肉夹馍由于其选料精、调味全、火功到，又经长时间煨制，颜色红润、软烂醇香、久贮不变。食者有“肥肉吃了不腻口，瘦肉无渣满口油，不用牙咬肉自烂，食后余香久不散”之赞誉。那么肉夹馍中的馍是怎么做的呢？陕西肉夹馍加盟小编带大家一起了解了解：
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:
先我们应该知道，我们用的这个面粉，不是普通家里用的面粉，家里用的面粉大多是中筋粉，而我们专业做肉夹馍的用的是高筋粉。例如市面上卖的比较好的高筋粉是五得利高筋粉。 除了用高筋粉之外，我们还需要在面粉里面加入盐，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.
陕西肉夹馍加盟的馍一定要是陕西的白吉馍，有人这样形容一只完美的白馍——“铁圈虎背菊花心”。其实白吉馍原产自陕西咸阳，在西安北叫做“起面”，为什么叫起面呢？是因为白吉馍在烤制过程中会因为受热的原因而两面鼓起，像蜗牛一样。所以真正的白吉馍并不是死面饼一个，而是中心虚空、内心柔软，外层金黄的一个小型的烙饼，当然也只有这样饼才能夹住更多的物料。
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.
腊汁肉并不是肉夹馍的专利，对于陕西人来说，腊汁肉可以直接入口，可以用来配菜，也可以拌面拌饭，都是不错的选择。腊汁肉对于肉食动物是一个里程碑似的吃食，素有“肥肉吃了不腻口，瘦肉无渣满含油”的赞语。腊汁肉和我们平时所说的腊肉并没有太大关系，腊肉是晾出来的。腊汁肉则是腌出来的，腊汁肉的做法早在周代其实就有，唐代的时候被叫做“腊肉”或者“暗肉”，历经时代的变迁，逐渐变成现代的秦味腊汁肉。
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.
为什么面粉里面加入盐呢？因为面粉里面加入盐后，面的口感会更劲道，现在市场上一些的挂面，里面都是含盐的，目的就是为了让面的口味劲道。
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.
为什么面粉里面加入油呢？因为加入油的话，面饼在烤的时候，会更香。并且，在加入油的时候，油不能加多了，因为油加多的话，面会不容易粘一起。白吉馍和面配方：10斤面，5斤水，50克盐，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样，冬天由于不容易醒面，所以用温水和面。大家一起来看看具体做法吧。
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,碱25g.
Raw materials: 5 jin of white flour, 150g, alkali 25g.
制作工艺：
Production process:
1.和面：面粉5kg,先把酵面揪成小块，放入面中，按季节调和水温先倒90%的水，搓成面絮，揉成面块，再倒入10%的水，继续搓揉，反复折叠，直到面色光滑润泽，酵面均匀为止。将面团起（和面约用水3kg,冬天用热水，夏天用凉水）。用布盖严，待面发起加碱水，倒入面中，再将500g干面粉掺入搓到揉匀，收成面团。再盘10分钟。
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.做馍：把发好的面，揪成70g重的面剂，搓成7cm长中间粗，两头细的长条，压扁擀成中间宽，两头窄的舌状长条调翻过来，顺长一擀，反复两次，用手掌回卷起来，卷成中间粗两头尖的卷子，拿起扭成蜗牛形，将顶压平，用擀杖擀成直径10咖的圆饼，再用两手将圆饼的周围边沿轻轻拢起，使边微卷成窝窝形，然后用手指在饼中心轻轻按一个小窝。
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：将白剂馍窝形向上放在三扇鏊的上面，待底面带有淡黄烙印，翻过再烙另一面待边沿呈黄色时，再放入鏊内烘烤3分钟，两面鼓起时即熟。
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.