【香肠发面饼】
MaomaoMom/毛毛妈
加入一半的全麦粉, 加拿大的全麦粉都能看见麸皮棒, 吃点粗粮好. 饼里面还是非常绵软的又又葱香加腊肠, 外皮酥脆，好吃停不下口。
用料:
1：温水1杯+1茶匙（245克），白糖1/2茶匙，快速发酵粉（fast rising yeast）1.5茶匙；
2：中筋面粉1又1/4杯(200克), 泡打粉1.5茶匙, 全麦面1杯 (160)克;
3：牛油果油 或其他素油1大匙, 油½ 茶匙；
调味
4: 油2大匙, 面粉2大匙 (20克), 盐3/4茶匙, 十三香粉或者黑胡椒1/4茶匙, 鸡粉1/4茶匙;
5：葱2根, 中式腊肠1根 (40克);
6: 白芝麻2大匙;
其他;
7: 牛油果油 或其他素油2大匙.
注：1大匙Tablespoon=15毫升，1茶匙Teaspoon=5毫升，1杯Cup=240毫升。
具体做法看视频(喜欢的话请在YouTube 观看, 收藏, 点赞! 谢谢!)：
国内的亲看这个视频： https://www.bilibili.com/video/ BV1Dz4y1X7mK /
1、发面：先将1料放一盆里拌匀，静置5分钟。2料里的面粉和泡打粉混合均匀, 放入酵母水中和成软面团，(这时面团比较粘手哦，加入3料里1大匙油，将面揉5分钟，然后再放0.5茶匙油涂抹在面团表面上（图3），盖上保鲜膜放温暖地方发酵。
2、葱和香肠切小丁. 4料放一小碗拌匀待用。
3、等面团发至2倍大，揉成团压扁擀开陈直径40里面的饼皮，均匀涂上油面糊, 撒上葱花与香肠丁。从下往上圈起压紧成长条状，然后从2端反方向卷向中间. 对折叠层圆饼，盖上盆或保鲜膜松弛10分钟。
4、将饼擀开些, 撒上芝麻, 再擀成28厘米的圆饼，放入刷了1大匙油的28厘米的深不粘锅里, 盖上盖醒发到2倍大.
5、置炉上开中火，中火（电炉4）煎6-8分钟至底部金黄，反转一面，再煎5-6分钟至金黄。
6、盛出饼切块趁热食用，太好吃了。
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