【Pan Fried Scallion Flatbread 肉松葱香发面饼】

【Pan Fried Scallion Flatbread】
by MaomaoMom

This is one of my family favorite pan fried flatbread, soft inside and crunchy outside. It tastes as delicious as the Italy focaccia bread.

 【Pan Fried Scallion Flatbread 肉松葱香发面饼】
Meal type: appetizer, breakfast or dinner
Prepare time: 20 minutes
Cook time: 10 minutes
Stand time: 3 hours
Level: Medium
Serves: 8 servings

Ingredients:
1) 2 cups unsifted all purpose flour (320 g), 1 tsp baking powder;
2) 1 cup minus 1 tbsp lukewarm water (225 g), 1/2 tsp sugar, 1 tsp fast rising yeast, 1 tsp all purpose flour;
3) 1 tsp corn or vegetable oil;
4) 1/2 tsp salt, 1/6 tsp chicken broth mix, 2 tsp sesame oil, 3 tbsp freshly finely chopped green onion, 2 tbsp pork floss;
5) 2 tbsp white sesame seeds;
6) 3 tbsp corn or vegetable oil.

Directions:
1: Dough: Combine all ingredients of Ingredient 1) in a medium bowl and mix well (Picture 1 Left).

2: Mix all ingredients in Ingredient 2) in a bowl and let stand for 10 minutes (Picture 1 Right). Then pour into flour mixture, combine to form a dough (Picture 2). The dough can be sticky at the moment. Add 1 tsp corn oil and knead for a minute to form a smooth dough (Picture 3). Cover with a damp cloth and set aside in a warm place until it doubles in volume (Picture 4).

3: When the dough has risen, place it on a floured surface and knead gently a few times. Roll the dough into a smooth and round ball (Picture 5). Press down and roll out into a flatter circle about 20-cm in diameter. Scatter 1/2 tsp salt, 1/6 tsp chicken broth mix and drizzle 2 tsp sesame oil. Fold the flatter dough a few times to coat evenly (Picture 7).

肉松葱油发面饼1 【Pan Fried Scallion Flatbread 肉松葱香发面饼】
4: Scatter chopped green onion and pork floss on top (Picture 8). Roll it up to form a log (Picture 9). Pinch to seal at each end , and coil up to form a disc (Picture 10). Cover with plastic wrap and let it rest for 5 minutes.

肉松葱油发面饼2 【Pan Fried Scallion Flatbread 肉松葱香发面饼】
5: Sprinkle with sesame seeds then roll out into a 28-cm circle (Picture 11). Place in a non-stick pan coated with 1.5 tbsp corn oil (Picture 12). Cover with a lid and let it stand in a warm place to rise.

6: When the flatbread has doubled in volume (Picture 13), place the pan over medium heat and cook for 5 minutes. Turn it over, add 1.5 tbsp oil and cook for 4-5 minutes until golden.

 【Pan Fried Scallion Flatbread 肉松葱香发面饼】

pf button big 【Pan Fried Scallion Flatbread 肉松葱香发面饼】

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16 Responses to 【Pan Fried Scallion Flatbread 肉松葱香发面饼】

  1. Ruth says:

    既然放了酵母可以不放泡打粉吗?我用面包机做dough的功能行吗?谢谢啦。

  2. Jinchang Zou says:

    不用快速发酵粉,而用普通发酵粉(35~40度发一个小时),是否效果一样?
    不用泡打粉可以嗎?

  3. 德州米老鼠 says:

    上次已经试过葱香黄金发面饼,全家都很喜欢,这次准备做这个试试,请问毛毛妈最后煎饼的时候锅盖盖起来煎,还是打开煎?谢谢你,顺便说一下,你的这个肉松葱香发面饼被人盗用了,原封不动搬到心食谱去了,真是可耻!

  4. Lei says:

    请问毛毛妈:2料里边为什么要放糖呢?是为了发得更好吗?加玉米油是起什么作用呢?橄榄油可以吗?初学发面,问题比较初级啊!

  5. jiajing Liu says:

    毛毛妈,这个水和面的比例是1:2么,我和出来的面团根本不成型,和稀糊糊一样,最后不停加干粉,又加了差不多1杯多面粉才成型不沾手。

  6. Grace says:

    发面要发两次吗?放在锅里再发第二次,1-1.5小时,那一次只能做一个了?

  7. yeelee says:

    第二份,中筋面粉也是一茶勺不是一大勺么?

  8. Juliana says:

    今天做了这个,是华人超市买的肉松,老公都很爱吃。
    感谢毛毛妈教我这个面食小白喜欢上了研究琢磨面点的道路~下次用你的方法自制肉松看看,一定更香!
    另,我是重量版,用毛毛妈的房子水面配比还是太稀了,所以每次都自动减水30g,不知道是啥原因

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