【纯净素食】家庭版 纯素馅白吉馍，跟着视频做，好吃零失败！Homemade Vegan Baijimo with Filling – Delicious and Foolproof!

大家好，我是Joanne Hello everyone, I'm Joanne 今天我们将一起制作家庭版的陕西白吉馍和纯素馅料。传统的白吉馍制作过程非常讲究，但我们会简化步骤，让大家在家也能轻松制作出美味的白吉馍。视频中不仅详细展示了白吉馍的制作方法，还附上了百搭的纯素馅料，保证您吃了停不下来。跟着视频一步步来，好吃零失败！ 【白吉馍Shanxi Flatbread (Baijimo)】 食材 Ingredients • 中筋面粉 500克 All-purpose flour 500g • 酵母 4克 Yeast 4g • 无铝泡打粉 2克 Aluminum-free baking powder 2g • 白糖 8克 Sugar 8g • 油 20克 Oil 20g • 水约 230克 Water 230g 制作过程 Preparation 1. 准备材料: 准备500克面粉，加入泡打粉、糖、油。用230克温水将5克酵母化开倒入，用筷子把面搅成絮状后揉成团，只要没有干面就行。 Preparation: Prepare 500g of flour, add baking powder, sugar, and oil. Dissolve 5g of yeast in 230g of warm water and pour it in. Stir with chopsticks until clumpy, then knead into a dough, making sure there is no dry flour. 2. 醒面和揉面: 醒面20分钟后，揉至光滑。可以把面团搓成长条，从左揉到右再折叠继续揉。这个过程，也可以用揉面机揉12分钟来代替。 Rest and Knead: Let the dough rest for 20 minutes, then knead until smooth. Roll into a long strip, knead from left to right, fold, and continue kneading. Alternatively, use a dough mixer for 12 minutes. 3. 发酵: 如果是夏天，面团醒30分钟左右，如果天冷，就需要延长到一小时左右。白吉馍是半发酵，不需要发到两倍大，只要发到比原来大70-80%就可以了。 Fermentation: In summer, let the dough rise for about 30 minutes, in winter, extend to around 1 hour. Shaanxi Flatbread requires partial fermentation, so it should rise to about 70-80% of its original size, not double. 4. 分剂和揉面: 醒好后，直接把面团整理成长条，然后揪成每个70克的小剂子。每个面剂都用手揉一揉，多揉几遍，白吉馍就是越揉越好吃。 Divide and Knead: After resting, shape the dough into a long strip and divide into 70g portions. Knead each piece several times; the more you knead, the tastier the Shaanxi Flatbread will be. 5. 整形: 将小剂子搓成二头细，中间粗的长条形状。 Shape: Roll each portion into a long strip with thin ends and a thick middle. 6. 擀开和卷起: 所有的长条都搓好后，从第一个开始擀开成长片，尽可能薄和长一些，这样卷出来的白吉馍也更有层次感。 Flatten and Roll: After rolling all the strips, start with the first one and flatten it into a long thin sheet. The thinner and longer, the better the layers in the Shaanxi Flatbread. 7. 卷面和压扁: 擀好后，把面片竖着对折，从头顺势慢慢卷到尾，末端塞在面团底部，然后用手把面团压扁，继续松弛，接着做完全部面团。 Roll and Flatten: Fold the flattened sheet vertically, roll from the top to the end, tuck the end underneath, then flatten. Let rest and continue with the remaining dough. 8. 擀成饼坯: 按顺序从第一个开始，用擀面杖把面团擀成手掌大、约6毫米厚的圆形饼坯，不能太薄，否则口感不好。 Flatten into Disks: Starting with the first piece, use a rolling pin to flatten the dough into palm-sized rounds about 6mm thick. Not too thin, or the texture will be poor. 9. 烙饼: 如果是夏天，可以直接按顺序从第一个开始烙饼，不需要醒发；如果是冬天室温比较低，擀好饼胚可以稍微再醒一会儿，大约半小时到一小时，也是最多醒到比原来大70-80%的样子就好。 Cook: In summer, you can cook the disks directly in order without resting; in winter, let the flattened disks rest for another 30 minutes to 1 hour, until they rise to 70-80% of their original size. 10. 烙饼: 饼坯放入平底锅里，小火无油，盖上盖子，大约2-3分钟左右翻面，两面都烙出金灿灿的花纹。Cook: Place the disks in a skillet over low heat without oil, cover, cook for about 2-3 minutes per side until both sides are golden with a beautiful pattern. 11. 夹馅: 烙好的饼切开，夹上馅料，香喷喷的素夹馍开吃！ Stuff: Cut open the cooked Shaanxi Flatbread and stuff with filling. Enjoy the delicious vegan stuffed Shaanxi Flatbread! 【百搭素肉馅 Versatile Vegan Filling】 食材 Ingredients • 香菇 40克 Shiitake mushrooms 40g • 老豆腐 500克 Firm tofu 500g • 植物蛋白素肉碎 300克 Plant-based protein mince 300g • 芹菜杆 200克 Celery stalks 200g • 二荆条辣椒 适量 Erjingtiao peppers to taste • 姜 40克 Ginger 40g • 酱油 50克 Soy sauce 50g • 豆瓣酱 1汤匙 Doubanjiang 1 tbsp • 八角 3颗 Star anise 3 pieces • 香叶 6片 Bay leaves 6 pieces • 桂皮 2克 Cinnamon 2g • 白胡椒 1茶匙 White pepper 1 tsp • 香菇粉 1茶匙 Mushroom powder 1 tsp • 盐适量 Salt to taste • 油适量 Oil as needed 制作方法 Instructions 1. 准备工作: 姜细末、香菇和芹菜切碎丁，豆腐用刀压碎，辣椒切碎。 Preparation: Finely chop the ginger, shiitake mushrooms, and celery. Crumble the tofu with a knife, and chop the peppers. 2. 炒豆腐: 锅中放少许油，放入八角、香叶、桂皮，炒香后放入豆腐碎炒掉多余水分，加入25克酱油，翻炒至焦黄，拨到一边。 Stir-fry Tofu: Heat some oil in a pan, add star anise, bay leaves, and cinnamon. After releasing their aroma, add crumbled tofu and stir-fry to remove excess moisture. Add 25g soy sauce and stir-fry until golden brown, then set aside. 3. 炒蔬菜: 再添加适量油，放入姜末、香菇碎丁中火煸炒至金黄，挑出八角香叶桂皮，放入芹菜丁，与豆腐、香菇混合，加入白胡椒、香菇粉，炒香盛出备用。 Stir-fry Vegetables: Add more oil to the pan, add ginger and shiitake mushrooms, and stir-fry over medium heat until golden. Remove the star anise, bay leaves, and cinnamon. Add celery, mix with the tofu and mushrooms, add white pepper and mushroom powder, and stir-fry until fragrant. Set aside. 4. 炒素肉: 锅中放油，下植物蛋白素肉碎打散，翻炒至微焦，放入已经炒制好的香菇豆腐混合，加1汤匙豆瓣酱，炒香出锅。 Stir-fry Vegan Mince: Add oil to the pan, add plant-based protein mince, and stir-fry until slightly charred. Add the previously prepared tofu and mushroom mixture, and 1 tablespoon of doubanjiang, and stir-fry until fragrant. Remove from heat. 5. 拌入辣椒: 夹入Shaanxi Flatbread之前，拌入辣椒碎。 Mix in Peppers: Before stuffing into Shaanxi Flatbread, mix in the chopped peppers. 小贴士 Tips 白吉馍和馅料一次多做一些，冷冻保存。早上赶时间，白吉馍只需要气炸锅烤3分钟，夹上馅儿，又是一顿美味早餐了！当然微波炉也是可以的！ Make extra Shaanxi Flatbread and filling，and freeze for later. In the morning, reheat the Shaanxi Flatbread in an air fryer for 3 minutes, stuff with filling, and enjoy a delicious breakfast! Microwave also works!