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酥脆美味又好看！冰花煎包

iCook 愛料理
2025/07/31 | 1分鐘閱讀

冰花煎包

喜歡煎包有如冰花底層的酥脆口感只要把握小秘訣你也可以做得到喔利用粉漿水與沙拉油產生的油水分離作用產生美麗的冰花饗宴

食材

  • 麵皮~中筋麵粉, 200克
  • 溫開水, 適量
  • 內餡豬絞肉, 500克
  • 醬油, 2大匙
  • 白胡椒粉,香油, 2茶匙
  • 蔥末, 適量
  • 砂糖, 1茶匙
  • 馬鈴薯粉水, 1碗

    • 料理步驟image步驟 1：使用燙麵法做包子皮~做好的麵皮切割成適合大小桿成外薄內厚的麵皮備用image步驟 2：內餡部分~豬絞肉與所有調味料拌勻備用image步驟 3：取適量內餡包入麵皮中~image步驟 4：平底鍋放入兩大匙油~將小包子平均放入鍋中才開火~先用小火微煎1-2分鐘image步驟 5：當煎包底層的油開始滋滋響聲,將粉漿水均勻倒入鍋內粉漿水比例(馬鈴薯粉1匙:水240cc)image步驟 6：蓋上鍋蓋用中小火慢煎~待水份快收乾時先開鍋蓋調小火讓水分燒乾,底層呈現蜂巢狀酥脆即可image步驟 7：煎好後倒扣在盤子上散發水氣~即使冷了也會酥脆喔

    小撇步煎包與煎包之間要留些空隙,加熱後麵皮會膨脹才有呼吸的空間喔待水份快收乾時先開鍋蓋調小火讓水分燒乾,底層呈現蜂巢狀酥脆呈盤時倒扣在盤子上散發水氣~即使冷了也會酥脆喔

    若對該食譜有任何疑問，請到原始文章內頁詢問食譜作者喔！

    完整食譜這邊看：酥脆美味又好看！冰花煎包

    台灣最大料理生活平台 iCook 愛料理，給你滿滿料理靈感！立即加入 iCook LINE 官方帳號

    #食譜
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    #冰花煎包
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