內蒙古
面粉，這一看似簡單卻蘊藏著無限可能的食材，是烹飪世界中不可或缺的基石。它不僅承載著豐富的歷史文化，更在每一位廚師的巧手下，幻化成各式各樣的美食佳肴，令人垂涎欲滴。
提及面粉可以做的美食，首先映入眼簾的便是那松軟可口的包子饅頭。經過酵母的發酵，面粉中的淀粉與蛋白質在時間的魔法下悄然轉化，經過蒸汽熏陶，出鍋后內里綿軟，每一口都是對味蕾的極致誘惑。
當然，面粉的魔力還遠不止于此。從酥脆的煎餅果子到香濃的比薩餅，從傳統的餃子到創新的面包糠炸雞，面粉以其多變的形態與風味，不斷地為人們的餐桌增添著新的色彩與驚喜。它就像是一位默默無聞的魔術師，用簡單的食材，創造出了無數令人驚嘆的美食奇跡。
這次要分享的是一些發面面食的做法，一共有五道做法，蓬松柔軟，香氣飄滿屋，真的很香，喜歡的朋友可以收藏起來試一試。
發面紅糖餅
材料：中筋面粉250g，白糖20g，干酵母2.5g，溫水125g，玉米油10g
紅糖餡：紅糖50g，白芝麻10g，面粉15g
發面酥油餅
材料：300克面粉，酵母3克，2克鹽，清水180毫升，椒鹽粉，小蔥，白芝麻。
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雞蛋發面餅
材料：200克面粉，酵母2克，溫水135克，白糖5克，10克玉米油，3個雞蛋，十三香，鹽。
蔥花椒鹽卷
材料：300克面粉，3克酵母，5克豬油，150毫升清水，蔥花，小蘇打，五香粉，適量鹽，
青椒雞蛋發面餅
材料：300克面粉，3克酵母，180毫升溫水，青椒，雞蛋，鹽，蠔油。
小貼士：
1.怕煎不熟的可以上鍋蒸幾分鐘。
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