【肉松香葱花卷】
by 毛毛妈
这个肉松香葱花卷也很受大小LD的欢迎，萱软味美。
用料:
1：中筋面粉(All purpose flour)320克（2杯，直接舀面没有过筛），泡打粉（Baking Powder）1茶匙，拌匀；
2：温水210毫升（208克，不烫手），糖1茶匙，快速发酵粉(Fast Rising Yeast) 1-1.5茶匙，中筋面粉1大匙，搅拌均匀，静置10分钟；
3：玉米油1茶匙。
调味料：
4：玉米油1大匙，盐3/4茶匙，白胡椒1/8茶匙，鸡粉1/6茶匙（可以不用）；
5：葱2条洗净沥水切葱花，肉松2大匙。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
以上材料做11个花卷。
做法：
1、面团：盆内放入1料的面粉和泡打粉拌匀（图1）后加入2料（图1）揉成软面团。然后加玉米油1茶匙，揉均匀（图2），放在暖和的地方保温保湿发酵。
2、等面团至原来的两倍大，把发好的面团稍揉下，揉成长条状压扁擀开成长方形厚0.3厘米的薄皮，放上1大匙玉米油刷匀，然后均匀撒上剩余4料，反复将面皮对叠上几次让调味料更均匀。再均匀撒上5料（图4）稍压平。
3、把薄面皮卷成筒（图6），每个2厘米切段（图7)。如是不想弄复杂的花卷，可以直接放入铺有烤盘纸的蒸笼里二次醒发。这里介绍个简单的花卷，每段用筷子中间压下（图5），然后将筷子成90度放下面（图6），将两头捏到一块，花面朝上筷子再压下接口（图7），抽出筷子即可。
4、做好的花卷坯放入铺有烤盘纸的蒸笼里二次醒发30-1小时分钟至花卷增大50%（图8）。锅内装冷水，置炉上开大火，等到水开蒸气上升，再用大火蒸8分钟，转中火（电炉放4）蒸2分钟，小火再蒸2分钟。离火后等2分钟再揭盖。喧软滋味的花卷，就可以开吃了。毛毛一开锅就两吃了三个。
My favorite serum, to deliver visibly firmer, more contoured, lifted, and defined skin! 
Beauty focus Collagen-Provides antioxidants for the maintenance of good health, Protects against the oxidative cell damage caused by free radicals! To purchase click here: Beauty focus Collagen. 
ageLOC Meta, powered by anthocyanins-natural health beneficial compounds found in the deepest purple berries and black rice. It helps support things like metabolic health and core metabolism, helps maintain healthy blood glucose, for better gut health… 
Incredibly enthusiastic to share my thoughts here! This content is a breath of fresh air, blending creativity with insight in a way that’s captivating and educational. Every detail seems meticulously crafted, showcasing a deep understanding and passion for the subject. It’s extraordinary to find such a perfect blend of information and entertainment! Kudos to everyone involved in creating this masterpiece. Your hard work and dedication shine brightly, and it’s an absolute joy to witness. Looking forward to seeing more of this amazing work in the future! Keep amazing us all! #Inspired #CreativityAtItsBest
What a glorious day it is today! Your post adds an extra layer of brightness to this already radiant day.
wow, amazing
wow, amazing