只需3分钟！煎脆皮冰花玉米饼的秘密竟然是…

玉米面别光会蒸着吃、烙着吃了，用这个方法煎成饼，又香又酥！

用料

细玉米面

250克

开水

250克

鸡蛋

1个

普通面粉

250克

酵母粉

5克

白砂糖

20克

植物油

20克

玉米淀粉

10克

清水

100克

煎脆皮冰花玉米发面饼的做法

1. 揉面桶里称入细玉米面粉250克

1. 倒入开水250克，边倒边快速搅拌，开水能让玉米面糊化，去除生涩味，口感也会更细腻

1. 晾凉到不烫手，磕入一个鸡蛋，成品会更蓬松

1. 加入普通面粉250克

1. 加入酵母粉5克、白砂糖20克
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1. 揉成光滑面团，无须分两次发酵，直接操作下一步

1. 搓长条，切割成大约60克每个的小剂子，并揉圆

1. 电饼铛或者平底锅刷20克植物油

1. 先不开火，保持间距，放入整形好的饼坯，盖上盖子，自然发酵20分钟

1. 20分钟后，饼坯轻盈蓬松，就可以开火了。撒一些白芝麻，并用铲子轻轻地逐一按扁

1. 先把饼坯两面用锅里的油煎到焦黄（每面大约2分钟，如果是双面加热的电饼铛，则无须翻面）

1. 再把10克玉米淀粉和100克清水搅拌均匀，直接倒入饼坯的空隙中

1. 盖上盖子煎至水分收干（中火大约5分钟）

1. 铲起来底面有冰花，色泽金黄，口感焦酥，内部绵软，健康无负担

1. 能看到底部薄而脆的漂亮冰花，整体口感也是酥脆夹杂着绵软