又香又酥的【手抓饼】
by 毛毛妈
手抓饼又称葱抓饼，做法是将面皮像叠折扇一样折叠。饼煎好之后一条一条用手抓着吃，金黄酥脆，层次分明，葱香四溢。
用料：
1：中筋面粉（all purpose flour）2杯（320克）（直接舀的面，没有过筛）；
2：75-80摄氏度热水200毫升（200克）；
3：玉米油1茶匙；
油酥：
4：葱姜花椒油：玉米油1/3杯，葱一条切段，姜10克切片，花椒1茶匙，八角1粒，丁香2粒，桂皮1小块；
5：中筋面粉1/3杯；
调味料：
6：盐3×1/3茶匙，鸡粉3×1/8茶匙（可以不用），葱花3×1大匙；
其他：
7：3×1大匙玉米油。
以上材料做3个15厘米的手抓饼。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、面团：盆内放入1料的面粉，边用筷子搅拌边倒入热水成块状（图1），先用冷水冲手，揉成软面团（图2），再加1茶匙油揉至光滑（图3），盖上保鲜膜醒20分钟。
2、葱姜花椒油：小号不粘锅置炉上开中火，放入所有4料熬煮10分钟（图4），捞去葱姜花椒等调料不要，油冷凉后倒入一干净瓶中放冰箱保存。
3、油酥：取3大匙葱姜花椒油放入5料面粉中（图5），拌匀成油酥（图6）。
4、把醒好的面团稍揉下分成3等份，每份揉圆压扁（图7），擀开成20厘米直径的薄皮，放上1大匙油酥（图8），用勺子抹平。将1/3茶匙盐和1/8茶匙鸡粉混合均匀，然后均匀撒在饼上，再撒上1大匙葱花（图9）。
5、将面片像叠折扇一样折叠。具体操作如下：面皮下端3厘米处往上折叠（图10)，大拇指按在中间1.5厘米处，将折叠的面皮在大拇指处翻转往回折叠（图11）。再从下端3厘米处往上折叠（图12），然后将折叠的面皮在1.5厘米处翻转往回折叠（图13）。重复折叠步骤直至完成。
6、葱油叠面朝上（图14），从右到左盘成圆饼（图15），盖上保鲜膜醒10分钟。同样做好其它两份，用擀面杖擀开（图16）成15厘米的圆饼（图17）。
7、不粘锅置炉上开中火，放入1大匙油，油热后放入饼两面煎黄（图18），饼放在干净案板上，用手掌沿饼边往中间挤压几次让饼松散分层。
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