【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。
you may have a fantastic blog right here! would you prefer to make some invite posts on my weblog?
My spouse and i ended up being really comfortable when Edward could complete his survey using the ideas he was given while using the weblog. It is now and again perplexing just to happen to be making a gift of helpful hints other people might have been selling. So we realize we have you to be grateful to because of that. All the explanations you have made, the easy web site menu, the friendships you will help create – it is everything excellent, and it’s really aiding our son and the family believe that that topic is exciting, which is quite pressing. Thank you for the whole lot!
I’d have to test with you here. Which is not something I often do! I get pleasure from reading a put up that will make people think. Also, thanks for permitting me to comment!
Hey very cool website!! Man .. Beautiful .. Amazing .. I will bookmark your blog and take the feeds also…I am happy to find numerous useful info here in the post, we need develop more techniques in this regard, thanks for sharing. . . . . .