自制酥饼馍，和面不放酵母粉，简单又快速，个个蓬松酥脆，真香。我们都知道山东人爱吃面食，所以在山东各种饼啊馍啊，品种很多。除了大家都能想到的大馒头，比较熟知的烧饼外，还有火烧、杂粮煎饼、千层饼等等。今天我们就来做酥饼馍，和面不用酵母粉，省去了发面的时间，蓬松酥脆又有很浓的面香味。

准备食材：

高筋面粉、小苏打、温水、油酥、食用油

具体做法：

1.我们今天要做的是由死面做成的酥饼馍，做这个馍，我们需要用到高筋面粉放上600g，放上2g的食用小苏打，增加松软的程度，和面的时候我们用300g的温水，一直搅拌到看不到干粉的状态，这时候再下手揉面，揉面的时候多揉一会儿，一直揉到光滑匀称的状态，饧上半个小时。

2.现在面团也饧好了，取出来继续揉面，主要的目的就是把里面的面筋揉开，一直揉到像这样匀称的程度就可以了。

3.然后搓成长条，切成小面剂。

4.把小面剂搓好之后先用手掌压扁，然后用擀面杖擀成尽量薄一点的长方形的饼皮。

5.擀好之后在表面抹一层油酥，从一端开始卷起，先顺着一个方向卷，然后差不多了再顺着另外一个方向，慢慢的你就会得到一个类似仿锥形的形状了。

6.剩下的一部分饼皮我们先把它扯长，家里面没有专业的模具，我们就用刀划成细长条，之后再卷起来就可以了。

7.找到饼中间的位置，然后边旋转边给它掐断，底部的位置稍微往里怼一怼。

8.顺着这个螺旋花纹的方向，手掌旋转下去按压。

9.再用擀面杖擀开，这个饼坯就做好了。

10.烤的时候烤盘多倒一些油，这样烤出来是酥脆的，表面再刷一些油去锁住饼坯的水分。

11.烤箱提前预热好，220度烤上15分钟，时间差不多到了，现在饼基本已经上色了，把饼直接放在烤架上，重新进烤箱再烤上10分钟。

12.大火烤可以锁住饼的水分，分两次进烤箱，这样饼皮会更加酥脆，外皮脆的掉渣里面松软多层，不用酵母粉也能做出松软的酥饼馍。

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司急竿3410做酵素冰糖和红糖能一起放吗 -
支吴邹18391258365 ______ 最好不要,糖要选择纯的甘蔗糖才行