材料 Ingredient
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做法:
| 1. | 將麵團擀成30cmx40cm麵皮。 |
| 2. | 將麵皮從長邊緊密地捲起來成為一個捲筒狀。 |
| 3. | 將每捲切成6塊或8塊。 |
| 4. | 蒸籠內鋪上濕巾，燙過的菜葉，或不沾黏烘培紙。將饅頭放進蒸籠加蓋醒15分鐘。 |
| 5. | 蒸籠蓋用布包好(如用竹籠則免)。從冷水蒸起，等聽到水滾聲後轉中火蒸15分鐘。15分鐘過後，將鍋蓋打開一個3公分小縫，再蒸3分鐘。火關掉後，將鍋蓋縫再開大一點。等10分鐘後再將鍋蓋整個掀開。 |
Procedure:
| 1. | Roll the dough into a 12"x16" sheet. |
| 2. | Tightly roll each sheet from the long side to form a tube. |
| 3. | Cut each tube into to 6 or 8 equal pieces |
| 4. | Cover the bottom of the steamer with a damp towel, blanched vegetable leaves or parchment paper. Place the buns in the steamer, cover and let them rest for 15 minutes. |
| 5. | Wrap the steamer lid with a cloth (Skip this step if using bamboo steamers). Steam with cold water in high heat. After the water starts to boil, continue steaming for 15 minutes in medium heat. After 15 minutes, move the lid one inch to let the steam out and continue steaming for 3 minutes. Turn off the heat and shift the lid another inch. Wait for 10 minutes before opening the lid. |
最後更新 (Last Update): 07/18/2013
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