又香又酥的【手抓饼】
by 毛毛妈
手抓饼又称葱抓饼,做法是将面皮像叠折扇一样折叠。饼煎好之后一条一条用手抓着吃,金黄酥脆,层次分明,葱香四溢。
![又香又酥的【手抓饼】 手抓饼F1 又香又酥的【手抓饼】]( http://maomaomom.com/wp-content/uploads/2012/12/手抓饼F1.jpg)
用料:
1:中筋面粉(all purpose flour)2杯(320克)(直接舀的面,没有过筛);
2:75-80摄氏度热水200毫升(200克);
3:玉米油1茶匙;
油酥:
4:葱姜花椒油:玉米油1/3杯,葱一条切段,姜10克切片,花椒1茶匙,八角1粒,丁香2粒,桂皮1小块;
5:中筋面粉1/3杯;
调味料:
6:盐3×1/3茶匙,鸡粉3×1/8茶匙(可以不用),葱花3×1大匙;
其他:
7:3×1大匙玉米油。
以上材料做3个15厘米的手抓饼。
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。
做法:
1、面团:盆内放入1料的面粉,边用筷子搅拌边倒入热水成块状(图1),先用冷水冲手,揉成软面团(图2),再加1茶匙油揉至光滑(图3),盖上保鲜膜醒20分钟。
2、葱姜花椒油:小号不粘锅置炉上开中火,放入所有4料熬煮10分钟(图4),捞去葱姜花椒等调料不要,油冷凉后倒入一干净瓶中放冰箱保存。
![又香又酥的【手抓饼】 手抓饼1 又香又酥的【手抓饼】]( http://maomaomom.com/wp-content/uploads/2012/12/手抓饼1.jpg)
3、油酥:取3大匙葱姜花椒油放入5料面粉中(图5),拌匀成油酥(图6)。
4、把醒好的面团稍揉下分成3等份,每份揉圆压扁(图7),擀开成20厘米直径的薄皮,放上1大匙油酥(图8),用勺子抹平。将1/3茶匙盐和1/8茶匙鸡粉混合均匀,然后均匀撒在饼上,再撒上1大匙葱花(图9)。
![又香又酥的【手抓饼】 手抓饼2 又香又酥的【手抓饼】]( http://maomaomom.com/wp-content/uploads/2012/12/手抓饼2.jpg)
5、将面片像叠折扇一样折叠。具体操作如下:面皮下端3厘米处往上折叠(图10),大拇指按在中间1.5厘米处,将折叠的面皮在大拇指处翻转往回折叠(图11)。再从下端3厘米处往上折叠(图12),然后将折叠的面皮在1.5厘米处翻转往回折叠(图13)。重复折叠步骤直至完成。
6、葱油叠面朝上(图14),从右到左盘成圆饼(图15),盖上保鲜膜醒10分钟。同样做好其它两份,用擀面杖擀开(图16)成15厘米的圆饼(图17)。
7、不粘锅置炉上开中火,放入1大匙油,油热后放入饼两面煎黄(图18),饼放在干净案板上,用手掌沿饼边往中间挤压几次让饼松散分层。
![又香又酥的【手抓饼】 手抓饼F2 又香又酥的【手抓饼】]( http://maomaomom.com/wp-content/uploads/2012/12/手抓饼F2.jpg)
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