健康版香酥烧饼
作者：毛毛妈原创
自从做了香酥烧饼夹肉松，儿子天天要求早餐吃这个。接受网友的建议，开发了健康点的香酥烧饼，这次用了些全麦面。成品还是外酥里软，层次分明。
用料:
发面： 1：中筋面粉(All purpose flour) 1 3/4杯，全麦面1 1/4杯。
2：温水1 1/2杯，糖1大匙，快速发酵粉(yeast) 2茶匙，中筋面粉1大匙，搅拌均匀，静置10分钟。
葱香油酥：
3：中筋面粉1杯，玉米油1/2杯，盐1茶匙，葱花2大匙。
配料： 4：生芝麻适量。 注：1杯=240毫升，面是从面袋里直接舀的，没过筛。
做法：葱香油酥：炒锅内放玉米油1/2杯置炉上，开大中火烧至五成热。放下中筋面粉1杯，搅拌均匀，再加盐1茶匙和葱花炒香出锅冷凉。
发面：将2料到入1料中和成大块面团，这时面团粘手，可往面团上倒玉米油（15毫升）再揉成软面团。放在暖和的地方保湿，等到面团发至原来的两倍大。手上和工作台上涂点玉米油，然后将发好的发面团，揉成2厘米直径的条，切成20份做水皮。每份水皮擀薄饼，然后把葱香油酥分成20份，把一份葱香油酥均匀抹上，从一端卷成筒，压扁后再沿纵向擀开。再卷成筒，擀开。然后第三次卷成筒，再稍擀开，撒些芝麻在上面再擀成长圆薄饼状。请参看香酥烧饼的图。
将做好的香酥烧饼坯放入铺了锡箔纸的烤盘上，放入烤箱内醒20-40分钟。放入预热至370F/185摄氏度的烤箱内，烤16-20分钟即成。各家的烤箱不同，注意温度及时间。
近点，可看到全麦面的点点。
这是早上放入微波炉热25秒后再放toaster里用低温烘烤一下的烧饼夹肉松。肉松做法见福建肉松。
近点，可看到层次分明。
早餐再配一杯自制的豆浆，好棒~~
爱心提示：一次吃不完，烧饼可以放冰箱存储。第二天早上放到微波炉里，每个热20-30秒后再放toaster里用低温烘烤一下，再夹上你喜欢的菜，肉松或卤肉。是一款绝好的早点。
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