【葱油饼】
MaomaoMom/毛毛妈
外皮酥脆里面柔软分层,非常好吃的葱油饼,在家做也很方便容易.
1：中筋面粉（all purpose flour）1杯（160克）（直接舀的面，没有过筛）；
2：滚水1/3杯（80克），冷水2大匙(30克)；
3：牛油果油 或其他素油1.5茶匙
4: 油0.5茶匙；
油酥及调味:
5：牛油果油2大匙 (24克)，中筋面粉2大匙 (20克), 鸡粉1/4茶匙，盐1/2-2/3茶匙（看个人口味咸淡）, 黑胡椒粉1/4茶匙；
6：葱花2-3大匙；
其他：
7：牛油果油或其他素油2大匙。
注：1大匙Tablespoon=15毫升，1茶匙Teaspoon=5毫升，1杯Cup=240毫升。
具体做法看视频(喜欢的话请在YouTube 观看, 收藏, 点赞! 谢谢!)：
国内的亲看这个视频： https://www.bilibili.com/video/ BV15g4y1v7Eg /
1、面团：盆内放入1料的面粉，边用筷子搅拌边倒入开水成絮状，再加30克冷水, 拌成大块面团, 加1.5茶匙油揉至光滑，面团涂0.5茶匙油, 盖上盖或保鲜膜醒40分钟。
2、油酥调味料：所有5料放一碗里拌匀, 待用.
3、把醒好的面团压扁，擀开成40厘米直径的薄皮，放上油酥涂抹均匀. 再撒上葱花。从下往上圈起压紧成长条状，然后从2端反方向卷向中间. 对折叠层圆饼，盖上盆或保鲜膜松弛10分钟。
4、把饼擀成直径15厘米的饼。将饼放入预先放有2大匙油的不粘锅里，置炉上开中火，两面煎成金黄色，趁热切块食用，外酥里软层次分明, 非常好吃。
Someone essentially help to make seriously articles I would state. This is the very first time I frequented your web page and thus far? I surprised with the research you made to create this particular publish amazing. Wonderful job!
I?¦ve recently started a blog, the info you offer on this site has helped me tremendously. Thank you for all of your time & work.
Great remarkable issues here. I am very happy to peer your post. Thank you so much and i’m having a look ahead to contact you. Will you please drop me a e-mail?
As I website owner I conceive the subject material here is rattling good, thankyou for your efforts.