金黃酥脆的[電鍋]高麗菜水煎包
![金黃酥脆的[電鍋]高麗菜水煎包](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Frecipe%2Fcover%2F155482%2F1cf838c8b1e6693d.jpg&width=800)
描述
水煎包用電鍋來製作, 意想不到的簡單. 身為留學生的我, 時常在有空的時候多製作一些水煎包凍在冷凍庫. 要吃的時候, 無須解凍, 直接放入電鍋以1米杯水量蒸熱, 再使用電鍋煎烤至酥脆. 十分方便又美味!
份量
8
人份
食材
步驟
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水煎包麵皮 將中筋麵粉, 糖, 和鹽攪拌均勻後, 依序將其餘材料揉成均勻的麵糰. 發酵一小時至兩倍大.
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高麗菜餡 冬粉用熱水燙開, 用剪刀剪成一公分段狀. 加入蝦皮和其餘材料拌勻.
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將水煎包麵糰分成16等份. 將麵糰桿成薄圓片狀, 包上適量餡料, 捏成包子狀.
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電鍋外鍋鋪上一層烘焙紙, 按下電源預熱. 跳起後, 倒入少許油, 排入水煎包.再次按下開關將水煎包煎至微微金黃色.
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加入麵粉水, 蓋上電鍋鍋蓋, 按下電源至鍋內水分蒸發 (倘若電鍋電源跳起時, 水分尚未蒸發, 只要再次按下電源繼續煎製即可).
小撇步
1. 10 人份電鍋一次約可煎6個水煎包. 請依照麵粉水的比例, 自行加倍製作麵粉水,直到水煎包煎完為止.
2. 1T (Tablespoon)=1大匙
1t (teaspoon) =1小/茶匙
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