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漲燒餅是江蘇泰州季市特產(chǎn)，配方自己琢磨的，會(huì)和季市的有差異！！?。?br/>漲燒餅用酒藥發(fā)酵制成的酵水和面，數(shù)十小時(shí)候后，和面起孔發(fā)酵上漲，倒入鐵鍋內(nèi)，用文火慢燒，不時(shí)開(kāi)鍋，沿鍋壁倒入油水。待朝上一面凝固后，用鏟將燒餅鏟起翻身朝下，再倒入油水慢燒，約一個(gè)多小時(shí)后餅才能熟。食時(shí)用刀切成1.5公分厚的薄片，冷的可以放到蒸屜上加熱。
?發(fā)酵控制?：需觀察蜂窩狀結(jié)構(gòu)，避免過(guò)度發(fā)酵產(chǎn)生酸味。
?溫度管理?：煎制時(shí)保持小火慢煎至熟透，防止外焦內(nèi)生；
?口感調(diào)整?：若偏好軟糯內(nèi)餡，可減少烘烤時(shí)間；追求酥脆可延長(zhǎng)烤制。
用料
面粉
300克
200克
酒釀酵頭
55克
60克
酒釀漲燒餅【酵燒餅】的做法
- 水，酒釀酵頭，糖放一起攪拌至酵頭化開(kāi)，加入面粉攪拌至無(wú)干粉
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- 30分鐘后手上蘸水，將面團(tuán)整理一下，稍微光滑就行
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- 蓋保鮮膜室溫發(fā)酵了一晚上，這樣子就可以了
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- 鍋中放油
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- 撒入適量白芝麻
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- 將排好氣的面團(tuán)放入或者，蓋上保鮮膜二次發(fā)酵至兩倍大
- https://weibo.com/ttarticle/p/show?id=2309405160882857705820
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https://weibo.com/ttarticle/p/show?id=2309405160882710904849
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https://weibo.com/ttarticle/p/show?id=2309405160882106925258
https://weibo.com/ttarticle/p/show?id=2309405160882106925258&FRH=961
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- 發(fā)酵好的樣子
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- 從四周往下淋油（此處油可以多點(diǎn)，不然會(huì)粘鍋，外面也不會(huì)有脆皮），表面撒白芝麻
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- 蓋上蓋子中小火將鍋燒熱，轉(zhuǎn)小火
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- 像燜飯一樣，煮煮停停（小火將鍋煮熱后關(guān)火，幾分鐘后繼續(xù)打開(kāi)煮，就這樣反反復(fù)復(fù)），直到表面不軟
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- 翻面，繼續(xù)小火慢慢煎
安利：我這個(gè)第一次做，一直小火煮的，有點(diǎn)過(guò)，所以必須煮煮停停，也可以用電飯煲，就沒(méi)有這樣的顧慮，快速煮飯鍵（大概半小時(shí)），打開(kāi)翻面繼續(xù)一個(gè)煮飯鍵
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- 取出放涼
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- 八分像了
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