枣馒头

一小块包饺子剩余的面自然发酵，用碱面中和后蒸的枣馒头。


没有山西人民蒸得好，但来新后第一次这样蒸面食而不是用酵母粉（yeast)发酵蒸，碱的份量使得也合适，还是开心的。😄


感觉还是自然发酵后使用碱面中和、搓揉后蒸出的馒头好吃！有妈妈的味道！
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喜欢原创的作品。

自己亲自下厨做出来的东西，吃起来一定特别有味道。

赞！:victory:

[quote]原帖由 [i]苏杭[/i] 于 2015-2-7 11:47 发表
喜欢原创的作品。

自己亲自下厨做出来的东西，吃起来一定特别有味道。

赞！:victory: [/quote]

谢谢苏杭老师的的赞！:D

那一小块包饺子剩余下来的面原本真不知干什么好，现在变幻做了两小筐枣馒头！心中颇有几分化腐朽为神奇的自豪感呢！:loveliness: