葱肉烧饼Scallion meat flatbread-Shaobing

【葱肉烧饼】
MaomaoMom/毛毛妈

用AirGo来做这个葱肉烧饼,方便省心,领导说非常好吃。想购买点AirGo爱锅maomao25 优惠券有for $25 折扣。

葱肉烧饼final3 葱肉烧饼Scallion meat flatbread Shaobing

用料:
面团:
1:中筋面粉(All purpose flour) 1又3/4杯(280克,面没筛过,是从面粉袋里直接舀的);
2:不烫手的温水3/4杯+1.5大匙(205克),糖1/2茶匙,快速发酵粉(Fast Rising Yeast) 1.25茶匙,搅拌均匀,静置10分钟;
3:牛油果油 或玉米油1茶匙。
油皮:
4:低筋面粉3/4杯(110克),玉米油或5大匙(67克);
其他材料:
5:白芝麻1/2杯;
肉馅:
6:精瘦猪肉馅(extra lean ground pork)300g;
7:葱10根洗净切葱花,姜茉1茶匙,生粉1大匙;
8:生抽酱油 1大匙,头抽酱油1大匙,老抽酱油1大匙,香油 1大匙,胡椒粉1/6茶匙,十三香粉1/4茶匙,盐2/3茶匙,鸡粉1/4茶匙,水2大匙。

注:1大匙=1tbsp=15毫升,1茶匙=tsp=5毫升,1杯=1cup=240毫升。
以上材料做12个烧饼。

做法:
1、面团:盆内放入1料的面粉后(图1左)加入2料(图1右)揉成软面团。这时面团会粘手,加3料玉米油1茶匙,揉均匀(图2),放在暖和的地方保温保湿发酵。
2、油皮:将4料放入小盆里拌匀(图3)待用。
3、肉馅:将所有6-8料放一盆里(图4),用一双筷子顺一个方向搅拌上劲待用(图5)。

葱肉烧饼1 葱肉烧饼Scallion meat flatbread Shaobing

4、等到面团发至原来的两倍大。案板和手上涂些玉米油,将发好的面团分成12等份,取一份压扁放1/12量的油皮(图6)包好,压扁擀开(图7), 从一端卷成筒(图8).转90度压扁后再擀开(图9),从一端卷成筒(图10),保湿静置松弛10分钟。依次做好剩余饼皮。
5、两端压入中间,压扁擀成圆饼(图11),放上2.5大匙肉馅(图12),收口包好。放入盛白芝麻的小碗里沾上一面芝麻(图13),然后翻转放案板上,用手压成长圆饼状(图14)。先做好6个烧饼。

葱肉烧饼2 葱肉烧饼Scallion meat flatbread Shaobing

6、【AirGo】插上电源,用“Function”选“Oven”,温度400F时间20分钟,然后点“Start”。锅预热结束打开盖子,铺上烤盘纸然后放入6个烧饼坯(图15),盖上盖(图16)
7、程序结束即可拿出烧饼,趁热吃,味道超好,真是超级酥软咸香。依次做好另外的烧饼如上烤制。
烧饼一次吃不完的话,可以放冰箱或冰冻室存放。吃的时候在微波炉里热15-20秒后,再放面包炉(Toaster)里用低热档烤一下,你就可以吃到跟新鲜出炉一样的酥、松、香的烧饼了。

葱肉烧饼final3 葱肉烧饼Scallion meat flatbread Shaobing

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