【葱油小花卷】
by 毛毛妈
很久没有做花卷了，正好就做了这个简单的葱油小花卷，可爱萱软又好吃。
1：中筋面2杯（all purpose flour，320克），直接舀的面，没有过筛，泡打粉（baking powder）1.25茶匙，拌匀；
2：温水（温度以不烫手为准）200毫升（200-210克），糖1/2茶匙， 快速发酵粉（fast rising yeast）1.25茶匙，搅拌均匀，静置10分钟；
3：牛油果油 1茶匙；
4：牛油果油1大匙；
5：盐2/3茶匙，鸡粉1/6茶匙（可以不用），葱花2大匙；
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2份早餐。
做法：
1、面团：盆内放入1料的面粉和泡打粉拌匀（图1左）后加入2料（图1右）揉成软面团。然后加3料的油1茶匙，揉均匀（图2），放在暖和的地方保温保湿发酵至2倍大（图3）。
2、把发好的面团稍揉下，揉成长条状压扁擀开成长方形厚0.3厘米的薄皮，放上1大匙油刷匀，然后均匀撒上5料，再撒上葱花（图4）。
3、把薄面皮卷成筒，切成上2厘米下4厘米的等腰梯形段（图5）。窄面向上，每段用筷子在中间压下（图6），拿掉筷子，将压扁的两边背面捏一起就成漂亮的花卷了（图7）。
4、做好的花卷坯放入铺有烤盘纸的蒸笼里二次醒发45-75分钟，至花卷增大50%（图8）。锅内装冷水，置炉上开大火，等到水开蒸气上升，再用大火蒸8分钟，转中火（电炉放4档）蒸2分钟，关小火再蒸2分钟，离火后等2分钟再揭盖。暄香有滋味的花卷，就可以吃了。
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