葱香蒜蓉饼Scallion garlic flat bread

【葱香蒜蓉饼】
MaomaoMom/毛毛妈

面揉好,饼里面非常绵软,外皮酥脆,蒜味浓香,好吃停不下口。

葱香蒜蓉饼final 葱香蒜蓉饼Scallion garlic flat bread

用料:
1:温水1杯再加1大匙(255克),白糖1/2茶匙,快速发酵粉(fast rising yeast)1.5茶匙;
2:中筋面粉2又1/4杯(360克),盐1/4茶匙;
3:橄榄油2大匙;
4:蒜蓉4大匙,盐3/4茶匙,橄榄油2大匙,面粉1.5大匙;
5:葱花4大匙,白芝麻2大匙;
6:有2大匙。

注:1大匙Tablespoon=15毫升,1茶匙Teaspoon=5毫升,1杯Cup=240毫升。

做法:
1、发面:先将1料放一杯里拌匀,静置10分钟。2料面粉和盐放一中号盆里混合均匀(图1),然后将1料倒入面粉里和成软面团,(这时面团比较粘手哦,加入3料里1.5大匙橄榄油,将面揉5-8分钟,然后再放0.5大匙橄榄油涂抹在面团表面上(图2),盖上保鲜膜放温暖地方发酵。

 葱香蒜蓉饼Scallion garlic flat bread

2、小锅放4料的蒜蓉小火(图3),炒至蒜蓉微黄,倒入一碗中放入剩余4料。拌匀待用(图4)。
3、等面团发至2倍大(图5),揉成团,压扁擀开陈直径40里面的饼皮,均匀图上之前炒好的蒜蓉油面糊,撒上葱花。从中间向边上切一刀,卷起(图6)成锥形将底部捏合,锥尖朝上压扁(图7)。盖上保鲜膜,松弛20分钟。

葱香蒜蓉饼2 葱香蒜蓉饼Scallion garlic flat bread

4、将饼擀开,撒上芝麻(图8)再擀开成28厘米,放入刷了1大匙橄榄油的深煎锅里(图9),盖上盖醒发成2倍大。
5、中火(电炉4-5)煎5-8分钟至底部金黄,反转一面(图10),再煎5-6分钟至金黄。
6、盛出饼切块趁热食用,太好吃了。

葱香蒜蓉饼final 葱香蒜蓉饼Scallion garlic flat bread
小窍门:
吃不完的面包装在密封塑料袋里,放冰箱保存,吃的时候用面包机稍微烘烤下,非常香。

pf button big 葱香蒜蓉饼Scallion garlic flat bread

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3 Responses to 葱香蒜蓉饼Scallion garlic flat bread

  1. says:

    试了! 一开始没仔细看: 入锅还要等,但煎完了可以用壮观形容:) 下次我要多切些蒜! 发了那么厚可以蒜味再浓些:-)

  2. Sarah 旭红 says:

    Hi毛毛妈,
    forgive me to write in English, it’s much easier. I have a general suggestion of your website’s technique. Your website is not really device friendly. Viewing in the computer is fine, but for smartphone or tablets, it does not automatically detect the different of user’s equipment and adjust accordingly the display. I’ve been following your recipes for many years, think your recipes are fantastic. Nowdays more people use phone to browse, Would it possible you may improve this tech flaw? If you need a reliable web design person, I can even recommend one. Hope my suggestion makes sense, and I’m not imposing.

    Thanks
    Sarah

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