周末就做这个吧㊙️外酥里软👍怎么吃都不腻‼️老北京麻酱烧饼😸
Summer_Leo
做法也很简单，一个平底锅就搞定！我的配方是8个正常大小烧饼的量。我每次做好后，趁热就干掉2个👻
Sesame cake is one of the classic Beijing style wheaten food. It’s a perfect choice for your breakfast. Easy-to-do recipe, hopefully you will enjoy it.
用料
| 高筋面粉high gluten flour | 300g |
| 酵母yeast | 3g |
| 白糖white sugar | 4g |
| 温水（可增减）warm water (approximately) | 180g |
| 麻酱sesame paste | 3勺(3 spoon) |
| 盐salt | 适量（q.s.) |
| 十三香thirteen- spice | 1勺（1 spoon) |
| 花生油（可换其它油）peanut oil | 适量（q.s.) |
| 白芝麻white sesame | 适量（q.s.) |
周末就做这个吧㊙️外酥里软👍怎么吃都不腻‼️老北京麻酱烧饼😸的做法
-
面粉加糖、酵母、温水和面，至无干粉，上手揉成光滑的面团，盖上保鲜膜发酵只两倍大，大约一个小时。（夏天温度高，不到一小时也可以）
Mix flour, white sugar, yeast and warm water, knead to smooth dough. And give the dough to rise.
-
趁着发酵的时候，开始调麻酱。麻酱加十三香、盐、油搅拌均匀。（调的时候要比平时咸一些，面会吸收一些盐，这样做出来的烧饼才有味，否则烧饼就会特别淡，别问我是怎么知道的🤣）
Mix sesame paste, salt, thirteen-spices and peanut oil together. Please be generous with salt!
-
准备好一碗白水、一碗白芝麻
One bowl of cold water, one bowl of white sesame.
-
发酵好的面团，揉光滑，均匀分成8份。
Take out the well risen dough and slice into eight dough.
-
拿出一个剂子，擀成饼，放上一小勺麻酱。
Take one dough, rolling into pastry with rolling pin, and put some mixed sesame paste on it.
-
可以用刮刀或者直接用勺背儿抹匀。在二分之一处切一下。
Make sure the pastry all covered with the sesame paste. Cut it as the picture above.
-
从一边开始卷起，把头尾捏紧，轻轻按成饼状（不用按太薄）。
Follow the video, rolling the pastry from one side to the the end. Press the pastry gently.
-
把饼的一面，先沾一层水，再沾一层白芝麻。
Make one side of pastry cover water and sesame.
-
用擀面杖轻轻擀两下，不用擀太薄。
Rolling gently again.
-
平底锅刷油，放入饼，用刷子给每一个饼表面刷一层油，以免干燥，小火煎至变色。
Add some oil into hot pan, put the pastry, brush oil on the pastry and cook in low heat.
-
两面煎至上色，芝麻那一面煎的稍微短一些，否则芝麻就糊了😂
Flip one side to another occasionally until it is well cooked.
-
出锅，开吃！吃不完的可以放冰箱冷藏，可以夹上鸡蛋、火腿、生菜等，丰富的早餐就搞定了。
Enjoy yourself😋
小贴士
Make dough with warm water( about 40°C) . Water is adjustable.
2⃣️麻酱调的咸一些，不用担心饼会咸！！！
Be generous with salt.
