這個紅糖開花饅頭做了很多次，總結了一點小小經驗，今天連蒸了四鍋都非常成功，不用刀切，不用機器，零廚藝，相信廚房小白也可以
超詳細，所有問題都寫在了步驟和小貼士里，請認真看

用料

老面部分：

中筋面粉

500g

酵母

5克

10克

無鋁泡打粉

5克

溫水

240g

面團部分：

紅糖

110克

無鋁泡打粉

5克

紅棗碎

60克

中筋面粉

45克(可增減)

老面紅糖開花饅頭(超詳細一次成功)的做法

1. 酵母、糖加水攪拌均勻

1. 面粉和泡打粉混合均勻倒入酵母水，攪拌后揉成面團

1. 蓋保鮮膜室溫發酵一小時，然后冷藏發酵隔夜，或者溫暖地方發酵4小時以上

1. 發酵好的老面中間布滿氣孔

1. 準備好面團部分材料

1. 泡打粉加一點點水稀釋加入老面，揉至完全吸收

1. 一點點分次加入紅糖和面粉
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1. 揉成一個光滑面團

1. 加入紅棗碎揉均勻

1. 面團分成三份

1. 分別搓成長條，下面兩根，中間位置放一根形成三角，捏一捏，但不要捏太緊，能貼一起就行

1. 用手揪成面劑，口朝上，直接放在籠屜上，無需再次整形，可以做6-8個，看自己喜歡大小

1. 蓋蓋子醒發大約半小時，拿起面團明顯變輕，用手按一下緩慢回彈就可以

1. 鍋里放足夠的水，最大火燒開，一定要特別開水蒸氣要很大那種

1. 上氣計時18分鐘，全程最大火，悶5分鐘開蓋

1. 蒸好的饅頭蓬松暄軟

1. 花開的隨意好看

1. 連續整幾鍋都開花了

小貼士