【葱香黄金发面饼】

【葱香黄金发面饼】
by毛毛妈

这个发面饼放了熏肉Prosciutto ham,毛毛和毛毛爸都非常喜欢。上次几个朋友在我们家聚餐,这个饼成了最受欢迎的主食。我是等朋友都到了,再煎这个饼。趁热吃,外酥里软,连吃三五块不是问题。

 【葱香黄金发面饼】
用料:
1:中筋面粉(All purpose flour) 1又1/2杯(240克),泡打粉(Baking Powder)1茶匙,玉米油1茶匙;
2:温水3/4杯(不烫手)(179克),糖1茶匙,快速发酵粉(Fast Rising Yeast) 1茶匙,中筋面粉1茶匙,搅拌均匀,静置10分钟。
3:盐3/4茶匙,白胡椒1/8茶匙,鸡粉(或鸡精)1/6茶匙,香油1大匙。
4:葱2条切葱花,Prosciutto ham 60克切小小丁。
5:白芝麻2大匙,橄榄油3大匙。
注:1杯=240毫升,1大匙=15毫升,1茶匙=5毫升。

做法:
1、盆内放入1料的面粉和泡打粉拌匀后,加2料揉成软面团,然后加玉米油1茶匙,揉均匀(图1),放在暖和的地方保温保湿,等到面团发至原来的两倍大。
葱花熏肉发面饼1 【葱香黄金发面饼】
2、把发好的面团稍揉压成饼状,擀成圆方形厚0.4厘米的薄皮,放上香油(图2),再均匀撒上3/4茶匙的盐,白胡椒和鸡粉,为了让调料均 匀,可以将面皮一端拉起盖到另一半上,稍拍两下,不同角度重复几遍。均匀撒上葱花和熏肉丁(图3)。

3、叠宽条两头叠向中间,最后叠成正方形(图4)。用手把方饼四角往中间推推,然后擀开些,放上芝麻,再把饼擀成直径28厘米的薄饼(图5)。
4、将饼放入预先放有1.5大匙橄榄油的28厘米不粘锅里,盖上盖醒发45-60分钟,一定要等到2倍大。置炉上开中火,煎3分钟,然后翻一面(图6)再加1.5大匙油再煎2-3分钟,至金黄即可。趁热切块食用,非常好吃。

 

 【葱香黄金发面饼】

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95 Responses to 【葱香黄金发面饼】

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