芝麻燒餅
2019年2月14日
讀畢需時 2 分鐘
收心操～年假的最後，溜進廚房玩麵粉。烤了金黃酥脆的芝麻燒餅，開工早餐已就位！
油酥
材料
中筋麵粉…………75g
油脂…………60g
作法
1. 先將中筋麵粉過篩，倒入鍋中乾炒，炒出麵香味。
2. 再倒入油脂，小火慢炒。
3. 炒至金黃褐色，油酥即完成，先放涼備用。
灶神小訣竅
1. 燒餅酥脆的來源就是油酥。
2. 油酥的油脂可選擇植物油或豬油，使用豬油會更酥更香哦～
燒餅麵糰
材料
中筋麵粉…………300g
熱水…………150g
冷水…………60g (適量調整)
作法
1. 將中筋麵粉過篩至鋼盆裡，邊使用筷子攪拌、邊加熱水拌勻；讓麵粉燙熟。
2. 再加冷水調整，拌成雪片狀。
3. 可以將麵糰倒出、放至桌面，開始搓揉；揉到雙手與桌面都不沾黏，麵糰表面光滑均勻。
4. 蓋上鋼盆，靜置發酵30分鐘。
燒餅
材料
白芝麻…………適量
作法
1. 白芝麻先泡水備用。
2. 將醒好的麵糰擀開，擀成大長方狀。
3. 把放涼備用的油酥均勻塗抹於麵皮上。
4. 從長向開始捏捏捲捲，將油酥麵皮包覆成長條狀(捲的層次越多，燒餅越酥，越容易烤澎)。
5. 整形長條來分切，約8～10個；在切口處捏封，將油酥包覆著不要跑出來。
6. 將分切好的小麵糰壓扁、擀平，再捲起；轉90度方向，壓扁擀平、再捲起。
7. 麵捲覆蓋保鮮膜，靜置鬆弛15分鐘。
8. 將泡水白芝麻洗淨瀝乾，放置一平盤。
9. 將醒好的麵捲壓扁沾黏白芝麻並擀平成長方狀。
10. 放入預熱烤箱，200度烤5～6分鐘；翻面續烤5～6分鐘，金黃上色即可出爐，燒餅完成！
灶神小訣竅
1. 燒餅出爐可以單吃，也可以夾上自己喜愛的配料食用。
2. 沒吃完的燒餅可以直接冷凍保存；要吃前再噴水回烤就可以囉～
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