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为什么做叉烧包用低筋面粉
更新时间: 2020-10-31 00:00:00  

做叉烧包用低筋面粉,因为要想让蒸好的叉烧包呈“开花”状,就要用低筋面粉,并要加入面种发面。在和面的过程中,还要入泡打粉、食用碱、白砂糖和小苏打粉。叉烧包是广东的老牌名点之一,与虾饺、干蔡烧实、蛋挞并称粤式早茶的“四大天王”。传统叉烧包的标准是“高身雀笼型,大肚收笃,爆口而仅微微露馅”。

关键词: 为什么 面粉

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