【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。
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。
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。
Those are yours alright! . We at least need to get these people stealing images to start blogging! They probably just did a image search and grabbed them. They look good though!
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