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大傢好，我是小秋，今天跟大傢分享用玉米面做水蒸餅，不發面不醒面，皮薄透亮，筋道好吃還不破皮，用來包菜卷肉，比春餅都香。
我們先在大碗裡倒入200克玉米面，用150克滾開的熱水燙一下玉米面，玉米面用開水燙過之後不但容易消化，吃著口感也更細膩，還能激發出玉米面的香味，水要一邊倒一邊攪拌，把玉米面燙成這種顆粒狀時在裡面加300克高筋面粉，5克鹽增加筋性，用筷子攪勻後再用150克70度左右的熱水和面，和成面絮後下手揉成面團。
剛開始揉的時候會有點燙手，可以等放涼後再揉，因為是用開水燙面，所以不用醒面，盡量多揉一會就可以瞭，讓玉米面和高筋面粉能完全融合在一起，那樣做出來的餅才會更筋道。
揉好之後案板上多撒點面粉防粘，搓成長條，下成大小均勻的小面劑。
再把每個面劑都整理一下，揉勻團圓，做好後給面劑蓋上保鮮膜，防止面劑的表皮幹裂。
鍋裡水開後就可以開始搟餅瞭，案板上多撒一點幹面粉，這樣就不沾瞭，搟的時候也輕松不少，面餅盡量搟得薄一點，像這樣有點透明的狀態，手放在下面能看到就可以瞭。
蒸鍋裡放一個蒸簾，鋪上屜佈，這樣防粘，一定要等鍋裡的水大開後，放入第一張搟好的餅坯，蓋上蓋子開大火蒸，這個時間我們再來搟下一張餅，等餅搟好，第一張餅也熟得差不多瞭，但是不用拿出來，直接再放上一張玉米餅生坯，就這樣以此類推，重復操作，把剩下的面劑搟好全部放到鍋裡蒸。
餅坯放到蒸鍋裡時不用放得太平整，因為沒有刷油，有點凸起能更容易揭開，最後一張餅坯放裡。 蓋上蓋子再蒸3分鐘，玉米蒸餅就完全熟透，可以出鍋瞭。
用玉米面這樣做的水蒸餅色澤金黃，皮薄透亮筋道有彈性，粗糧細做，不放一滴油，做法還簡單，用來卷菜包肉都很好吃，喜歡的話趕緊試試吧。
想瞭解更加詳細的做法，點擊我的頭像，進入主頁後選擇視頻，就可以觀看更加詳細的視頻做法瞭哦！
面食
My Website: https://food118.pixnet.net/
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