【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。
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