奶黄包

做法

1. 1面粉、面团用糖与溶于温水的酵母混匀，揉10分钟至光滑，发酵70分钟。

   和面一发

   🔍 看状态 70 分钟 · 70 minutes

   状态：面团光滑色浅，按压缓慢回弹Dough is smooth, pale and springs back slowly when pressed

   判断标准：沾粉手指按出的凹坑静止3秒A floured finger dent stays for 3 seconds

2. 2鸡蛋与馅用糖打至发白，再倒入牛奶、玉米淀粉和吉士粉搅至完全顺滑，过细筛。

   调奶黄浆

   🔍 看状态 5 分钟 · 5 minutes

   状态：浆液呈顺滑淡黄色奶液，无颗粒，筛上只留一层薄膜Mixture is a smooth pale yellow cream with no lumps, and the sieve catches only a thin membrane

   判断标准：倒回碗里的浆液不留任何纹路A spoonful poured back into the bowl leaves no streak

   一定要过筛。任何淀粉疙瘩蒸出来都是一包粉。

3. 3厚底锅小火，加黄油不停用刮刀搅拌，炒8分钟。

   炒奶黄

   🔍 看状态 小火 8 分钟 · 8 minutes

   状态：奶黄变稠发亮，刮刀划过留下飘带状纹路，并能脱离锅底Custard has thickened to a glossy mass that holds ribbon trails from the spatula and pulls away from the pan base

   判断标准：锅底划出的沟能保持2秒才合拢A channel drawn across the base stays open for 2 seconds before closing

   小火并不断搅拌。火一大就变成甜的炒蛋。

4. 4倒入平盘，保鲜膜贴面覆盖，冷藏40分钟至发硬，再搓成12个小球。

   冷藏搓球

   🔍 看状态 冷藏40分钟 · 40 minutes chill

   状态：奶黄凝成结实的浓黄色块，切边干净，搓球不粘手Custard is a dense, saturated yellow block that holds a clean edge when cut and rolls without sticking

   判断标准：指腹捏压小球能保持形状，手感凉而结实A ball pressed between finger and thumb keeps its shape and feels cool and firm

5. 5面团分12份，擀成10厘米圆皮，每份包一颗奶黄球，捏褶收口后褶面朝下，醒发25分钟。

   包制二发

   🔍 看状态 25 分钟 · 25 minutes

   状态：包子是光洁的圆丘，收口藏在底下，明显胀起、表面如绒Buns are smooth domes with the seam hidden underneath, visibly puffed and velvety

   判断标准：轻按缓慢回弹，留下浅坑A light press springs back slowly leaving a shallow dent

6. 6笼布包锅盖、中大火沸水蒸12分钟，焖5分钟后向反方向开盖。

   蒸制

   🔍 看状态 中大火 蒸12分钟 + 焖5分钟 · 12 minutes steam + 5 minutes rest

   状态：包子饱满雪白，接缝处没有黄色渗出；切开后奶黄呈流心油亮状Buns are plump and snow-white with no yellow leaking from the seam; cut open, the custard is molten and glossy

   判断标准：开盖蒸汽喷涌，包子能干净脱离纸Steam bursts out on opening and the bun lifts cleanly off the paper

   蒸超过12分钟会过头——奶黄包会从褶口处裂开。