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。
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