玉米面別光會蒸著吃、烙著吃了，用這個方法煎成餅，又香又酥！

用料

細玉米面

250克

開水

250克

雞蛋

1個

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

煎脆皮冰花玉米發面餅的做法

1. 揉面桶里稱入細玉米面粉250克

1. 倒入開水250克，邊倒邊快速攪拌，開水能讓玉米面糊化，去除生澀味，口感也會更細膩

1. 晾涼到不燙手，磕入一個雞蛋，成品會更蓬松

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. 揉成光滑面團，無須分兩次發酵，直接操作下一步

1. 搓長條，切割成大約60克每個的小劑子，并揉圓

1. 電餅鐺或者平底鍋刷20克植物油

1. 先不開火，保持間距，放入整形好的餅坯，蓋上蓋子，自然發酵20分鐘

1. 20分鐘后，餅坯輕盈蓬松，就可以開火了。撒一些白芝麻，并用鏟子輕輕地逐一按扁

1. 先把餅坯兩面用鍋里的油煎到焦黃（每面大約2分鐘，如果是雙面加熱的電餅鐺，則無須翻面）

1. 再把10克玉米淀粉和100克清水攪拌均勻，直接倒入餅坯的空隙中

1. 蓋上蓋子煎至水分收干（中火大約5分鐘）

1. 鏟起來底面有冰花，色澤金黃，口感焦酥，內部綿軟，健康無負擔

1. 能看到底部薄而脆的漂亮冰花，整體口感也是酥脆夾雜著綿軟