【麻酱烧饼】
MaomaoMom/毛毛妈
没有芝麻酱可以做麻酱烧饼吗? 用卡夫花生酱(Kraft smooth peanut butter)代替, 味道老好了. 外酥里软香味浓郁, 吃了停不下口.
用料:
面团：
1：不烫手的温水2/3杯+-1大匙（160-175克），快速发酵粉(Fast Rising Yeast) 1茶匙；
2：中筋面粉(All purpose flour) 1又1/2杯（240克，面没筛过，是从面粉袋里直接舀的）；
3：牛油果油 或玉米油1大匙;
4：牛油果油或玉米油1茶匙;
麻酱馅：
5：芝麻酱或花生酱3大匙(50克)，盐1/2茶匙, 花椒粉 1/4茶匙;
6：香油1大匙, 牛油果油或玉米油1大匙；
其他材料：
7：生抽酱油2茶匙；
8：白芝麻1/2杯；
9：油2×2 大匙, 煎饼用.
注：1大匙=1tbsp=15毫升，1茶匙=tsp=5毫升，1杯=1cup=240毫升。
以上材料做10个麻酱烧饼。
具体做法看视频(真喜爱请在Youtube 或它app里面观看, 收藏点赞! 谢谢)：
国内的亲看这个视频：
https://m.bilibili.com/video/BV1WK411p7Yz
1、面团：盆内放入1料, 拌匀静置5分钟. 倒入2料面粉, 用筷子搅拌成大块面团, 放入1大匙油（图1）, 揉成光滑面团（图2）。涂上1茶匙油, 盖上盖或罩上保鲜膜，放在暖和的地方保温发酵, 大约45-60分钟。
2、麻酱馅：将5-6料放入小盆里, 用一小勺拌匀（图3）待用。
3、等到面团发至原来的两倍大。案板和手上涂些玉米油，将发好的面团分成10等份，取一份揉成长条, 压扁擀开成薄薄的饼皮, 抹上1茶匙麻酱馅 (图4), 从一端卷成筒, 两端压入中间，压扁成圆饼(见视频). 保湿静置松弛10分钟。依次做好剩余饼皮。
4、表面刷点酱油, 放入盛白芝麻的小碗里沾上一面芝麻，然后翻转放案板上，用手压成长圆饼状。
6、不粘锅小火(2), 放入2大匙油, 锅热了, 将麻酱烧饼芝麻面朝下（图5）, 煎3-5分钟至金黄, 翻转一面再煎黄即可（图6）. 趁热吃，味道超好，真是超级酥软, 满齿留香。依次做好另外的同上煎好另外5个。
Tips: 麻酱烧饼一次吃不完的话，可以放冰箱或冰冻室存放。吃的时候在微波炉里热15-20秒后，再放面包炉(Toaster)里用低热档烤一下，你就可以吃到跟新鲜出炉一样的酥、松、香的麻酱烧饼了。
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