怎样蒸出好吃蓬松的馒头？
酵母和食盐混合，加入温水搅拌，加入面粉，搅成面团，密封醒发30分钟，然后揉面，分剂子，揉成馒头坯子，上锅蒸煮，蒸出来馒头会非常蓬松。具体做法如下：
食材：250克中筋面粉，食盐2克，酵母粉5克，水120-130克。
一、把酵母和食盐倒入大碗中，加温水用筷子搅拌，静置2分钟让酵母和食盐完全融化。
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二、用筷子边搅拌边倒面粉，这样容易形成面絮。
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三、用筷子搅拌成面絮，没有干面粉即可。
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四、用手和成面团。
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五、保鲜膜封住碗口，醒发30分钟。
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六、面团醒发2倍大左右。
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七、把面团从碗中弄出来，撒干面粉揉搓排气。
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八、排气3分钟左右，把面团揉成长条，掐面剂子。
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九、揉面：拿其中一个面团，用手掌往面团中心店揉搓，每个面团揉搓100下，这样面团越揉越光滑，越揉越软，吃起来口感好，蒸出来不塌陷。
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十、揉好的馒头坯子。
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十一、篦子上铺上湿笼布，把馒头坯子放入二次醒发10分钟。
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十二、这是二次醒发的馒头坯子。
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十三、然后开大火蒸，烧开水冒气开始蒸15分钟即可关火，焖3分钟就可以出锅了。
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十四、蒸好的大馒头非常光滑松软。
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十五、掰开非常松软，像面包一样细腻，口感很不错。
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注意事项：
1、加水要加温水，凉水和面面团容易发干发硬。温水和面可以缩短发酵时间，面团更软一些。
2、揉面次数决定光滑度和是否塌陷，所以在揉面团次数不低于100下，这样蒸出来馒头才是光滑松软的。还有排气过程要加面粉，这个不能省略。
3、二次醒面可以将其放在有温度锅里，这里锅里不要烧开水有蒸汽，或者把水烧开打开锅盖凉下。
