麻酱花卷

做法

1. 1酵母与一半糖搅入温水，静置8分钟。

   活化酵母

   🔍 看状态 8 分钟 · 8 minutes

   状态：水面隆起厚实米色泡沫，碗壁挂满细泡A thick beige foam domes above the water line and fine bubbles cling to the bowl

   判断标准：泡沫带淡淡酒酿味，轻敲不塌陷Foam smells faintly of beer and does not collapse when tapped

   不起泡说明酵母失效，换新的一包重来。

2. 2面粉、余下糖与盐混匀，倒入酵母水和油拌成絮状，再揉12分钟。

   和面揉面

   🔍 看状态 12 分钟 · 12 minutes

   状态：面团光滑缎面哑光，能干净脱离碗壁，无干粉块Dough is smooth, satin-matt and pulls cleanly off the bowl with no dry pockets

   判断标准：抻薄能形成透光薄膜而不破裂Stretched thin it forms a translucent windowpane instead of tearing

3. 3加盖室温发酵约70分钟至两倍大。

   一发

   🔍 看状态 70 分钟 · 70 minutes

   状态：面团隆起，表面紧绷微亮，贴碗处可见细密气泡Dough has domed, surface taut and slightly glossy, fine bubbles visible against the bowl

   判断标准：沾粉手指按入2厘米，指印几乎不回弹A floured finger pressed 2 cm deep leaves a dent that barely fills back

4. 4芝麻酱中分次加入香油与生抽澥开，最后拌入葱花。

   澥麻酱

   🔍 看状态 3 分钟 · 3 minutes

   状态：酱先发紧变稠，随后变得油亮，能挂勺成一条不断的粗线流下Paste seizes at first, then turns glossy and falls off the spoon in a thick continuous ribbon

   判断标准：在表面划一道，纹路能保持2秒才合拢Drizzle a line across the surface and it holds its shape for 2 seconds before merging

   油要少量多次。一次全倒进去酱会变稀，蒸的时候全流出来。

5. 5面团擀成40×30厘米长方片，麻酱抹匀留边1厘米，从长边卷紧，切8段。每段用筷子竖向压一道，拧一圈后把两端捏到底下收口。

   抹酱卷制成形

   🔍 看状态 15 分钟 · 15 minutes

   状态：每个花卷能看到4-5层干净的深色螺纹从中心旋出，底部收口压平Each roll shows 4-5 clean dark layers spiralling out from the centre, with the seam sealed flat underneath

   判断标准：放在纸上不会回弹散开，纹路保持得住The roll holds its twist without springing open when you set it on the paper

6. 6垫烘焙纸醒发25分钟，笼布包锅盖、沸水大火蒸15分钟，关火后焖5分钟。

   二发与蒸制

   🔍 看状态 大火 醒25分钟 + 蒸15分钟 + 焖5分钟 · 25 minutes proof + 15 minutes steam + 5 minutes rest

   状态：花卷饱满，白面转为缎面光泽，麻酱层加深成棕褐色Rolls are plump, the pale dough has gone satin and the sesame layers have darkened to a deep tan

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