荞面荠菜豆渣包——怎样用北非塔吉锅蒸中式面点

(2011-12-02 14:12:18)
体验素食生活,营造健康人生,荞面荠菜豆渣包——怎样用北非塔吉锅蒸中式面点是素食菜谱大全面点类别中的做法,如何才能把一道荞面荠菜豆渣包——怎样用北非塔吉锅蒸中式面点做得好吃又好看呢? 我们一起来看看如疏提供的精彩制作方法吧!

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    跟风买了塔吉锅~

  这个塔吉锅,也是译音,也有叫塔基锅,塔奇锅的。

  是来自北美的摩洛哥,它特别之处在于,使用高高尖尖的帽子一样的盖子,不用水或少用水就可以用短于一般锅子的时间,做出料理。这是在水资源极度珍贵的摩洛哥才有的创意。当然现在大家都讲环保节能,这种锅子样子又酷,各国的料理都可以用它来做了~

  用它做过蔬菜、米饭、面线、炖菜等等,做起来也简单,只要在底部放水分多的食材,煮到到溢气,再稍煮到帽子尖烫,关火再焖一会儿,基本上蔬菜类的都可以熟了,原滋原味,无油无烟~还是比较省时省劲的~

  但总觉得,对一个生于北方的面食控来说,如果不用它来做面食,总觉得少了点儿什么~会觉得,真是亏到了。

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    材料:

  荠菜1把、雪菜1把、海苔炒豆渣1把、泡发木耳1把、豆干1把

  酱油、花椒油、盐、糖、胡椒粉、味全味精各适量

  面筋粉半米杯、荞麦粉1.5米杯、水120ml、酵母粉约1/2茶匙

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    做法:

  1、将菜料分别切碎混匀,用调味料调成馅;

  2、面筋粉、荞麦粉混匀,酵母粉用120ml水调开,和成小碎面块;

  3、再将面块和成团,盖盖儿放置1小时,入冷藏,一夜。

  因为通常我都是头天晚上和面,第二天来包,这样更省劲一些,而且粗粮粉经过一夜的吸水,会发酵的更细致、口感更好。

  4、第二天取出回温,发酵至1.5倍大以上,内有大孔的样子。

  5、面团揉匀成条,切剂擀成面皮,包馅;醒发约20分钟;

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    6、塔吉锅内放入湿透的湿布;

  7、再铺上高温烤布或烤纸;

  8、将醒发好的包子置于烤布上;

  9、开小火煮至锅边溢水汽,帽尖烫手,再稍煮一会儿,关火,焖10分钟即可。

  包子熟了,锅底的沙布还是湿的!可见,这个塔吉锅用帽子热气循环的用处,还真是不错!

  底儿翻过来看看,也没有被浸湿~

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    荞面的皮儿薄松软;豆渣荠菜馅儿滋润美味,热乎乎的~好吃~

  虽然当时买了这锅子,用了用,觉得不是很必要,只是锅子控的一个收藏,但现在看来,这个快速省劲的锅子,还真是可以好好的开发利用一下了~

  最后再总结下:用纱布浸湿,再放上不贴的高温烤布或烤纸,再放上发酵好的包子,用塔吉锅来蒸就可了。

  高温烤布或烤纸,在淘宝的烘焙用品店通常都有~

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