素食材料在美國買,除了貴之外,有時買到的品質也不太好,自從知道怎麼做烤麩之後,就經常做,有格友告訴我,用多一點點的水量拌,拌好醒過再蒸,蒸好的烤麩孔洞更大,組織更有彈性,口感更鬆軟,我試過後確實如此,也在之前PO的輕鬆自製烤麩&紅燒烤麩文章中,做了部份內容的更改,但後來又想到,這篇文章是去年PO的,看過的格友也不知道我改了部份內容,所以再PO一篇改良版烤麩,以前煮烤麩,大多先炸或煎之後,再來燒,但這樣較花時間,後來我直接切丁炒,搭配海鮮醬和陳年炸醬,女兒說炒好的烤麩,味道不錯,微甜微辣蠻香的,她很喜歡吃烤麩,所以我用炒好的烤麩代替肉,炒飯給她吃,她說比用肉炒的好吃,烤麩帶點濕潤和隔夜的飯炒,飯粒軟硬度剛好,加個蛋再加些多色冷凍蔬菜,輕鬆就可完成炒飯,烤麩炒飯還是女兒要我PO上來的喔!住美國的朋友,可以試試自己做烤麩,經濟又實惠,一盒wheat gluten就可炒一鍋,而且品質看得見.
**下圖就是我用的wheat gluten,在大部份的wal-mart可以買到,whole food也可買到,whole food也有賣散裝用,只要記住一次的用量是6.5oz(184g),任何牌子的wheat gluten都可以用,在美國超市也賣其他牌的wheat gluten.
**下圖是醬燒烤麩用的調味料海鮮醬、陳年炸醬,我在華人超市買的.
改良版自製烤麩&醬燒烤麩&烤麩炒飯
材料: wheat gluten 1包(約184g) baking powder(泡打粉) 1T 水 1杯又3T(約280g水量稍多一點,蒸好的烤麩較膨鬆)
雙醬燒烤麩調味料: 海鮮醬 3T 陳年炸醬 2T
烤麩炒飯材料: 醬燒烤麩 白飯 冷凍四色蔬菜
做法:
1. 在鍋內倒入1包的wheat gluten及加入1T的baking powder,先混合均勻.
2. 倒入1杯又3T的水.(有格友建議,水量多一點,拌好的麵糰成濕潤狀,蒸出的烤麩,組織更有彈性,我試過後確實如此,所以我調整水量增至1杯又3T的水.)
3. 攪拌均勻成糰,拌好的麵糰,放在室溫醒2個小時再蒸,.(揉好的麵糰外表呈現不平整,這是正常的現象.)
4. 入電鍋中蒸35分鐘(外鍋加入1.5杯的水),蒸好後直接在鍋內加入冷水泡10分鐘.
5. 10分鐘後把烤麩裡面的水份擠出,切開後組織鬆軟,很有彈性.
**下圖是之前做的烤麩,拌好直接蒸沒醒過,比較上下兩張照片,明顯可以看出,醒過蒸好的烤麩形狀固定,比之前做的更膨鬆,孔洞更均勻,而且煮過後口感更好.
7. 鍋中入2T的油、烤麩、全部調味料及水1杯拌炒.(買不到炸醬可用豆瓣醬代替,但用量請自行調整.)
12. 加入烤麩及四色蔬菜拌炒.(烤麩的量多放一點,較好吃)
小叮嚀:
**自己做的烤麩,口感更軟Q,份量也不少,經濟又實惠.
**也可將baking powder一大匙事先加入水中溶化,再倒入wheat gluten中來拌勻.
juling好利害喔.
連烤麩都可以自己做..真的是好手藝~
[版主回覆05/29/2010 23:56:32]台灣買什麼都方便,在國外就是常買到貴又品質不是太好的東西,才會想自己做,這也要感謝有些格友的分享,才讓我有機會學.看你常常用蒸魚醬油我也跑去買ㄧ罐來用
我蒸了馬頭魚還真是不錯
[版主回覆05/31/2010 13:33:02]我喜歡用蒸魚醬油代替醬油來用,多了鮮味也不會太死鹹.一定要向您拍拍手!
[版主回覆05/31/2010 14:28:05]謝謝小瑪的讚美.
這烤麩看起來有點像豆腐 ....
請問Juling它是屬於麵粉類嗎? 沒有加酵母怎麼那麼澎鬆?
我還是第一次看到這烤麩的做法.... 謝謝分享....
[版主回覆05/31/2010 15:02:02]烤麩是用麵筋粉(大豆蛋白)做的,一般麵粉從高筋到低筋,筋性的含量從14%-8%不等,但wheat gluten筋性的含量就是100%,筋性的含量多少,就是麵粉中的蛋白質含量多少.沒筋性的粉就是澄粉,所以這些都是小麥類的產品,wheat gluten在超市內和麵粉擺在一起,我加了泡打粉,所以會膨脹,如果買得到wheat gluten可以試試看.
好特別的烤麩.
只要一些, 就做好多.
[版主回覆05/31/2010 15:04:15]台灣買什麼都方便,在國外就是常買到貴又品質不是太好的東西,才會想自己做,自己做不難,只要買得到材料.哇..我也想做這個說..
不過.我實在太懶了啦~~~~
[版主回覆06/02/2010 02:57:51]小屁不是懶,每天要上班很忙耶!Love this one too, THKS again!
[版主回覆11/07/2010 12:35:07]自己做烤麩好吃又安心,有機會可以試試.
J老師：原來這是改良版。。ok瞭解了。。就是醒過跟沒省過還有水分的問題。瞭解我要再試驗一次。
[版主回覆11/16/2010 14:19:37]
下次妳可以試試改良版的烤麩,口感更鬆軟.
請問 "麵糰放在室溫醒2個小時" 會不會膨脹? 內鍋需抹油嗎? 我的黏鍋了. Tks. [版主回覆02/12/2012 07:25:57]
加泡打粉的麵糰放在室溫醒2個小時,不會膨脹(用酵母的才會),但蒸好會膨脹的更均衡,這是格友試過後告訴我,我試了效果真的不錯,才PO出來,我想是因為泡打粉遇水會起泡.醒一些時候,會讓麵糰裡的泡打粉更均勻,有時我只放一小時,蒸好的效果也不錯,我做的時候沒抹油,但蒸好馬上直接在鍋裡加水浸泡,烤麩並不會黏鍋,我想是加水才沒有黏鍋.
請問是用電蒸鍋嗎?謝謝
[版主回覆07/17/2012 10:51:04]我用電鍋蒸35分鐘(外鍋加入1.5杯的水)I made 烤麩 by using your recipe several times. Sometimes 烤麩膨脹很高 after I steamed it and it looked just like your picture above. Sometimes it caved in. The texture in the middle was dense. Could you know why is that? If I let the dough 在室溫醒 more than 4 個小時, would it be OK. Thanks. [版主回覆09/17/2012 14:36:20]我在做烤麩,有時膨脹的高度也不一樣,我想有可能是在做法1.時,wheat gluten和baking powder沒有混合均勻,充份混合均勻會讓麵糰發的更平均,我都放2-3小時左右就去蒸,沒試過放4 個小時,我想應該可以,但要放更長的時間,最好放冰箱(用保鮮膜蓋起來),天氣熱時較不會壞.
juling
你好 看大家做麵筋烤麩 有用泡打粉有用酵母粉 今天我試做了酵母 3分之一炸麵筋 其它則用蒸的想做烤麩 我發現蒸好之後 都塌扁了 沒有像你做的會有厚度 是我容器比較寬嗎 還是用酵母粉讓他失去厚度了
不知道你有沒有試過
麻煩你
serena
[版主回覆03/22/2013 01:54:02]我曾用酵母粉做過烤麩,成品不理想會塌下去,發的程度也不像用泡打粉的這麼發,口感也比較軟,用泡打粉做的,比較像外面賣的,所以我沒有PO,用酵母粉做的烤麩.
Juling
感謝你神速的回應 看你使用泡打粉加的水份比我酵母粉的配方 水份加的還要多 我的佩方是麵筋粉450克 中粉120克 水600 而你的配方是麵筋粉184克 水就300了 為什麼有人還加中筋粉 加比較好還是不加呢
感謝你
serena
[版主回覆03/22/2013 03:07:41]我沒試過加中筋粉來做過烤麩,不知道成品會有什麼差別,這份食譜做出的成果還不錯,也沒再試其他的食譜.Hello Juling, I am a begginer to make 烤麩. It failed to distend. I don't know where is the problem. I know the measurement of wheat gluten. But how much of water and baking powder. I am not clear of how much is 1 cup of water and 3T baking powder. Could you pls enlighten me. Many thanks
water-1 measuring cup＋3 tablespoons(approximate 280g) baking powder just need 1 tablespoon 水量是一量杯加3大匙,大約280g,baking powder 1大匙就夠了,你說沒有膨脹,有可能是baking powder沒有拌均勻,或是baking powder放比較久效力減低,你也可以先將baking powder加入水中攪勻,再倒入wheat gluten中拌勻,拌好的麵糰,放在室溫靜置醒2個小時後再蒸.
Hi Juling, Many thanks for your prompt reply. I will try tonight when I back home after office. It is really amazing to see your blog of this dishes. Unfornately, I failed to do so. But anyway, it is so called learn in error. I am from HK. When I saw your post, I found there are many dishes I want to try. Will let you know the result. Thousands thanks again.
我做料理及點心,有的一次就滿意,也有的試了好幾次才成功,多做就會熟練也會越做越好,po出的食譜都是家人喜歡,我也覺得不錯的,喜歡都可以試試看,如有任何問題再告訴我.
Hellow Juling, I successfully made the 烤麩, however, when I stirred it, it became a small potion (一小堆), not as flat as yours. I tried to steam after 2 hrs later. It is OK but not as high as yours. Finally, I rinsed it with water several times and pressed it to try the dough. Seems it looked like a 烤麩. I will make 四喜烤麩 tonight as it was really later when I finished 烤麩 yesterday. Is there any special skill to stir the dough?? Finally, I think my friends would like to know how to make delicious dishes. Can I post your linkage in FB for their checking?? Hope to get your comments and premission. Cheers
用這方法做出的烤麩較軟，如果要做四喜烤麩，一般都是要撕成片狀，再煎過或是炸過，炸過會更耐紅燒，但用炸的較麻煩，所以可以用煎的，稍為比平常炒菜再多ㄧ點的油來煎，煎至表面微焦，再來燒煮，即使多煮些時間也不會太軟爛，妳可以在妳的FB做連結，我也希望大家都能和我一樣，喜歡下廚並樂在其中。
ps.... I also used 大同電鍋... It is really a good cooker....convenicence.... safe....easy handle. HK people do not know this. I was recommend by my Taiwanese Colleague.
大同電鍋是料理的好幫手，讓我做菜更輕鬆。
Hi Juling, Thanks for your reminder for slightly fried the 烤麩, otherwise, it may be in a mess or too soft. Will do so tonight and keep you informed the result. By the way, have you post how to make 綠豆粉皮, would like to learn the cold dish. If so, kindly let me know the linkage. Good Day.
我沒自己做綠豆粉皮,但妳可以參考carol的食譜來做 自製粉皮 http://caroleasylife.blogspot.com/2009/01/blog-post_19.html 自製綠豆涼粉 http://caroleasylife.blogspot.com/2010/07/blog-post_7.html
Hi Juling, I have to tell you that the dish is very yummy. My husband said that it looked the same as the one in Shanghai Restaurant. But, the taste is mild than them. It is suitable for home reserving. I will try more to do the best. By the way, it seems the spongy texture of 烤麩 is quite similar with 冰豆腐. So, as per your proffessional experience, can you pls comment whether it is also good taste with 冰豆腐 or it will loss some special nature by not using 烤麩. Lastly, appreciate your sharing. I will visit carol's web page and of course let you know my result later. Cheers Rowenta
烤麩的組織和凍過的豆腐是有些像，都是像海綿一樣的組織，但凍豆腐口感更軟，和烤麩的味道也不同，用凍豆腐代替來做，結果和烤麩做的還是會不一樣，不過凍豆腐也好吃，想要用凍豆腐試也可以，這兩種營養成份也不同。
Hi Juling... Agreed!! In HK, I don't go the wet market every night. Sometimes, I will buy more 豆腐 and keep in freezer. I usually deeply cook with meat. So... delicious.
我也常自己做凍豆腐，讓做料理多些食材可以做變化。
Hi Juling, I did 烤麩 again the past weekend and shared with my friend. It was very successful. I did more and freezed up the plain 烤麩. Next time, I just defroze it and make the delicious dishes. By the way, can you enlighten me the difference between yeast and baking powder. Can I use yeast to replace baking powder?? Thanks Rowenta
泡打粉它是由蘇打粉配合其他酸性材料，並以玉米粉為填充劑的白色粉末。泡打粉在接觸水份，酸性及鹼性粉末同時溶於水中而起反應，有一部分會開始釋出二氧化碳Co2，同時在烘焙加熱的過程中，會釋放出更多的氣體，這些氣體會使產品達到膨脹及鬆軟的效果。 酵母是單細胞的菌類，在發酵過程中，酵母使麵糰膨大,做烤麩我試過用酵母,但做出來口感接近麵腸,，不像烤麩.
Hi Juling, Thanks for your explanatory. Now I know more about these two. Cheers Rowenta
我只是將經驗分享
謝謝妳無私分享.請問烤麩做多了.可否放在冰格(做冰)內保存嗎?可以放多久?謝謝.
烤麩我沒冷凍過，我不知道解凍後口感是否有差，我想可以冷凍，因為在美國的華人超市，我也看過有賣冷凍的烤麩，你可以試凍一塊再解凍看看，冷凍就可放久ㄧ點，一般冷藏我大概3天內就全炒起來，炒過有鹹味，放一星期也沒問題。