分钟即可关火，焖3分钟就可以出锅了。

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十四、蒸好的大馒头非常光滑松软。

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十五、掰开非常松软，像面包一样细腻，口感很不错。

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1、加水要加温水，凉水和面面团容易发干发硬。温水和面可以缩短发酵时间，面团更软一些。

2、揉面次数决定光滑度和是否塌陷，所以在揉面团次数不低于100下，这样蒸出来馒头才是光滑松软的。还有排气过程要加面粉，这个不能省略。

3、二次醒面可以将其放在有温度锅里，这里锅里不要烧开水有蒸汽，或者把水烧开打开锅盖凉下。

这才是适合新手的馒头做法一发刀切馒头

做法：

1.?盆里放300克普通面粉，3克酵母和30克白糖 ，再加入150克30度左右的温水搅拌成面絮后揉搓成光滑的面团， 再揉搓成光滑的长条，如果揉不光滑就放着醒面，10分钟再揉30克白糖，是微甜糖量看个人喜好添加，不喜欢也可以不放有白糖可以帮助发酵水量并，不十分固定面粉吸水性不同水量也不同大家根据面，团情况酌情增减一点，馒头可以揉得稍微硬一点

2.?搓好的面条切成馒头状中间可以多划一条，也可以不划切好的馒头放进蒸笼里盖上盖子发酵，20多度的天气大概发酵30分钟左右就可以了

3.?蒸好的馒头个个松软香甜一次发酵的刀切馒头做法，更简单也省时免去了二次发酵，也不用揉搓排气和整形，非常适合新手操作，馒头一直不成功的，可以试试这个

有几个方法判断发酵是否可以:

1.面团明显变大很多

2.用手指按压馒头有空气感并且会回弹

3.馒头拿起来感觉轻飘飘，发酵好的馒头开水上锅蒸15分钟再关火，闷3分钟后开盖即可