这两天喜欢上了吃麻酱烧饼，外酥里软，层次丰富，尤其是松软不腻口的内馅儿超级好吃，轻轻咬上一口那个美味真是一口就念念不忘~
→ 凉了也不硬的麻酱烧饼 ←
【所需食材】：普通面粉300克 / 温水180-200毫升
【辅助食材】：酵母粉3克 / 白糖10克 / 麻酱 / 盐 / 香油
【所需工具】：电饼铛 / 平底锅
【 *** *** 】：
1、 和面
把面粉、温水、酵母粉、白糖掺和在一起，搅拌成大面絮，和成一个光滑稍微粘手的面团。盖上保鲜膜温暖处密封发酵到两倍大，天气比较凉建议大家在烤箱或者温水锅里发酵，大概30-40分钟左右就可以发好了。面粉不同，它们的含水量也不一样，大家要适量添加，如果觉得最后的面团太粘手的话就多加一些面粉或者食用油来中和一下。
? 面团粘手的话可以借助食用油来辅助一下，这样不至于太粘手。
? 如果觉得粘手的面团难掌握，可以在我的这个方子上增减水量或者面粉的量。
? 如果在温水锅里发酵的话，水温注意控制一下不要太高了，否则会影响酵母的活跃性。
2、 排气
检验一个面团是否发好的标准就是：从外观上看体积明显变大，而且重量变轻 / 手指伸进去戳洞不往回收缩 / 撕开有明显丰富的蜂窝组织，这样发的面就会很好了。
面团发好之后我们需要进行排气工作，把酵母发酵过程中产生的气体排出去，大概揉个三五分钟就差不多了。然后整理成长筒，下5个面剂。
? 面团比较粘手，取出来面团的时候在上面多撒一些干粉，利用干粉把面团取出来，这样不会太黏手。
? 剂子的大小自己掌握一下，我一共是下了5个剂子。
3、 做生胚
把面剂揉圆按扁，用擀面杖擀开擀成一张圆形的饼皮，在饼皮上均匀的涂抹一层麻酱，刷匀，在半径处切一刀，然后顺时针卷起，收口处捏紧，按扁。这样基本上一个胚子就定型了。吧胚子擀开擀大一些，把胚子都做好之后表面撒一些水，放白芝麻，按压一下这样芝麻会更牢固一些。
? 如果是纯麻酱的话，大家用香油去泄开，加上盐调味，搅匀之后就可以了。
? 只在半径处切一刀就可以了，然后顺时针卷起，收口处一定要捏紧。
? 擀胚子的时候一定要均匀的正反两面换着擀，这样确保层次均匀一些。
4、 烙
平底锅中小火预热好之后再刷油，看过我文章的朋友都知道，烙饼热锅凉油烙的才好吃一些。把胚子下锅，表面刷一层油锁住水分，盖上盖子开始烙。烙到底面定型之后就翻面，一直烙到两面金黄按压可以快速回弹就熟了。
? 热锅凉油烙饼。
? 期间不用经常翻面。
刚出锅的饼松软又好吃，里面层次丰富，裹满了香喷喷的麻酱，超好吃的一款饼。
我是美食二哈，一个喜欢美食更喜欢做美食的90后宝妈。原创不易，如果我的文章对您有帮助或者您对我的文章感兴趣，还请您点个关注支持一下。当然您有不懂的想学的想问的可以在下方留言哦。
本文图文均匀"美食二哈"原创 *** ，未经授权严禁搬运抄袭。
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教你做麻酱烧饼，比包包子还好吃，好吃到停不下来·午休醒来，揉面团。在温水中加入盐、白糖和酵母，揉成软硬适中的面团，静置半小时左右即可。
·晚上做麻酱烧饼，面团表面抹上油，这样会更酥脆。
·接着调制麻酱，加入四勺芝麻酱，再加入老抽和十三香调味，最后倒入适量的食用油和干面粉，搅拌均匀即可。快到家了，给父母换换口味，做点简单的食物。
·将面团擀成长方形的薄饼，均匀地涂上麻酱。然后从一边开始卷起来，收口，切成大小不一的块。将两侧的口捏合，像包包子一样，再沾水，最后沾上芝麻。
我的厨艺水平有限，这麻酱烧饼的颜值也不太好看。相比之下，美食博主们的作品不仅美味，而且美观。不过，我的麻酱烧饼味道还是不错的，值得一试。
·将烧饼翻面，继续煎制，电饼铛会自动断电，煎制的时间比较长。从早上一直煎到晚上，虽然 *** 时间较长，但幸好我提前做好了，否则晚餐就来不及了。
记得点个关注哦。
自制麻酱烧饼??咸香酥脆，内部柔软多层～巨香#妈呀太香了今天我用平底锅做了一款麻酱烧饼，外皮焦香酥脆，内部柔软多层，咬下去满口都是浓郁的芝麻香味，真是太好吃了！
·将屏幕上的食材混合在一起，揉成一个面团，静置20分钟。
·在碗中加入屏幕上的材料，调成麻酱：芝麻酱40g、芝麻香油20g、五香粉1g、老抽少许。
·将面团放在工作台上擀成大片，均匀涂抹上麻酱。
·将面皮卷起来，再切成相等大小的小剂子。
·取一个小剂子，用手捏紧两端，像这样拉长，再收拢在一起，在底部蘸点水，再蘸上一层白芝麻，擀成圆形的饼状，一个生坯就做好了。
·盖上保鲜膜静置15分钟。
·在锅中刷上一层油，放入面饼，在表面刷上一层油，盖上盖子，小火煎3-4分钟，翻面。
·重复以上步骤，直到两面都煎成金黄色，就可以出锅了。
记得关注我哦，美食会不断更新哦！
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