【葱香蒜蓉饼】
MaomaoMom/毛毛妈
面揉好，饼里面非常绵软，外皮酥脆，蒜味浓香，好吃停不下口。
用料:
1：温水1杯再加1大匙（255克），白糖1/2茶匙，快速发酵粉（fast rising yeast）1.5茶匙；
2：中筋面粉2又1/4杯（360克），盐1/4茶匙；
3：橄榄油2大匙；
4：蒜蓉4大匙，盐3/4茶匙，橄榄油2大匙，面粉1.5大匙；
5：葱花4大匙，白芝麻2大匙；
6：有2大匙。
注：1大匙Tablespoon=15毫升，1茶匙Teaspoon=5毫升，1杯Cup=240毫升。
做法：
1、发面：先将1料放一杯里拌匀，静置10分钟。2料面粉和盐放一中号盆里混合均匀（图1），然后将1料倒入面粉里和成软面团，（这时面团比较粘手哦，加入3料里1.5大匙橄榄油，将面揉5-8分钟，然后再放0.5大匙橄榄油涂抹在面团表面上（图2），盖上保鲜膜放温暖地方发酵。
2、小锅放4料的蒜蓉小火（图3），炒至蒜蓉微黄，倒入一碗中放入剩余4料。拌匀待用（图4）。
3、等面团发至2倍大（图5），揉成团，压扁擀开陈直径40里面的饼皮，均匀图上之前炒好的蒜蓉油面糊，撒上葱花。从中间向边上切一刀，卷起（图6）成锥形将底部捏合，锥尖朝上压扁（图7）。盖上保鲜膜，松弛20分钟。
4、将饼擀开，撒上芝麻（图8）再擀开成28厘米，放入刷了1大匙橄榄油的深煎锅里（图9），盖上盖醒发成2倍大。
5、中火（电炉4-5）煎5-8分钟至底部金黄，反转一面（图10），再煎5-6分钟至金黄。
6、盛出饼切块趁热食用，太好吃了。
吃不完的面包装在密封塑料袋里，放冰箱保存，吃的时候用面包机稍微烘烤下，非常香。
I enjoy the efforts you have put in this, thank you for all the great posts.
Magnificent goods from you, man. I’ve understand your stuff prior to and you’re just extremely fantastic. I actually like what you have got right here, really like what you are stating and the way in which through which you assert it. You are making it enjoyable and you still take care of to keep it smart. I can not wait to read much more from you. That is actually a terrific website.
Hey! I know this is kind of off topic but I was wondering if you knew where I could locate a captcha plugin for my comment form? I’m using the same blog platform as yours and I’m having trouble finding one? Thanks a lot!
You tackle topics with such finesse, it’s like watching a skilled chef at work. Serving up knowledge with flair!