「食谱」🥙陕西肉夹馍的简易做法（正宗+非正宗的混血版） 🥙陕西肉夹馍是由白吉膜和腊汁肉组成的 🥙腊汁浓厚，肉软嫩不腻不柴，加上外脆里软的白吉膜，一口就好吃到飞起 🥙正宗的白吉膜真的好麻烦，又要用老面还要摔…我就照猫画虎，以前早餐妈妈用给我做简易版的，味道一样的好！ 🥙原料 200g温水+6g酵母+400g面粉 卤肉适量 （反正是不正宗的方法，肉夹馍可以加万物🤣🤣🤣 比如煎蛋，青椒或生菜🙈🙈） 🥙步骤 1. 温水化开酵母，倒入面粉中，边倒边搅拌 2. 揉成团，室温发酵2小时，隔夜需要放冰箱 3. 取出面团，揉光滑，然后搓成长条，切成10等份（ 图2） 4. 按扁，擀成椭圆（图3） 5. 对折（图4） 6. 搓成一个卷（图5） 7. 盖上保鲜膜，醒15分钟（图6） 8. 取出一个卷，按扁（图7，8） 9. 平底锅中小火加热，放入白吉膜，盖上盖子，每一面5,6分钟，出花纹就好了 10. 割开饼，加入切碎的卤肉即可，再淋一点卤汁更好吃噢 🥙面很硬，发面之前揉不光很正常 🥙饼烙的时候不会发很高，这是正常的！发成大面包了才是错的🤣🤣 🥙烙饼不要加油！！！ # 复刻妈妈的拿手菜 ## 亚米厨房 #

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