老面红糖开花馒头火遍全城，食客排队尝鲜！

这个红糖开花馒头做了很多次，总结了一点小小经验，今天连蒸了四锅都非常成功，不用刀切，不用机器，零厨艺，相信厨房小白也可以
超详细，所有问题都写在了步骤和小贴士里，请认真看

用料

老面部分：

中筋面粉

500g

酵母

5克

10克

无铝泡打粉

5克

温水

240g

面团部分：

红糖

110克

无铝泡打粉

5克

红枣碎

60克

中筋面粉

45克(可增减)

老面红糖开花馒头(超详细一次成功)的做法

1. 酵母、糖加水搅拌均匀

1. 面粉和泡打粉混合均匀倒入酵母水，搅拌后揉成面团

1. 盖保鲜膜室温发酵一小时，然后冷藏发酵隔夜，或者温暖地方发酵4小时以上

1. 发酵好的老面中间布满气孔

1. 准备好面团部分材料

1. 泡打粉加一点点水稀释加入老面，揉至完全吸收

1. 一点点分次加入红糖和面粉
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1. 揉成一个光滑面团

1. 加入红枣碎揉均匀

1. 面团分成三份

1. 分别搓成长条，下面两根，中间位置放一根形成三角，捏一捏，但不要捏太紧，能贴一起就行

1. 用手揪成面剂，口朝上，直接放在笼屉上，无需再次整形，可以做6-8个，看自己喜欢大小

1. 盖盖子醒发大约半小时，拿起面团明显变轻，用手按一下缓慢回弹就可以

1. 锅里放足够的水，最大火烧开，一定要特别开水蒸气要很大那种

1. 上气计时18分钟，全程最大火，闷5分钟开盖

1. 蒸好的馒头蓬松暄软

1. 花开的随意好看

1. 连续整几锅都开花了

小贴士