口袋饼大家都不陌生，今天这个燕麦口袋饼的特别之处是，利用燕麦强大的吸水性，让整个面团超级柔软保湿，还带有燕麦淡淡的甜，整个制作过程无需揉面，材料混合均匀之后发酵即可，完了用平底锅一烙，个个鼓大包，空口吃麦香浓郁，后味微甜，喜欢夹菜的可夹一切，爱吃饼人强烈推荐！！！
燕 麦 口 袋 饼
材 料
#饼皮#
速熟燕麦片 90g/开水 250g/温水 100g/舒可曼活性干酵母 3g/舒可曼细砂糖 10g/舒可曼色拉油 15ml/舒可曼中筋面粉 280g/盐3g
#夹馅#
火腿片/酸黄瓜/西红柿/芝士片/生菜 等
做 法
①准备一个大碗放入速熟燕麦片，加入250g开水，搅拌均匀，放凉备用。燕麦会迅速洗干水分，变成粘稠状态。
②把所有饼皮的材料全部倒入厨师机的搅拌桶中，开启厨师机，搅拌均匀。只要搅拌均匀即可，无需长时间搅打，所以这一步用手操作也可以。
③让面团发酵至两倍大。夏天在室温发酵即可。
④排气，分割成等份的小剂子，将剂子揉圆，盖上保鲜膜，等待进行下一步。面团含水量很大，所以需要大量手粉辅助。
⑤将面团擀成5mm厚的饼状。盖上保鲜膜醒发10分钟左右。
⑥把厚底不粘锅加热，锅一定要预热到一个很热的状态，放入饼，小火加热，不断移动翻面，让饼受热均匀，并渐渐鼓起大包，只要鼓起来，饼就算熟了。
动图更直观
实在是想拍一个鼓大包的饼图，怎奈这个饼从锅里一出来就迅速瘪掉，哈哈，根本来不及~
但不妨碍它们是非常美好的大饼这件事，而且烙起来还是很快的。
小时候用石磨磨的面粉做的饼，用这个燕麦方法，同样也能吃到非常浓郁的麦香，还带一点淡淡的甘甜回味，连家里的小宝宝都吃了一个大饼呢~
夹个菜啊肠啊，大口吃起来不要太惬意哦~
烘焙圈 烘享生活
原创不易，欢迎转评赞，么么哒~
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