大家好呀，我是梅子。今儿个给大伙分享玉米面发面饼的做法。这饼啊，不粗糙，不粘牙，蓬松得很，层次还特别丰富，好吃极啦！

先准备一碗细的玉米面，缓缓倒入1碗刚烧开的沸水，边倒边用筷子快速搅拌，直到玉米面呈絮状。烫制玉米面能使其口感更细腻，减少粗糙感。搅拌好后，放那儿晾到不烫手也不热的时候，打一个鸡蛋进去，再加上 4 克酵母、10 克白糖，然后再来一碗面粉，加入80克左右30度左右的温水（鸡蛋大小各有不同，里面水分适量增减）把这些先搅拌匀乎了，再下手揉成光滑的面团。盖上保鲜袋，放在暖和的地方发酵 50 分钟。

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时间一到，就能看到这面团体积明显大了一倍，里面的蜂窝组织也可丰富啦，这就说明发酵好啦。在案板上撒点干面粉，把面团拿出来揉匀排气，揉回原来的大小。一直揉到表面特别光滑，因为这面皮偏软，要在案板上多撒点干面粉，得防止粘连，接着把它擀成长方形的大薄片，大概擀到 0.2 厘米厚就行。在表面淋点食用油，撒上五香粉、食用盐，涂抹匀了从一头卷起来。再把它分成大小一样的小剂子，把切口和边儿捏紧，省得漏气，这样做好以后层次会更好。

然后把它摁扁，表面撒点黑芝麻，擀成圆饼，再醒发 10 分钟。平底锅里倒点食用油，把醒发好的面坯放进去，表面刷点油，能锁住饼皮里的水分。等底部烙到金黄定型，给它翻面再烙另一面。直到两面都烙至变成金黄色，用铲子一按，饼皮能马上回弹，这就熟透啦，把它盛出来装盘子里。

这个玉米面发面饼就大功告成啦！全程操作特别简单，还特别蓬松柔软，咸香可口，滋味丰富，可好吃了。

好啦，今儿个玉米面发面饼的做法，梅子就跟大伙分享到这儿。你学会没？咱们明天见，拜拜！