肉夾饃由于其選料精、調(diào)味全、火功到，又經(jīng)長時(shí)間煨制，顏色紅潤、軟爛醇香、久貯不變。食者有“肥肉吃了不膩口，瘦肉無渣滿口油，不用牙咬肉自爛，食后余香久不散”之贊譽(yù)。那么肉夾饃中的饃是怎么做的呢？陜西肉夾饃加盟小編帶大家一起了解了解：

Hamburger because of its fine finish, full flavored, reactive to the fire, and simmer for a long time by the system, ruddy color, mellow soft rotten, the same storage for a long time. Those who eat a "eating meat is not greasy mouth, lean oil-free residue mouthful, do not bite the meat from the rotten teeth, praise fragrance lingering" after eating. Then the hamburger bun is how to do it? Shaanxi hamburger shop Xiaobian take you to understand understand:

先我們應(yīng)該知道，我們用的這個(gè)面粉，不是普通家里用的面粉，家里用的面粉大多是中筋粉，而我們專業(yè)做肉夾饃的用的是高筋粉。例如市面上賣的比較好的高筋粉是五得利高筋粉。 除了用高筋粉之外，我們還需要在面粉里面加入鹽，油，水，酵母粉。

First, we should know that the flour we use, is not an ordinary home with flour, home with flour mostly in the flour, and we do professional hamburger with high gluten flour. For example, high gluten flour sold in the market is a relatively good wudeli high gluten flour. In addition high we also need to add the flour, salt, flour in oil, water, yeast powder.

陜西肉夾饃加盟的饃一定要是陜西的白吉饃，有人這樣形容一只完美的白饃——“鐵圈虎背菊花心”。其實(shí)白吉饃原產(chǎn)自陜西咸陽，在西安北叫做“起面”，為什么叫起面呢？是因?yàn)榘准x在烤制過程中會(huì)因?yàn)槭軣岬脑蚨鴥擅婀钠?，像蝸牛一樣。所以真正的白吉饃并不是死面餅一個(gè)，而是中心虛空、內(nèi)心柔軟，外層金黃的一個(gè)小型的烙餅，當(dāng)然也只有這樣餅才能夾住更多的物料。

Shaanxi hamburger joined must be Shaanxi Baiji steamed steamed, some people have described a perfect bread - "Iron Tiger chrysanthemum heart". In fact, Baiji steamed originating from Shaanxi Xianyang, in the north of Xi'an is called "the face", why is the plane? Because the baiji steamed in the baking process because the heating causes both sides up like a snail. So the real white guitar bun is not a cake but unleavened dough, void, soft heart center, a small Flapjack outer golden, of course is the only way to clamp the cake more material.

臘汁肉并不是肉夾饃的專利，對(duì)于陜西人來說，臘汁肉可以直接入口，可以用來配菜，也可以拌面拌飯，都是不錯(cuò)的選擇。臘汁肉對(duì)于肉食動(dòng)物是一個(gè)里程碑似的吃食，素有“肥肉吃了不膩口，瘦肉無渣滿含油”的贊語。臘汁肉和我們平時(shí)所說的臘肉并沒有太大關(guān)系，臘肉是晾出來的。臘汁肉則是腌出來的，臘汁肉的做法早在周代其實(shí)就有，唐代的時(shí)候被叫做“臘肉”或者“暗肉”，歷經(jīng)時(shí)代的變遷，逐漸變成現(xiàn)代的秦味臘汁肉。

Meat juice is not a hamburger for patent, Shaanxi, meat juice can direct entrance, can be used to garnish, can also noodles rice, are a good choice. Meat juice is a milepost like food for carnivorous animal, known as "eating meat is not greasy mouth, full of oily residue free meat" the prince of meat juice and compliment. We usually say the bacon and not too much, bacon is hanging out. Meat juice is salted out, meat juice practices as early as Zhou Dai actually have, during the Tang Dynasty was called the "meat" or "dark meat", through the ages change, gradually become the modern Qin taste of meat juice.

為什么面粉里面加入鹽呢？因?yàn)槊娣劾锩婕尤臌}后，面的口感會(huì)更勁道，現(xiàn)在市場(chǎng)上一些的掛面，里面都是含鹽的，目的就是為了讓面的口味勁道。

Why do I add salt to flour? Because salt is added to the flour, and the face will be more vigorous. Now some high-grade noodles on the market are salty, so the purpose is to make noodles taste strong.

為什么面粉里面加入油呢？因?yàn)榧尤胗偷脑?，面餅在烤的時(shí)候，會(huì)更香。并且，在加入油的時(shí)候，油不能加多了，因?yàn)橛图佣嗟脑?，面?huì)不容易粘一起。白吉饃和面配方：10斤面，5斤水，50克鹽，180克油，40克酵母粉。需要注意的是，冬天很夏天的和面方式不一樣，冬天由于不容易醒面，所以用溫水和面。大家一起來看看具體做法吧。

Why the flour with oil? Because of the addition of oil, bread in the baking time, will be more fragrant. And, when adding oil, oil can not be added, because it will add oil, not easy to stick together. And the formula of Baiji steamed: 10 pounds, 5 pounds of water. 50 grams of salt, 180 grams of oil, 40 grams of yeast powder. Note that the winter is summer and winter due to surface is not the same, not easy to wake up face, use warm water and surface. So we take a look at the specific practices.

原料：上白面粉5斤，酵面150g,堿25g.

Raw materials: 5 jin of white flour, 150g, alkali 25g.

制作工藝：

Production process:

1.和面：面粉5kg,先把酵面揪成小塊，放入面中，按季節(jié)調(diào)和水溫先倒90%的水，搓成面絮，揉成面塊，再倒入10%的水，繼續(xù)搓揉，反復(fù)折疊，直到面色光滑潤澤，酵面均勻?yàn)橹埂⒚鎴F(tuán)起（和面約用水3kg,冬天用熱水，夏天用涼水）。用布蓋嚴(yán)，待面發(fā)起加堿水，倒入面中，再將500g干面粉摻入搓到揉勻，收成面團(tuán)。再盤10分鐘。

1. and surface: 5kg flour, put the leaven pulling into small pieces into the surface, pour the water temperature according to season harmonic 90% water, rub into the surface of the floc, knead the dough, then pour into 10% water, continue to rub, folding, until the complexion is smooth and moist, leaven dough will play even so far. （about 3kg and surface water, with hot water in winter, summer with cold water）。 With clothgai Yan, to be launched with salt water into the surface, surface, then 500g dry flour incorporation to rub and knead the dough. Then harvest dish 10 minutes.

2.做饃：把發(fā)好的面，揪成70g重的面劑，搓成7cm長中間粗，兩頭細(xì)的長條，壓扁搟成中間寬，兩頭窄的舌狀長條調(diào)翻過來，順長一搟，反復(fù)兩次，用手掌回卷起來，卷成中間粗兩頭尖的卷子，拿起扭成蝸牛形，將頂壓平，用搟杖搟成直徑10咖的圓餅，再用兩手將圓餅的周圍邊沿輕輕攏起，使邊微卷成窩窩形，然后用手指在餅中心輕輕按一個(gè)小窩。

2. Mo: the hair a good side, pulling into surface agent 70g weight, cuocheng 7cm long thick in the middle, two small strips, flattening roll into the middle of wide narrow strip, two tongue adjustable over a roll along the long, repeated two times, with the palm of the hand rolled up the middle coarse rollback, Liangtoujian the examination paper, pick up the twisted snail shape, the top is flattened, with a rolling pin roll into a round cake diameter 10 coffee, and then his hands around the edge of the round cake will gently cupped the side of a micro, Wowo shaped, and then a finger in the pie center gently press a nest.

3.烙烤：將白劑饃窩形向上放在三扇鏊的上面，待底面帶有淡黃烙印，翻過再烙另一面待邊沿呈黃色時(shí)，再放入鏊內(nèi)烘烤3分鐘，兩面鼓起時(shí)即熟。

3.: white bread baking agent on the nest shape to above three fan Ao, to the bottom with a yellow mark, then the other side edge to be branded turn yellow, then add it in the oven for 3 minutes, both sides have when cooked.