大家好呀，我是梅子。今兒個給大伙分享玉米面發(fā)面餅的做法。這餅啊，不粗糙，不粘牙，蓬松得很，層次還特別豐富，好吃極啦！

先準(zhǔn)備一碗細(xì)的玉米面，緩緩倒入1碗剛燒開的沸水，邊倒邊用筷子快速攪拌，直到玉米面呈絮狀。燙制玉米面能使其口感更細(xì)膩，減少粗糙感。攪拌好后，放那兒晾到不燙手也不熱的時候，打一個雞蛋進(jìn)去，再加上 4 克酵母、10 克白糖，然后再來一碗面粉，加入80克左右30度左右的溫水（雞蛋大小各有不同，里面水分適量增減）把這些先攪拌勻乎了，再下手揉成光滑的面團(tuán)。蓋上保鮮袋，放在暖和的地方發(fā)酵 50 分鐘。

時間一到，就能看到這面團(tuán)體積明顯大了一倍，里面的蜂窩組織也可豐富啦，這就說明發(fā)酵好啦。在案板上撒點(diǎn)干面粉，把面團(tuán)拿出來揉勻排氣，揉回原來的大小。一直揉到表面特別光滑，因?yàn)檫@面皮偏軟，要在案板上多撒點(diǎn)干面粉，得防止粘連，接著把它搟成長方形的大薄片，大概搟到 0.2 厘米厚就行。在表面淋點(diǎn)食用油，撒上五香粉、食用鹽，涂抹勻了從一頭卷起來。再把它分成大小一樣的小劑子，把切口和邊兒捏緊，省得漏氣，這樣做好以后層次會更好。

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然后把它摁扁，表面撒點(diǎn)黑芝麻，搟成圓餅，再醒發(fā) 10 分鐘。平底鍋里倒點(diǎn)食用油，把醒發(fā)好的面坯放進(jìn)去，表面刷點(diǎn)油，能鎖住餅皮里的水分。等底部烙到金黃定型，給它翻面再烙另一面。直到兩面都烙至變成金黃色，用鏟子一按，餅皮能馬上回彈，這就熟透啦，把它盛出來裝盤子里。

這個玉米面發(fā)面餅就大功告成啦！全程操作特別簡單，還特別蓬松柔軟，咸香可口，滋味豐富，可好吃了。

好啦，今兒個玉米面發(fā)面餅的做法，梅子就跟大伙分享到這兒。你學(xué)會沒？咱們明天見，拜拜！