武大郎燒餅的做法:
1，先和面，再發酵。準備肉餡，先把肉剁碎，加入調料，拌勻，再撒上白芝麻和孜然粒。
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2.準備壹個鍋，倒點油。油熱後放郫縣豆瓣醬。炒出紅油和香味後，關火，倒入碗中備用。
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3.這時候面條做好了，用的烤盤有兩種，壹種是烤箱自帶的長方形烤盤，壹種是28*28的正方形烤盤。壹個長烤盤，面團110g左右，烤兩個。壹個方形烤盤約75g的面團，測試四個。
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4.面團搟好後，放入烤盤，先在面團上刷壹層醬，如圖。
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5，然後在每個面團上放適量的肉餡，適量就好，太多會溢出來。
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6.烤箱提前預熱230度，烤壹盤大概10分鐘，上下火，烤箱38L，烤盤放在最上層，讓肉烤的油油的。等到烤好了。
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擴展數據:
面粉:燒餅用的是“中筋面粉”，因為面粉的面筋太高，泡沫不強。有些烤出來的燒餅會比較硬；低筋面粉不容易成型。
和面:“老面”是入門，溫度水溫決定發酵時間；通常壹袋面粉和面團發酵需要壹個半小時。
餡料:這是最重要的環節。放在案板上的壹大鍋肉餡，其實是豬肉混合，從不同部位剁碎而成。
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