主料:
死面团,530克干酵母,
3克,
碱面,
少许
辅料:
韭菜肉馅,400克发面版韭菜肉馅饼的做法步骤
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/08/16/20170816150283808784734360.jpg)
1.面团:死面团530克,干酵母3克,碱面少许馅料:韭菜肉馅400克
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/08/16/20170816150283809074334360.jpg)
2.将酵母用少许水化开,
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/08/16/20170816150283809300634360.jpg)
3.加入面团中揉匀。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/08/16/20170816150283809472534360.jpg)
4.放入大碗,盖上保鲜膜,置温暖处发酵。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/08/16/20170816150283809655434360.jpg)
5.面团长大至两倍。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/08/16/20170816150283809830334360.jpg)
6.用少许水将碱面化开,
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/08/16/20170816150283810047834360.jpg)
7.加入面团中揉匀。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/08/16/20170816150283810229134360.jpg)
8.分割成14等分。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/08/16/20170816150283810499734360.jpg)
9.擀成圆片,
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/08/16/20170816150283810708034360.jpg)
10.放入馅料,
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/08/16/20170816150283810834234360.jpg)
11.用捏包子的方法包好。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/08/16/20170816150283811098234360.jpg)
12.翻面,收口向下,按扁成饼状。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/08/16/20170816150283811276234360.jpg)
13.平底锅烧热,倒油,
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/08/16/20170816150283811509534360.jpg)
14.将饼放入锅中,摆好。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/08/16/20170816150283811637534360.jpg)
15.加适量水,
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/08/16/20170816150283811851534360.jpg)
16.立即盖上盖子,中小火,加热数分钟。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/08/16/20170816150283812037434360.jpg)
17.锅中水分完全蒸发,面团膨胀,基本成熟,揭盖,
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/08/16/20170816150283812281334360.jpg)
18.翻面,将另一面煎烙成金黄色。
![](https://i3.%6d%65%69%73%68%69%63%68%69%6e%61.com/atta/step/2017/08/16/20170816150283812429234360.jpg)
19.出锅,趁热食用。
小窍门&温馨提示
碱面可以不加,
煎烙时火不宜大,以免外焦内生。
若水烧干后,饼依然未熟,可再次加水再煎一会。
趁热食用口感最佳。
TAGS:
主食 家常菜 夏季食谱 秋季食谱 干酵母
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