这款用烤的锅巴非常受小朋友喜欢，没有糖只加了少量调味料，非常健康，很适合有风炉的小伙伴哦，多层同烤也超级方便省时。配方改编自珊妈，其中红曲粉和抹茶粉只是为了区分调色，也可以不加。
用料
玉米面粉
80克
小米面粉
80克
开水
60克
2克
泡打粉
2克
凉水
40克
玉米油
20克
芝士粉
5克
孜然粉
3克
椒盐粉
3克
红曲粉
少许
抹茶粉
少许
无糖非油炸杂粮手工锅巴的做法
- 将60克开水中放入玉米面粉搅成小颗粒
- 然后加入小米面粉搅匀。这里的玉米面粉和小米面粉是非常细的像普通面粉那种哦，不能用自己用小米什么研磨出来的粉。
- 加入盐，泡打粉戴上手套抓匀，然后加入凉水和玉米油揉成团。
- 将面团分成4份，分别加入孜然粉、芝士粉、椒盐粉、红曲粉，其中孜然粉面团中再加入一点抹茶粉。红曲粉和抹茶粉纯粹是为了调色，以免烤完后颜色过于接近难以区别口味，大家也可以不加。
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- 取一个面团上下垫油纸，擀成尽量薄的厚度
- 然后用切割板切成三角后放在不沾烤盘上，如果没有不沾烤盘就放在油纸上。
- 所有口味面团都处理完后，放入预热好的烤箱中，风炉模式130度烘烤30分钟即可。（普通烤箱可用145度，需要一盘盘的烤哦，没有烤的盖上保鲜膜常温放一会，面团本身比较干，冷藏的话会更干）
- 出炉后就是脆脆的口感啦，晾凉后密封装起来即可。
