【葱香腊肠花卷】
MaomaoMom/毛毛妈
大家一起来做这个松软, 胖胖的, 滋味棒棒的葱香腊肠花卷吧。跟着做, 一次成功.
用料:
面团：
1：中筋面粉2杯（all-purpose flour，320克），泡打粉（baking powder）1.25茶匙，拌匀；
2：温水（温度以不烫手为准）200-210毫升（200-210克），糖1/4茶匙， 快速发酵粉（fast rising yeast）1.25茶匙，搅拌均匀，静置5分钟；
3：牛油果油 或玉米油2茶匙；
调味料
4: 牛油果油2茶匙, 盐2/3茶匙, 鸡粉1/6茶匙，黑胡椒粉1/4茶匙；
5: 葱3根，去根洗净切葱花；
6: 腊肠半根20克, 切细丁.
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
具体做法看视频 ：
国内的亲看这个视频：
https://m.bilibili.com/video/BV1WK411p7Yz
1、面团：盆内放入1料拌匀，慢慢加入2料（图1）的酵母水并边搅拌合成大块面团。加3料的油2茶匙，揉成光滑面团（图2），盖上保鲜膜室温醒发30-60分钟。
2、将醒好的面团稍揉下, 揉成长条状压扁擀开成长方形厚0.3厘米的薄皮, 放上2茶匙油刷匀，然后均匀撒上4-5料（图5）。
3、把薄面皮重下往上卷成筒，每隔2.5厘米切段（图6）。每段用筷子在中间压下（图7），然后将筷子转90度放花卷坯下面，将两头围绕筷子捏到一块（图8），然后抽出筷子即可, 参考视频。
4、做好的花卷坯放入铺有烤盘纸的蒸笼里二次醒发45-75分钟 (也可以加4杯开水到蒸锅里, 加速发酵)，至花卷增大50%。置炉上开大火，等到水开蒸气上升，再用大火蒸8分钟，转中火（电炉放4档）蒸2分钟，关小火再蒸2分钟，离火后等2分钟再揭盖。暄香有滋味的花卷，就可以吃了。
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