【葱肉烧饼】
MaomaoMom/毛毛妈
用AirGo来做这个葱肉烧饼，方便省心，领导说非常好吃。想购买点AirGo爱锅，用 maomao25 优惠券有for $25 折扣。
用料:
面团：
1：中筋面粉(All purpose flour) 1又3/4杯（280克，面没筛过，是从面粉袋里直接舀的）；
2：不烫手的温水3/4杯+1.5大匙（205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 或玉米油1茶匙。
油皮：
4：低筋面粉3/4杯（110克），玉米油或5大匙（67克）；
其他材料：
5：白芝麻1/2杯；
肉馅：
6：精瘦猪肉馅（extra lean ground pork）300g；
7：葱10根洗净切葱花，姜茉1茶匙，生粉1大匙;
8：生抽酱油 1大匙，头抽酱油1大匙，老抽酱油1大匙，香油 1大匙，胡椒粉1/6茶匙，十三香粉1/4茶匙，盐2/3茶匙，鸡粉1/4茶匙，水2大匙。
注：1大匙=1tbsp=15毫升，1茶匙=tsp=5毫升，1杯=1cup=240毫升。
以上材料做12个烧饼。
做法：
1、面团：盆内放入1料的面粉后（图1左）加入2料（图1右）揉成软面团。这时面团会粘手，加3料玉米油1茶匙，揉均匀（图2），放在暖和的地方保温保湿发酵。
2、油皮：将4料放入小盆里拌匀（图3）待用。
3、肉馅：将所有6-8料放一盆里（图4），用一双筷子顺一个方向搅拌上劲待用（图5）。
4、等到面团发至原来的两倍大。案板和手上涂些玉米油，将发好的面团分成12等份，取一份压扁放1/12量的油皮(图6)包好，压扁擀开(图7), 从一端卷成筒(图8).转90度压扁后再擀开(图9)，从一端卷成筒（图10），保湿静置松弛10分钟。依次做好剩余饼皮。
5、两端压入中间，压扁擀成圆饼（图11），放上2.5大匙肉馅（图12），收口包好。放入盛白芝麻的小碗里沾上一面芝麻(图13)，然后翻转放案板上，用手压成长圆饼状(图14)。先做好6个烧饼。
6、【AirGo】插上电源，用“Function”选“Oven”，温度400F时间20分钟，然后点“Start”。锅预热结束打开盖子，铺上烤盘纸然后放入6个烧饼坯（图15），盖上盖（图16）
7、程序结束即可拿出烧饼，趁热吃，味道超好，真是超级酥软咸香。依次做好另外的烧饼如上烤制。
烧饼一次吃不完的话，可以放冰箱或冰冻室存放。吃的时候在微波炉里热15-20秒后，再放面包炉(Toaster)里用低热档烤一下，你就可以吃到跟新鲜出炉一样的酥、松、香的烧饼了。
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