松软【绿豆沙包】
by 毛毛妈
饭店里的奶黄包，皮是很松软的，过去我也用低筋粉做过皮很萱软好吃奶黄包。家里低筋粉用完了，就用普通中筋粉试作了这个绿豆沙包，皮也很软，大家试试。
面团：
1：中筋粉(All-purpose flour) 1/2杯（80克），水1/4杯（60克），快速发酵粉(fast rising yeast)1/2茶匙；
2：中筋粉(All-purpose flour) 1.5杯（240克），泡打粉（Baking Powder）1+3/4茶匙（我用Costco买的Fleishmann’s无铝泡打粉），食用臭粉（Ammonium Carbonate）1/2茶匙；
3：牛奶6大匙+1茶匙（95克），炼乳1.5大匙（25克），奶粉1茶匙，糖1/4杯（55克），
4：黄油（butter）或猪油1.5大匙（20克）室温软化；
5：绿豆沙馅450克，做法见 绿豆酥。
注：1大匙=15毫升=1 Tbsp，1茶匙=5毫升=1 Tsp，1杯=240毫升。以上材料可以
做10个绿豆沙包。
做法：
1、面种：盆内放入1料里的面粉，快速发酵粉，和水1/4杯（图1），，和成软面团（图2），盖上保鲜膜室温过夜发酵10-12小时至面团有大孔状（图3）。
2、面团：将2料充分拌匀过筛放一盆里，发好的面种加3料里的糖，炼乳和牛奶拌匀（图4），软化猪油切小丁放入面粉里（图5）。将拌匀的面种，炼乳，糖和牛奶倒入面粉里，揉成油润的软面团（图6），醒5分钟。
3、绿豆馅分成10份每份45克，揉圆待用（图7）。案板上撒少量干粉，将面团再稍揉下，分成10份，每份擀成直径6厘米皮，放上一颗绿豆沙馅（图 8），用左手虎口收拢皮，右手帮忙按压豆沙馅收口捏紧，收口朝下放案板上，两手来回揉擦滚圆后（图9）.
4、垫上一小块烤盘纸，放入蒸笼的笼抽里醒5分钟。小半锅开水大火烧开，将盛绿豆沙包坯的笼抽放到蒸锅上，大火蒸12分钟（图10），离火等2分钟，拿
出来即可。
Nice post. I be taught one thing more difficult on different blogs everyday. It will all the time be stimulating to learn content material from other writers and follow a bit of something from their store. I’d desire to use some with the content on my blog whether you don’t mind. Natually I’ll provide you with a link on your net blog. Thanks for sharing.
Hi my family member! I want to say that this post is awesome, nice written and include almost all vital infos. I would like to see extra posts like this.
I am really inspired along with your writing skills as neatly as with the format in your blog. Is this a paid topic or did you modify it your self? Anyway keep up the excellent high quality writing, it’s rare to see a nice blog like this one today..
I am commenting to let you know what a incredible discovery our girl experienced reading through the blog. She came to understand such a lot of issues, not to mention what it is like to have a wonderful giving style to get men and women clearly gain knowledge of a variety of tortuous subject areas. You really did more than her desires. Thank you for coming up with these helpful, trustworthy, informative as well as cool tips on this topic to Mary.