# 年货好物种草指南 #安琪酵母用了不会有失误,之前有次不小心用了做pizza的酵母,发的那叫一个惨败啊。酵母发酵的过程中会释放很多有益成分,所以我会放一大勺,而且发酵速度也很重要,是馒头包子塌陷的关键。白熊粉我是偶然碰到的,发现又白又高筋,我个人觉得比美国面粉好,而且后来只要做活动就囤两袋。面团醒发以后(控制在两小时内),排气,然后二次醒发,半小时左右,直接冷水上锅蒸,只要发酵温度和速度发酵好了,就不用在乎什么开水上锅啊,结束后放五分钟再开盖如此如此。祝大家新年发发发。
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