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烫面和面小窍门
更新时间: 2021-03-08 08:02:43  

1、烫面面团的筋性和加水温度有关,加入沸水的比例越大,和成的面团就越软,而半烫面面团是冲入沸水后快速搅匀,再立刻冲入冷水揉成的面团。适合做蒸饺、煎包、烧卖等。

2、全烫面面团所加的水全部为沸水。适合做虾饺等蒸品,不适合煎、烤、烙。

3、材料:面粉300克、沸水150克、冷水50克。

4、 将面粉放入盆中,冲入沸水,用筷子快速搅成雪花状。

5、再加入冷水(如果只加开水面团会变硬,冷水太多则达不到效果,除了开水和冷水外,有时制作烫面时还要加一点油脂,以增加口感上的滋润和香酥感),用筷子搅拌均匀,并揉成光滑、不粘手的面团,盖上保鲜膜,醒20—30分钟即可。

关键词: 烫面 和面 窍门

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