做好开花馒头
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21.75pt"><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'"><FONT size=3>做得好的开花馒头，形状美观，色泽雪白，质地松软，富有弹性，诱人食欲。要达到这样的效果，必须大体掌握下列七点。</FONT></SPAN></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21.75pt"><FONT size=3><SPAN lang=EN-US>1</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、面团要和得软硬适度，不宜过软，以免发酵后吸收过多的干面粉，成品不开花。</SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21.75pt"><FONT size=3><SPAN lang=EN-US>2</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、面团要发得稍老一点儿，否则开花效果不理想。</SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21.75pt"><FONT size=3><SPAN lang=EN-US>3</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、加碱量要准，碱多则成品色黄，表面裂纹多，不美观，又有碱味，碱少成品呈灰白色，有酸味，而且粘牙。</SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21.75pt"><FONT size=3><SPAN lang=EN-US>4</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、酵面加碱、糖（加糖量可稍大点儿）后，最好加入适量的猪油（以</SPAN><SPAN lang=EN-US>5</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">％左右为宜），碱与猪油发生反应，可使蒸出的馒头更松软、雪白、可口。</SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21.75pt"><FONT size=3><SPAN lang=EN-US>5</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、酵面加碱、糖、油之后，一定要揉匀，然后搓条、切寸段，竖着摆在笼屉内，之间要有一定空隙，以免蒸后粘连。</SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21.75pt"><FONT size=3><SPAN lang=EN-US>6</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、制好的馒头坯入笼后，应该饧一会儿，然后再上锅蒸。</SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21.75pt"><FONT size=3><SPAN lang=EN-US>7</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、蒸制时，要加满水、旺火。一般蒸</SPAN><SPAN lang=EN-US>15</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">分钟即可出笼。欠火或过火均影响成品质量。</SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes"> </SPAN></SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">另外，如喜甜食，在和面时还可加入适量的红枣、葡萄干、冬瓜条之类的果料，更别有风味</SPAN></FONT></P>
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