【菌菇粉丝馅酥饼】
by 毛毛妈
这款菌菇粉丝馅酥饼，亲们一定试试，饼皮多层酥松，馅咸香，好吃到舌头要吞进去了。更棒的是用 【RoPot自动炒菜机】的干煎功能，4.5分钟就可以煎2块馅饼，轻松省力，边做饼边吃，太棒了。想要这个自动炒菜机到 https://www.ropot.com购买，用Maomaomom88优惠券有$30的折扣。
饼皮：
1：中筋面粉(All purpose flour) 2杯（320克，面没筛过，是从面粉袋里直接舀的）；
2：刚煮滚的水3/4（180克）， 冷水1/3杯（80克）；
3：牛油果油 或其它素油1茶匙；
4：玉米油3大匙（37.5克），中筋面粉6大匙（60克）拌匀成油酥；
馅：
5：干牛肝菌1包（80克），金钱干香菇20粒；
6：粉丝50克；
7：鸡蛋2个，盐1/3茶匙，水2茶匙；
8：油2大匙，葱花3大匙，花椒粉1/3茶匙；
9：盐1.5茶匙，头抽酱油1；
10：香油1大匙；
其他：
11：油7×2茶匙。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。以上材料可以做14个馅饼。
做法：
1、盆内放入1料的面粉，边用筷子搅拌边倒入开水，拌成绵絮状（图1），加冷水60克拌匀揉成软面团（图2），加1/2茶匙的油揉光滑（图3），盖上保鲜膜醒20分钟。
2、干菌菇及香菇提前水泡软洗净，切丁待用（图4）。粉丝开水提前泡软，沥水后切小段待用。鸡蛋加盐1/3茶匙及水2茶匙打匀，【RoPot自动炒菜机】插上电源，按开关键预热，加1大匙油到炒锅里，倒入蛋汁（图5），用Function键选Stir fry，3秒后程序自动进行，再按-键好减少1.5分钟的时间。程序完成后，打开盖子（图6），倒出炒好的鸡蛋切丁待用
3、再加1大匙油到锅里，放入剩余8料（图7），用Function键选Stir fry，3秒后程序自动进行，等时间还有2分钟剩余，快速打开盖子倒入菌菇香菇丁，继续程序。程序结束，打开盖子放入粉丝（图8），及9料，再Function键选Stir fry。程序完成后将炒好的菌菇粉丝馅倒入一盆里，放入之前的鸡蛋丁及1大匙香油拌匀成馅（图9），待用。
4、将面团揉成一长条压扁，擀成厚3毫米的薄皮，均匀摊上油酥（图10）从下往上卷成筒，切14等份（图11）。
5、取一份面团压扁，将4角压到中间成员饼状，擀成直径15厘米的饼（图12），放2-3大匙的菌菇粉丝馅（图13）对折将皮捏起成饺坯（图14）。依次做好剩余的饼。
6、RoPot自动炒菜机插上电源，按下开关键，加2茶匙油到平底内锅里，放入2块馅饼（图15），盖上锅盖，用Function键选 Pan fry键（4分钟），3秒倒计时结束，再按-将时间减少到2.5分钟，程序自动进行了。
7、程序完成后，将馅饼翻转一面，用Function键选 Pan fry键（4分钟），3秒倒计时结束，再按-将时间减少到2分钟（图16），程序自动进行了。等程序完成，就可以盛出饼食用了。
8、依次做好其他的馅饼。
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