看看stulzj32698分享蔥油餅 (Scallion Pancake)的做法

蔥油餅 (Scallion Pancake)

食材

材料：材料： (Ingredients) 中筋麵粉 - 4杯 (All Propose Flour- 4 cups) 泡打粉 – 2 茶匙 (Baking Powder- 2 teaspoons) 沸水 – 2杯 (Boiling Water- 2 cups) 冷水 – 1杯 (Cold Water- 1 cups) 蔥 – 5條 (Scallion- 5 stems) 鹽 - 2 茶匙 (Salt- 2 teaspoons) 糖 – 1/2 茶匙 (Sugar- ? teaspoon) 食油 – 2杯 (Oil- 2 cups) 牛油紙- (Waxed Paper)

做法

做法：步驟： (Directions)
1. 麵粉+泡打粉與鹽+糖放入攪拌缸，攪均匀，慢慢加入沸水，用筷子攪拌成塊狀。** 小心燙手** 再慢慢加入冷水，用手揉成麵糰，放置醒30分鐘。
In a big mixing bow， mix Flour and Baking Powder well with Salt and Sugar; slowly add Boiling Water， let flour absorb water， then add cold water blend well until it turn to dough， DO NOT knead to hard; let it sit and rise 30 minutes.

2. 蔥切成屑，越細越好，備用。
Chop Scallion very fine， put on side.

3. 牛油紙剪開6 x 6 吋ㄧ張，需18 張，用於隔開餅，餅不會層層粘著，吃不完，可放冰箱冷藏。
Cut Waxed Paper in 6x6 inches big， need about 18 pieces， these is for separate the pancake， they won’t stick together. If cannot finish at once， it can be store in freeze for month.

4. 將麵糰分成16份，每份如手球大 (直徑2.5吋)，分別捍成薄皮後，均匀塗上食油、蔥屑 (約1茶匙)，捲成長筒狀，盤成螺旋形，鬆弛5~10 分鐘，再捍成餅(直徑5~5.5吋)。
Cut up the dough in 16 equal parts as a hand ball size about diameter 2.5 inches， roll out in as diameter 5 inches wide， blush oil evenly， add 1 teaspoon of scallion， then rolling it as a tube， then shape it as spiral， let it sit for 5~10 minutes. Then roll out in diameter 5 inches size.

5. 平底鍋稍熱後，加油少許，將餠放入，兩面煎黃，層次分明便可。
Heat up frying pan， add oil， put the pancake， pan fry until it firm and brown.

6. 趁熱吃，可沾醬油同吃。
Serve it warm.