葱香卷饼
作者：毛毛妈
用料:
1：中筋面粉2杯 (All purpose flour)，泡打粉(baking powder) 1.5茶匙，葱花3大匙，盐3/4茶匙，拌匀。玉米油1大匙.
2：温水1杯不烫手，糖1茶匙，快速发酵粉1.5茶匙，中筋面粉2茶匙，搅拌均匀，静置10分钟。
3：芝麻适量。
4：玉米油4大匙。
做法：
盆内放入中筋面粉，泡打粉，葱花和盐拌匀后加入2料揉成大块面团，这时面团粘手（图A），倒入15毫升玉米油揉成非常软的面团（图B）。放在暖和的地方保温，等到面团发至原来的两倍大。
把发好的面团撒点干面粉稍揉一下分成8份，每份搓成1厘米直径的长条，从一端卷起成做成圆饼，上面刷上点水，撒上芝麻用手压一下（图C）。有芝麻的一面朝下，4个饼一起放入不粘煎锅里（图D），盖上盖醒20分钟。煎锅置炉上开大火，加1/2杯水，2大匙油，盖上盖。水开后，转大中火（电炉放7）煎至水快干（听到吱吱响声），转中小火（电炉放3）煎2分钟，小火（电炉放最小火）再煎2分钟。离火等1-2分钟再揭盖。余下的4块饼也一样操作。乘热吃，一面香脆，一面非常萱软，超级棒。
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请问一次吃不完,可以把生饼胚放冷冻保存吗?
要先煎熟，然后冷动，吃的时侯，Toast 一下。
刚才学做了,简直是太太太太好吃了!!!感谢毛毛妈!!!!
很高兴你喜欢。
“快速发酵粉”是baker’s yeast吗? 谢~
我买的是Fleischmann’s Quick rise instant yeast.
毛毛妈呀，有没有做馅饼的方子啊
http://maomaomom.com/%E4%B8%BB%E9%A3%9F%E9%9D%A2%E7%9A%84%E5%88%86%E7%B1%BB/
去找。