黑芝麻杂粮馒头卷，粗粮细作越嚼越香

最近总想给家里餐桌换点花样，白面馒头吃多了总觉得差点意思，干脆买了点杂粮粉和黑芝麻，试着做了杂粮馒头卷。本来没抱太大希望，没想到蒸出来蓬松暄软，咬一口满是芝麻香和杂粮的谷物味，比白馒头好吃太多，连平时不爱吃粗粮的娃都连吃了两个。

做这个其实不难，就是比普通馒头多了点杂粮粉，口感更丰富。我一般用中筋面粉打底，加三分之一的黑全麦粉或者玉米面，比例不用太死板，喜欢粗粮味重的就多放点，怕粗糙就少放点。再准备点熟黑芝麻，我是直接买的炒熟的，省事，要是自己炒的话，小火慢慢炒到噼啪响就行，别炒糊了。

先把面粉和杂粮粉混在一起，加三克酵母，用温水慢慢搅成絮状，揉成光滑的面团，盖保鲜膜醒发半小时，不用完全发透，半发面就行，这样蒸出来更扎实，不会太蓬松。醒面的时候调馅料，熟黑芝麻加两勺白糖，喜欢甜的可以多放点，再撒一点点面粉拌匀，这样吃的时候不会流得到处都是。醒好的面团擀成长方形的大面片，厚度大概半厘米，表面刷一层薄油，把调好的黑芝麻糖馅均匀撒上去，从一头卷起来，卷得紧实点，不然蒸的时候容易散。卷好后切成五六厘米宽的小段，两个叠在一起，用筷子在中间压一下，做成花卷的样子，这样蒸出来好看，也更容易熟。

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做好的馒头卷放蒸锅里，二次醒发十五分钟，看着明显变大了，开大火蒸十五分钟，关火别急着开盖，焖三分钟再拿出来，这样不会塌。刚出锅的馒头卷热乎乎的，撕开能看到一层一层的，黑芝麻嵌在里面，咬一口又香又软，杂粮的颗粒感混着芝麻的脆香，越嚼越有味道。我一般一次多做点，放凉后装保鲜袋冷冻，早上起来热一下就能吃，配粥配豆浆都合适，比外面买的馒头健康多了，粗粮细作，吃着没负担。其实做面食就是这样，稍微加点花样，普通的食材也能吃出新感觉，你们要是也爱吃杂粮，真的可以试试这个，做一次就会惦记上。