酒酿涨烧饼：传统美食引发热议

涨烧饼是江苏泰州季市特产，配方自己琢磨的，会和季市的有差异！！！！
涨烧饼用酒药发酵制成的酵水和面，数十小时候后，和面起孔发酵上涨，倒入铁锅内，用文火慢烧，不时开锅，沿锅壁倒入油水。待朝上一面凝固后，用铲将烧饼铲起翻身朝下，再倒入油水慢烧，约一个多小时后饼才能熟。食时用刀切成1.5公分厚的薄片，冷的可以放到蒸屉上加热。
‌发酵控制‌：需观察蜂窝状结构，避免过度发酵产生酸味。
‌温度管理‌：煎制时保持小火慢煎至熟透，防止外焦内生；
‌口感调整‌：若偏好软糯内馅，可减少烘烤时间；追求酥脆可延长烤制。

用料

面粉

300克

200克

酒酿酵头

55克

60克

酒酿涨烧饼【酵烧饼】的做法

1. 水，酒酿酵头，糖放一起搅拌至酵头化开，加入面粉搅拌至无干粉

1. 30分钟后手上蘸水，将面团整理一下，稍微光滑就行

1. 盖保鲜膜室温发酵了一晚上，这样子就可以了

1. 锅中放油

1. 撒入适量白芝麻

1. 将排好气的面团放入或者，盖上保鲜膜二次发酵至两倍大
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1. 发酵好的样子

1. 从四周往下淋油（此处油可以多点，不然会粘锅，外面也不会有脆皮），表面撒白芝麻

1. 盖上盖子中小火将锅烧热，转小火

1. 像焖饭一样，煮煮停停（小火将锅煮热后关火，几分钟后继续打开煮，就这样反反复复），直到表面不软

1. 翻面，继续小火慢慢煎
   安利：我这个第一次做，一直小火煮的，有点过，所以必须煮煮停停，也可以用电饭煲，就没有这样的顾虑，快速煮饭键（大概半小时），打开翻面继续一个煮饭键

1. 取出放凉

1. 八分像了