鲜肉包子记住这几点从此你的包子不再塌 Pork Steamed Bun(Baozi)

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很多人蒸包子都会遇到包子塌陷或者包不好、发不起来等种种问题。本期视频跟大家分享制作包子的详细步骤，从和面、发面、调馅、包制和蒸制各个方面讲解包子的制作方法。同时，片尾总结了制作要点，如何避免包子塌陷，只要认真跟着视频操作，掌握片尾提到的要点，你也能做出漂亮又美味的肉包子哦！

香菇菜包做法：https://youtu.be/yaAOqITWuj0

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食谱(可制作12个)
面皮：
中筋面粉 400g
水约210g
速发干酵母 4g
糖 5g(可省）
包子馅：
猪后腿肉 400g
生抽 30g
老抽 3-5g
糖 5g
姜泥 10g
蚝油 10g
白胡椒粉 1/4小勺(少许即可）
盐 1-2g
花椒八角水 40g(花椒20颗，八角2颗，开水40g)
香油 15g
食用油 15g
大葱葱白或小葱 40g

包：皮50g每个，馅45g每个。
蒸：冷水上锅，上汽后大火蒸10分钟。关火后必须焖5分钟再揭盖。

Recipe(Makes 12 buns)
Dough:
All purpose flour 400g
Water about 210g
Instant Yeast 4g(1Tsp)
Sugar 5g(1 tsp, optional)

Stuffing:
Skinless pork leg meat 400g
Soy Sauce 30g(2 Tbsp)
Dark Soy Sauce 3-5g(1 Tsp)
Sugar 5g(1 Tsp)
Ginger Paste 10g(2 Tsp)
Oyster Sauce 10g(2 Tsp)
Ground White Pepper 1/4 Tsp
Salt 1-2g(1/8-1/4 Tsp)
Spice Infused Water 40g（20 berries of Sichuan peppercorn, 2 star anises, boiling water 40g）
Sesame Oil 15g(1 Tbsp)
Veg Oil 15g(1 Tbsp)
White part of a Chinese green onion or scallion 40g

Proportions: 50g of wrapper with 45g of stuffing for each bun.
Steam: Start with cold water, steam for 10 minutes when you see steam comes out. Leave the lid on for 5 minutes after turning off the heat.

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鲜肉包子 记住这几点 从此你的包子不再塌 Pork Steamed Bun(Baozi)

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