零失敗‼️刀切饅頭，白白胖胖，一次成功

零失敗‼️刀切饅頭，白白胖胖，一次成功|||今天又做了孩子們愛吃的刀切饅頭，鬆軟香甜，組織細膩，好看又好吃，做法也十分簡單，用的一次發酵法，

一次成功，一起來試試吧！

👉食材：麵粉300克，冷水170克，酵母3克，白砂糖15 克

◼️步驟：

1⃣．碗中倒入麵粉，酵母，白砂糖混合均勻，再倒入冷水，攪拌成絮狀，下手揉成團，蓋保鮮膜醒發10分鐘（夏天溫度高可以放冰箱醒發）

2⃣．將醒發好的麵糰取出移到揉面墊上，像搓衣服一樣揉推，再收回來，反覆揉，揉至麵糰表面光滑（大概需要揉10分鐘左右，一定要揉到表面光滑）

3⃣．不用發酵，直接揉成長條，用刀切成大小一致的小劑子，放入鋪好油紙的烤盤中，送入高比克F4發酵箱中醒發至1.5倍大，溫度32℃，醒發1小時左右，濕度80℃（沒有發酵箱的也可以用溫水發酵）

4⃣．將醒發好的面劑放入蒸屜中，水開上鍋，中火蒸15分鐘左右，關火後燜3-5分鐘在開蓋

Zero failure‼ ️Knife-cut steamed buns, white and plump, one-time success||| Today I made the knife-cut steamed buns that the children love to eat. They are soft and sweet, with delicate texture, beautiful and delicious. The method is also very simple. I used the one-time fermentation method and succeeded at one time. Let's try it together!

👉Ingredients: 300 grams of flour, 170 grams of cold water, 3 grams of yeast, 15 grams of white sugar

◼️Steps:

1⃣. Pour flour, yeast, and white sugar into a bowl and mix them evenly, then pour in cold water, stir into flocs, knead them into a ball, cover with plastic wrap and let them rise for 10 minutes (you can put them in the refrigerator to rise in summer when the temperature is high)

2⃣. Take out the risen dough and move it to the kneading pad, knead it like rubbing clothes, then take it back, knead it repeatedly until the surface of the dough is smooth (it takes about 10 minutes to knead it, and you must knead it until the surface is smooth)