漲燒餅是江蘇泰州季市特產(chǎn)，配方自己琢磨的，會和季市的有差異！！！！
漲燒餅用酒藥發(fā)酵制成的酵水和面，數(shù)十小時候后，和面起孔發(fā)酵上漲，倒入鐵鍋內(nèi)，用文火慢燒，不時開鍋，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，約一個多小時后餅才能熟。食時用刀切成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)，避免過度發(fā)酵產(chǎn)生酸味。
?溫度管理?：煎制時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，可減少烘烤時間；追求酥脆可延長烤制。

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

1. 水，酒釀酵頭，糖放一起攪拌至酵頭化開，加入面粉攪拌至無干粉

1. 30分鐘后手上蘸水，將面團整理一下，稍微光滑就行

1. 蓋保鮮膜室溫發(fā)酵了一晚上，這樣子就可以了

1. 鍋中放油

1. 撒入適量白芝麻

1. 將排好氣的面團放入或者，蓋上保鮮膜二次發(fā)酵至兩倍大
2. https://weibo.com/ttarticle/p/show?id=2309405160882857705820
   https://weibo.com/ttarticle/p/show?id=2309405160882857705820&AAh=885
   https://weibo.com/ttarticle/p/show?id=2309405160882710904849
   https://weibo.com/ttarticle/p/show?id=2309405160882710904849&zMa=701
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   https://weibo.com/ttarticle/p/show?id=2309405160882538938405&boO=848
   https://weibo.com/ttarticle/p/show?id=2309405160882396332381
   https://weibo.com/ttarticle/p/show?id=2309405160882396332381&wvj=321
   https://weibo.com/ttarticle/p/show?id=2309405160882249269365
   https://weibo.com/ttarticle/p/show?id=2309405160882249269365&KlM=067
   https://weibo.com/ttarticle/p/show?id=2309405160882106925258
   https://weibo.com/ttarticle/p/show?id=2309405160882106925258&FRH=961
   https://weibo.com/ttarticle/p/show?id=2309405160881968513165
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1. 發(fā)酵好的樣子

1. 從四周往下淋油（此處油可以多點，不然會粘鍋，外面也不會有脆皮），表面撒白芝麻

1. 蓋上蓋子中小火將鍋燒熱，轉(zhuǎn)小火

1. 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)打開煮，就這樣反反復(fù)復(fù)），直到表面不軟

1. 翻面，繼續(xù)小火慢慢煎
   安利：我這個第一次做，一直小火煮的，有點過，所以必須煮煮停停，也可以用電飯煲，就沒有這樣的顧慮，快速煮飯鍵（大概半小時），打開翻面繼續(xù)一個煮飯鍵

1. 取出放涼

1. 八分像了