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丹宝利面食坊

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葱花花卷葱花花卷葱花花卷

葱花花卷

2 votes, 5.00 avg. rating (88% score)
60'

面皮配方 制作方法 将葱切碎成葱花,备用 将泡打粉拌入面粉中，用少量温水溶化干酵母，白糖另溶于水后一起加入面粉中搓揉，至面团柔软有弹性，表面光滑；静置10分钟 压面擀皮，刷油，洒盐和葱花，横向3折叠起。刀切件 70克/个，双折扭捏成型 把面团盖上湿布或保鲜膜，在温度 30-35°C的环境里醒发，直到面团体积变为2-2.5倍大小(约45分钟) 上笼，大火蒸17分钟

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Danbaoli regular low sugarDanbaoli regular low sugarDanbaoli regular low sugar

丹宝利高活性干酵母 低糖

16 votes, 3.12 avg. rating (62% score)
June 10, 2014
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Danbaoli regular high sugarDanbaoli regular high sugarDanbaoli regular high sugar

丹宝利高活性干酵母 高糖

0 votes, 0.00 avg. rating (0% score)
June 10, 2014
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Danbaoli platinum low sugarDanbaoli platinum low sugarDanbaoli platinum low sugar

丹宝利高活性干酵母铂金版 低糖

0 votes, 0.00 avg. rating (0% score)
June 10, 2014
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Danbaoli platinum high sugarDanbaoli platinum high sugarDanbaoli platinum high sugar

丹宝利高活性干酵母铂金版 高糖

0 votes, 0.00 avg. rating (0% score)
June 10, 2014
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