酸馒头好吃吗?

我就是我,是颜色不一样的烟火
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酸馒头,好吃吗?这个是我做酸面包的时候想到的问题,于是我就试了试。

用同样的方法做了引子(面种)和完成第一次发酵。揉去气泡后,整成刀切馒头的形状,放在蒸笼里醒了30分钟。

蒸了15分钟,闭火后盖3分钟,取出。

第一个印象是很好的,馒头一点都没有回缩,非常饱满。而且,表面光亮亮的。

咬了一口就皱眉头,酸哪,咸哪。

仔细分析一下,酸面包之所以能被人接受,是因为烘烤产生的香味和外皮的脆硬完全遮盖了酸酸的味道,人们在咀嚼外皮和感受内在的柔软之时,把酸酸咸咸的味道当作理所当然可以承受的东东了。

好了,彻底放弃做酸馒头的念头。这一盒酸馒头,可是要花几天才能消灭咯。

 

备注:照片是用 webcam 抓的,相机跟着相公出差去了,看官您凑合着看哈。

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