【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。
Keep functioning ,terrific job!
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