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1#
大 中
小 發表於 2012-2-14 19:55 只看該作者
生煎牛肉包
材料:
牛肉,西洋菜,莞西,麵粉250g酵母1.5茶匙,
砂糖2茶匙,植物油1湯匙。
肉餡做法:
牛肉調味料,鹽,酒,生抽,胡椒粉,各小許醃一小時。西洋菜洗淨,氽水後,瀝乾,...
牛肉,西洋菜,莞西刴碎,加入小許生粉...所有材料加在大碗,順同方向攪拌,搓撻使肉餡更有口感。
放入雪櫃內約半小時,作用可以使減小餡料裹的水份
...
![](https://lh6.googleusercontent.com/-ClfDV1k-xXU/TuCUho6fkXI/AAAAAAAAA0M/z7e4pVBGiSQ/s640/%2525E7%25259B%2525B8%2525E7%252589%2525870359.jpg)
![](https://lh5.googleusercontent.com/-7MZyrOS94JQ/TuCUftTeK4I/AAAAAAAAAz0/dMdI8muPq_o/s640/%2525E7%25259B%2525B8%2525E7%252589%2525870361.jpg)
![](https://lh6.googleusercontent.com/-8wZm-dPIOG0/TuCUflqnKkI/AAAAAAAAAzw/5LYNlIulLB4/s640/%2525E7%25259B%2525B8%2525E7%252589%2525870362.jpg)
![](https://lh6.googleusercontent.com/-pGLcLRnZVxo/TuCUgLVZIGI/AAAAAAAAAz4/lNzQaNpDC00/s640/%2525E7%25259B%2525B8%2525E7%252589%2525870375.jpg)
麵糰做法:
小碗調均砂糖和溫水大約100ml,灑下酵母粉,15分鐘之後酵母容解為止...
把植物油入,揉至麵粉成糰。
麵糰蓋上濕布,放在室溫..大約4小時後可用。
這時麵糰是原來兩倍大取出麵糰。包子做法:
把麵糰分段切粒,壓扁,桿成圓形包上餡料,收口捏緊。
![](https://lh6.googleusercontent.com/-CQXpp4KwVTg/TuCUggAvAEI/AAAAAAAAAz8/MgBAqpmd9DA/s640/%2525E7%25259B%2525B8%2525E7%252589%2525870376.jpg)
![](https://lh6.googleusercontent.com/-KECKAIoGbzI/TuCUg-IeDBI/AAAAAAAAA0Q/E7DjhsI3x78/s640/%2525E7%25259B%2525B8%2525E7%252589%2525870377.jpg)
煎包子步驟:用2茶匙生油起鑊,
燒熱鑊之後放入包子,
用中火煎成金黃色.....
![](https://lh3.googleusercontent.com/-jC7b5XN32JE/TuCUi0Af5AI/AAAAAAAAA0g/UD5pY6x40hw/s640/%2525E7%25259B%2525B8%2525E7%252589%2525870378.jpg)
作用令包子表層固定後...
![](https://lh5.googleusercontent.com/-fvp0Q3yCWDk/TuCUiV2L-aI/AAAAAAAAA0o/hP2GoCCNTnk/s640/%2525E7%25259B%2525B8%2525E7%252589%2525870379.jpg)
灑上少許水,或湯煎煮.....
![](https://lh3.googleusercontent.com/-gNO3mfCMMwU/TuCUj_I3DGI/AAAAAAAAA0w/YsLP8K05YYs/s640/%2525E7%25259B%2525B8%2525E7%252589%2525870382.jpg)
蓋上鑊蓋大約煎煮1分半鐘
![](https://lh3.googleusercontent.com/-0LXO4Y8-0CY/TuCUjViVyoI/AAAAAAAAA0s/Jrmln7p1ARA/s640/%2525E7%25259B%2525B8%2525E7%252589%2525870381.jpg)
開蓋煎...
侍水份收乾,
再翻轉煎另一面,
![](https://lh3.googleusercontent.com/-_zsvs802MXA/TuCUlvH8JVI/AAAAAAAAA1I/JGPCOenQzyQ/s640/%2525E7%25259B%2525B8%2525E7%252589%2525870383.jpg)
同樣方法,灑上少許水,或湯煎煮.....
蓋上鑊蓋煎煮約1分鐘
![](https://lh4.googleusercontent.com/-ZAjEIUBbHDg/TuCUimz1MoI/AAAAAAAAA0Y/ZFJ5l7Xk8Jg/s640/%2525E7%25259B%2525B8%2525E7%252589%2525870380.jpg)
開蓋煎...
待水份收乾,使食物平勻受火....
再慢火煎香包子
![](https://lh3.googleusercontent.com/-_zsvs802MXA/TuCUlvH8JVI/AAAAAAAAA1I/JGPCOenQzyQ/s640/%2525E7%25259B%2525B8%2525E7%252589%2525870383.jpg)
這個方法確保餡料全熟,外皮香,
由起鑊至內外全熟時間大約為7分鐘,
上碟....
![](https://lh5.googleusercontent.com/-HWG-HKmhKQo/TuCUmsbmCiI/AAAAAAAAA1Y/h1_OXgokcoo/s640/%2525E7%25259B%2525B8%2525E7%252589%2525870384.jpg)
另一個角度看
![](https://lh4.googleusercontent.com/-T14Qqw4IUUA/TuCUkh-tl1I/AAAAAAAAA08/wBWUaB2m784/s640/%2525E7%25259B%2525B8%2525E7%252589%2525870386.jpg)
hlts
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