第一次學(xué)做滿煎糕，味道很正，不足之處就是鍋大了點(diǎn)所以糕的厚度就不夠，下次再改進(jìn)（最后已更新

用料

面粉

75克

70克

雞蛋

1個(gè)

酵母

1克

紅糖

7克

白砂糖

12克

一點(diǎn)點(diǎn)

泡打粉

1克

內(nèi)餡

紅糖

適量

花生碎

適量

滿煎糕的做法

1. 主材料除泡打粉以外都混合一起

1. 攪拌均勻，蓋上保鮮膜放冰箱發(fā)酵一晚上（或者室溫幾小時(shí)）

1. 花生米進(jìn)烤箱烤熟

1. 將烤熟的花生米碾碎（根據(jù)個(gè)人喜好，喜歡吃綿密一點(diǎn)的可以用破壁機(jī)電動(dòng)功能打幾下）

1. 我喜歡顆粒感的就隨意碾一下然后拌入紅糖

1. 發(fā)好的面糊有明顯氣泡

1. 加入一克泡打粉攪拌均勻

1. 不粘鍋開最小火，無(wú)需熱鍋直接倒入鍋內(nèi)

1. 一會(huì)兒面糊就開始起泡泡了

1. 泡泡越來(lái)越密集

1. 就可以下入紅糖花生碎

1. 用硅膠鏟將餅一半對(duì)折過來(lái)煎一分鐘后翻面
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1. 再煎一分鐘就關(guān)火蓋蓋子燜三分鐘（為了讓紅糖更好的融化）

1. 出鍋切片
2. 口感滿意，不足之處就是鍋的尺寸是28的，這個(gè)配方量的面糊做出來(lái)的餅胚偏薄了點(diǎn)，閩南的滿煎糕做的比較厚
3. 好吃，也可以叫它閩南版的“銅鑼燒”
4. 又做了兩次，終于找出適用于鵝媽媽28公分的不粘鍋配方量，就是本配方×2即可，例如面粉就是150克，水是140克，雞蛋一個(gè)變兩個(gè)

1. 真的太愛了