老麵優格鮮奶饅頭&刈包

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發表者:李靜
來源:布布優格社團討論連結

老麵優格鮮奶饅頭&刈包 ☺☺☺
女兒生病了幾天…胃口不好 很心疼
聽到女兒說想吃饅頭 於是~用了老麵做了饅頭
第一次用老麵做饅頭 口感真是棒 (^_-)
以後應該都會用老麵做饅頭了
#天冷饅頭髮酵法
饅頭放蒸籠 蒸籠放鍋子上 用最小火發酵

 #此配方也可做包子
老麵:高粉100g
鮮奶70g
酵母0,5g
攪拌勻蓋上保鮮膜放冷藏低溫發酵24小時(也可以一次做多一點 也可以加入吐司和麵包 剩下的封口好放冷凍
饅頭材料:優格 + 乳清130g / 老麵45g / 鮮奶145g / 中粉500g / 糖60g /玄米油一點點
#玄米油成糰後才加入
每個廠牌的麵粉吸水率不同,請自行調整
攪拌好後 直接切割自己喜歡的大小,我這次用2種重量的80和60g
刈包擀法:先搓一點點長後擀成像圖片這樣子,再夾一張饅頭紙就可以了
#我的冬天饅頭包子發酵法
饅頭或包子整形好放蒸籠 直接放到鍋子上,開最小最小火,只剩下最中間的小小小火的那種 等發酵到2倍大時 直接開中大火蒸熟

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布布優格: 老麵優格鮮奶饅頭&刈包
老麵優格鮮奶饅頭&刈包
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