【肉松葱香发面饼】
by 毛毛妈
今天做了这个肉松葱香发面饼，外酥里软，咬一口满颊生香。
用料:
1：中筋面粉（all purpose flour）2杯（320克），泡打粉（baking powder）1茶匙，
2：温水（以不烫手为准）1杯-1大匙（225克），糖1/2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：玉米油1茶匙；
4：盐1/2茶匙，鸡粉1/6茶匙，香油2茶匙，葱花3大匙，福建肉松2大匙；
5：白芝麻1大匙；
6：玉米油3大匙。
注：1大匙Tablespoon=15毫升，1茶匙Teaspoon=5毫升，1杯Cup=240毫升。
做法：
1、所有1料放入盆内拌匀（图1左），再加所有2料（图1右）揉成大块面团（图2），然后加1茶匙玉米油揉均匀（图3）。放在暖和的地方保温保湿，等到面团发至原来的两倍大（图4）。
2、把发好的面团稍揉几下后，揉圆压成饼状（图5、6），擀成直径20厘米的薄皮，均匀撒上5料里的盐和鸡粉，放上2茶匙香油，涂抹均匀（图7）。
3、均匀撒上肉松和葱花（图8），从下往上卷起压紧成长条状（图9），然后从一端开始盘向另一端成圆形，将末端压在圆饼下（图10），盖上保鲜膜静置松弛5分钟。
4、用擀面杖将饼擀开些，均匀洒上1大匙芝麻，将饼擀开成直径28厘米的饼（图11）。
5、11 英寸不粘锅里放1.5大匙油，再将饼放入（图12），盖上盖子放在温暖的地方醒发1-1.5小时，一直等到饼发至2倍大（图13）。开中火煎5分钟，然后翻一面（图14），加1.5大匙油再煎4-5分钟，至金黄即可。趁热切块食用，咬一口满颊生香，非常好吃。
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