【肉松葱香发面饼 Pan Fried Scallion Flatbread】

【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。

 【肉松葱香发面饼 Pan Fried Scallion Flatbread】

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)。

肉松葱油发面饼1 【肉松葱香发面饼 Pan Fried Scallion Flatbread】

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)。

肉松葱油发面饼2 【肉松葱香发面饼 Pan Fried Scallion Flatbread】

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。

 【肉松葱香发面饼 Pan Fried Scallion Flatbread】

pf button big 【肉松葱香发面饼 Pan Fried Scallion Flatbread】

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