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来加拿大之前，从来没想过有一天我会自己做馒头，包子，花卷什么的。</SPAN>
真是没有做不到只有想不到！</SPAN>

</SPAN>

</SPAN>
用料</SPAN>：（参考了sfxc的毛毛妈的面食介绍）</SPAN>

</SPAN>
a，面粉3又1/4杯，泡打粉Baking Powder 3小勺，白糖1/2杯</SPAN>

</SPAN>
b,温牛奶（/温水）</SPAN>1又1/2杯，白糖1大勺，发</SPAN>酵粉yeast 3小勺，面粉2大勺</SPAN>

</SPAN>
容量：</SPAN>1</SPAN>杯</SPAN>=240ml</SPAN>；</SPAN>1</SPAN>小勺</SPAN>=5ml</SPAN>；</SPAN>1</SPAN>大勺</SPAN>=15ml</SPAN>



做法</SPAN>：</SPAN>
1，把（a)的材料混合过筛</SPAN>，把（b）中</SPAN>1.5</SPAN>杯的温牛奶兑</SPAN>3小勺</SPAN>的酵母（</SPAN>yeast</SPAN>），</SPAN>2</SPAN>大勺的面粉和</SPAN>1</SPAN>大勺的糖，搅拌均匀，静置</SPAN>10</SPAN>分钟。</SPAN>



</SPAN>
2，把发酵粉溶液倒入面粉里，揉成软面块。</SPAN>这时若面团粘手，可往手里倒点菜油</SPAN>



3</SPAN>,盖上保鲜膜放在暖和的地方发酵，等到面团发至原来的两倍大。（</SPAN>若在冬天可放入烤箱，只开烤箱灯不开烤箱）</SPAN>

4,</SPAN>发好的面放在案板上稍微揉两下，这时要尽量少放干面粉。然后就揉成馒头形状，把做好的馒头坯放在铺了层纸巾的盘上，再醒</SPAN>20-30</SPAN>分钟。对于用发酵粉的面团，这个步骤是必需的，不然会蒸出死面馒头。</SPAN>


5，</SPAN>醒好的馒头坯放入铺了湿布的蒸锅内，锅内装冷水开大火，等到水开蒸气上升，再用大火蒸</SPAN>12</SPAN>分钟，转中火</SPAN>蒸</SPAN>2</SPAN>分钟，小火再蒸</SPAN>1</SPAN>分钟，离火后等</SPAN>2</SPAN>分钟再揭盖。</SPAN>

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