成(cheng)(cheng)形(xing)(xing) 拍(pai)坯(pi)(pi):坯(pi)(pi)是包(bao)(bao)子成(cheng)(cheng)形(xing)(xing)的(de)(de)(de)基礎。要(yao)(yao)(yao)求(qiu)邊薄(bo)中厚(hou),動作要(yao)(yao)(yao)迅速敏(min)捷。 捏包(bao)(bao):要(yao)(yao)(yao)緊捏細花(hua)(hua),花(hua)(hua)紋(wen)均勻,從開始到收口要(yao)(yao)(yao)求(qiu)全(quan)花(hua)(hua)。 拾籠(long):把點(dian)(dian)心(xin)(xin)按原形(xing)(xing)進籠(long),要(yao)(yao)(yao)求(qiu)輕拿輕放,先做先拾,防(fang)止(zhi)變(bian)形(xing)(xing)。 蒸制:把點(dian)(dian)心(xin)(xin)成(cheng)(cheng)形(xing)(xing)的(de)(de)(de)最后一道工(gong)序(xu),非常重要(yao)(yao)(yao)。盡管前幾道工(gong)序(xu)很好,蒸掌握不(bu)好,就會前功盡棄。水(shui)開氣(qi)足時(shi)上籠(long),蒸的(de)(de)(de)時(shi)間(jian)一般(ban)10分鐘左右。除掌握時(shi)間(jian)外(wai),看(kan)(kan)點(dian)(dian)心(xin)(xin)生熟還有三種方法:1、外(wai)看(kan)(kan)籠(long)的(de)(de)(de)氣(qi)掛(gua)線直(zhi)不(bu)直(zhi);直(zhi)則(ze)熟,不(bu)直(zhi)則(ze)不(bu)熟;2、內看(kan)(kan)點(dian)(dian)心(xin)(xin)抬(tai)身包(bao)(bao)口的(de)(de)(de)湯,清則(ze)熟,渾則(ze)不(bu)熟;3、看(kan)(kan)包(bao)(bao)皮是否(fou)粘手,粘手則(ze)不(bu)熟,不(bu)粘手即熟。 蟹(xie)黃肉包(bao)(bao)的(de)(de)(de)特點(dian)(dian):皮薄(bo)餡(xian)多,蟹(xie)黃滿頂(ding),鹵鮮味美,營養豐富(fu)。
(1)主料及配料:富強面(mian)粉(fen)30克(ke)(ke)、蟹油16克(ke)(ke),無骨后腿鮮豬肉12克(ke)(ke)、凍皮(pi)4克(ke)(ke)、醬油5克(ke)(ke)、麻油2克(ke)(ke)、白糖2克(ke)(ke)、生姜蔥汁(zhi)適量(liang)、胡(hu)椒少許。餡料一(yi)起入盆內,調拌均(jun)勻待用(yong)。
(2)坯料:將(jiang)(jiang)富強面(mian)粉(fen)制(zhi)(zhi)成發酵(jiao)(jiao)(jiao)面(mian)團(tuan)待用(yong)。這種發酵(jiao)(jiao)(jiao)面(mian)團(tuan)的制(zhi)(zhi)法是(shi):將(jiang)(jiang)面(mian)粉(fen)與水調和在一(yi)起,再加酵(jiao)(jiao)(jiao)肥(fei),揉(rou)成一(yi)個面(mian)團(tuan),必(bi)須揉(rou)透(tou)揉(rou)勻。酵(jiao)(jiao)(jiao)肥(fei)、水溫(wen)和時間長短(duan)要(yao)根據季節而(er)定。制(zhi)(zhi)坯要(yao)求是(shi):“壯肥(fei)大酵(jiao)(jiao)(jiao),輕肥(fei)慢長”,才能實現“緊捏細花,兜(dou)湯成圓”的目的。