這款用烤的鍋巴非常受小朋友喜歡，沒有糖只加了少量調(diào)味料，非常健康，很適合有風爐的小伙伴哦，多層同烤也超級方便省時。配方改編自珊媽，其中紅曲粉和抹茶粉只是為了區(qū)分調(diào)色，也可以不加。

用料

玉米面粉

80克

小米面粉

80克

開水

60克

2克

泡打粉

2克

涼水

40克

玉米油

20克

芝士粉

5克

孜然粉

3克

椒鹽粉

3克

紅曲粉

少許

抹茶粉

少許

無糖非油炸雜糧手工鍋巴的做法

1. 將60克開水中放入玉米面粉攪成小顆粒

1. 然后加入小米面粉攪勻。這里的玉米面粉和小米面粉是非常細的像普通面粉那種哦，不能用自己用小米什么研磨出來的粉。

1. 加入鹽，泡打粉戴上手套抓勻，然后加入涼水和玉米油揉成團。

1. 將面團分成4份，分別加入孜然粉、芝士粉、椒鹽粉、紅曲粉，其中孜然粉面團中再加入一點抹茶粉。紅曲粉和抹茶粉純粹是為了調(diào)色，以免烤完后顏色過于接近難以區(qū)別口味，大家也可以不加。
2. https://weibo.com/ttarticle/p/show?id=2309405164189650911325
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1. 取一個面團上下墊油紙，搟成盡量薄的厚度

1. 然后用切割板切成三角后放在不沾烤盤上，如果沒有不沾烤盤就放在油紙上。

1. 所有口味面團都處理完后，放入預熱好的烤箱中，風爐模式130度烘烤30分鐘即可。（普通烤箱可用145度，需要一盤盤的烤哦，沒有烤的蓋上保鮮膜常溫放一會，面團本身比較干，冷藏的話會更干）
2. 出爐后就是脆脆的口感啦，晾涼后密封裝起來即可。