美食台 | 做饅頭，沒有比這更貼心的方法了！

饅頭是最簡單的發酵麵點，今天國家一級麵點師朱厘米來教大家製作手工饅頭，要想將饅頭做得暄軟、紮實又有嚼勁，關鍵在於學會手工揉麵和合理發酵的方法。掌握了基礎要領，還可以在形狀和風味上做文章，不論是圓饅頭、刀切饅頭、紫薯饅頭還是黑米饅頭，也都不在話下。
Mantou is the very basic of fermented pastry. Today national level pastry chef Zhu Limi comes to show us how to put together handmade mantou. The key of making fluffy and chewy mantou lies in manual kneading and proper fermentation. Once you master the essentials, you can get creative with shape and flavor, whether it is round mantou, knife cut mantou, purple sweet potato mantou or black rice mantou.

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