(中文/ENG)这样做戗面馒头省时省力，不用揉面，口感更劲道，层次更分明，麦香味儿十足。

做这期视频时已经感冒第三天，说话声音有点奇怪，大家见谅。 食谱： 500克高筋面粉 230克温水 5克泡打粉 5克酵母 10克白糖（夏天可不放） 制程： 500面粉里加入5克泡打粉，230克温水里加入5克酵母和10克白糖，融化后倒入面粉里，倒入之前先把泡打粉和面粉混合均匀。 和成面块后盖上保鲜膜36度发酵一小时，温度低就延长时间，面团发酵完成为止。 戗面比例： 500克面粉和成的面团，分次加入40-50克干面粉 注意事项： 1.二次发酵不能高温，准确来说二次不是发酵而是醒面，让馒头胚面筋进行延展，这样蒸出的馒头才会松软。 2.开水上锅蒸，凉水会给馒头二次发酵的机会。 蒸好的馒头会有麦香味，如果是发酵闻味儿说明二次醒发过了。 When I made this video, I had a cold for the third day, and my voice was a bit strange. Forgive me. recipe: 500 g high-gluten flour 230 g warm water 5g baking powder 5 grams yeast 10g white sugar (can not be put in summer) Process: Add 5 grams of baking powder to 500 flour, and 5 grams of yeast and 10 grams of sugar to 230 grams of warm water. After melting, pour it into the flour. Mix the baking powder and flour before adding the yeast water. After mixing into noodles, cover with plastic wrap and ferment for one hour at 36 degrees. If the temperature is low, the time will be extended until the dough is fermented. Dry flour ratio: 500 grams of flour and the dough, add 40-50 grams of dry flour in portions Precautions: 1. The second fermentation cannot be high temperature. To be precise, the second fermentation is not fermentation but to extend the dough, so that the gluten of the steamed bun embryo is extended, so that the steamed bun will be soft. 2. Steam in a pot on boiling water, cold water will give the steamed bun a chance to ferment twice. #馒头#戗面馒头#steamed bread#面食#中式面食#Chinese noodles#Steamed buns