我们北方地区以面食为主食，蒸馒头香软好吃，是老百姓几乎天天都要吃的食物。蒸馒头的做法不外乎3步：和面、发酵、蒸制，掌握了这3个步骤的要领，自然可以把蒸馒头做好。我叔叔是大厨，开馒头铺十多年了，有一套自己的蒸馒头“秘方”。
蒸馒头要想又香又软，发酵要做好。酵母是首选的最合适的发酵剂，它性质稳定，用量好掌握，按照恰当的比例和面粉混合，即可大量发酵并保证发酵彻底。老面发酵是原来家庭常用的做法，因为老面中菌群繁杂，发酵过程中容易产酸，所以往往需要加碱中和。
而加碱的量是不可控的，需要经验，很多人难以把握，导致蒸馒头容易发酸或者碱大发苦。并且碱会破坏馒头中的维生素，对营养也有所损害，所以老面加碱发酵馒头的做法渐渐被淘汰了，只有一些老人或许还在用。
另外发酵时可以用白糖和无铝泡打粉辅助，来使发酵更彻底，馒头更香甜虚软。具体的配方如下：中筋面粉500g，酵母粉5克，无铝泡打粉2.5克，白糖15克，植物油3克，冷水270ml。用这个比例和面发酵，蒸出来的馒头非常虚软香甜。
发酵的程度需要把握好，面团体积膨胀1倍，用手指按压发酵好的面团可以迅速回弹，用手拍打有清脆回响，说明发酵完成。值得注意的是，馒头胚做好以后，还需要一个2次醒面的过程，通常是馒头胚温水上锅，盖上锅盖醒面15分钟再开火蒸，馒头更虚软。
蒸馒头的时间以水开后开始计算，一般蒸20-25分钟即可。馒头蒸好后不要着急开锅，关火后焖上5分钟防止馒头皮有褶皱，如此馒头就蒸好了。少许泡打粉和面可以使馒头更香软，白糖有加速发酵的作用，还能使馒头回味甘甜，略带嚼头。
大厨教你蒸馒头“秘方”，发面有技巧，做法掌握了，馒头又香又软。以上就是蒸馒头的全部技巧了，大家记住这个秘方的比例，春夏秋季用冷水和面，冬季用温水和面，蒸好的馒头又香又软。你会蒸馒头吗？
更爱吃的炒馒头做法，简单易学，成本不到5元，家人超喜欢{"rich_content":{"text":"","spans":null},"video":{"vid":"v0d8b0g10000c72bp6jc77u4c6nq9r60","duration":290.273,"width":960,"height":540,"file_size":43891807,"thumb":{"web_uri":"tos-cn-p-0000/f2e3bfc9b9964067b30956b7377b47ab","width":640,"height":360,"image_type":null,"mimetype":null,"encrypt_web_uri":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"normal":{"duration":290.273,"file_size":26460967,"w":640,"h":360}},"is_encrypted":null,"sp":null,"editor_project_id":null,"md5":"91413865df4823d773ac2201a947d916","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}
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