发面的早餐饼、包子馒头在餐桌上一直很受大家欢迎,不仅柔软易消化,而且吃起来特别美味,男女老少都适宜。包子馒头咱们已经分享过不少,今天就分享一款发面的葱香饼。这款葱香饼的做法也是超级简单,不揉面和面,搅一搅就能搞定,平时碰到揉面步骤就想把自己劝退的朋友,那这款一定不容错过。
葱香味十足,口感非凡,凉了都不硬!比鸡蛋灌饼省事,比肉夹馍好吃,简单几步就能品尝到松软可口的发面饼,满足感爆棚!
太软了!层次分明,口感暄软美味,葱花香和咸香在嘴里碰撞,汇聚成令人回味无穷的香气。饼皮略带酥脆,与柔软的内里组织形成反差,吃起来更令人惊喜!
-葱香面饼-
中筋面粉/300g、酵母/3g、细砂糖/10g、盐/1勺(约2g)、鸡蛋/1个、温水/220g、葱花/30g、胡萝卜/30g(切成小碎丁)
熟练耗时:35分钟(不包含发酵时间)
工具:不粘锅
图文步骤
1.把酵母、细砂糖、盐加入面粉,搅拌均匀。
2.打入一个鸡蛋,加入温水,一边用筷子搅拌成湿软的面团。
3.盖上保鲜膜,发酵至两倍大。(Tips:可以隔夜冷藏发酵,起床的时候排气后再制作)
4.加入葱花、胡萝卜碎,搅拌均匀排气。
5.带上一次性手套,抹上薄油,用手揪一小块面团,整理成圆饼。
6.放入刷了油的不粘平底锅(油需要多一些),盖上盖子,小火焖煎3分钟。
7.翻面,煎至另一面金黄后,按下能够轻松回弹就可以了。
葱香浓郁,还没上桌就已经快光盘,抢手的不得了。学会这个做法,早餐配餐一应俱全,轻松搞定全家人的伙食。做好的面饼可以放冰箱冷藏保存2天,冷冻保存一周,吃之前复热一下就可以了。
![](https://p0.ssl.img.360kuai.com/t01ac76437739cdac94.jpg)
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