【水煎葱香肉松花卷】
by 毛毛妈
本来葱香肉松花卷就是好吃的，这次用水煎，底皮酥脆，上层滋味美妙宣软，亲们一定要试试。
用料:
1：中筋面2杯（all purpose flour，320克），直接舀的面，没有过筛，1茶匙泡打粉，拌匀；
2：温水（温度以不烫手为准）210毫升（210克），糖1茶匙， 快速发酵粉（fast rising yeast）1.5茶匙，中筋面粉1茶匙，搅拌均匀，静置10分钟；
3：玉米油1茶匙；
4： 葱姜油2茶匙，盐1/2-2/3茶匙，鸡粉1/8茶匙（可以不用）；
5：葱1根切葱花；
6：自制肉松2大匙；
7：油2×2茶匙，冷水2×3/4杯匙。
注：1大匙=15毫升=1 Tbsp，1茶匙=5毫升=1 Tsp，1杯=240毫升。以上材料做11个花卷。
做法：
1、面团：盆内放入1料的面粉和拌匀（图1右）后，加入2料（图1左）揉成软面团。然后加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、等面团发至原来的两倍大，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2茶匙葱姜花椒油（图3），然后均匀撒上5料，反复将面皮对叠几次让调味料更均匀（图4）。再均匀撒上葱花和肉松（图5）。
3、把薄面皮重下往上卷成筒，每隔2厘米切段（图6）。如果不想弄成复杂的花卷，可以直接放入锅底均匀放了2茶匙油的不粘锅里，或铺了纸巾的烤盘里放入烤箱里（不用开烤箱），二次醒发。图示一下简单的花卷捏法：每段用筷子在中间压下（图7），然后将筷子转90度放花卷坯下面，将两头围绕筷子捏到一块（图8），然后抽出筷子即可。
4、发好的花卷坯放入锅底均匀放了2茶匙油的不粘锅里，盖上盖放温暖的地方二次醒发45-75分钟，至花卷增大50%（图9）。将煎锅置炉上开大火，加3/4杯水（图9），然后盖上盖。水开后继续大火煎至水快干（图10），听到吱吱响声后，转中小火（电炉放4档）煎3分钟，小火（电炉放最小档）再煎2分钟。离火等1-2分钟再揭盖，趁热吃，底脆香，皮绵软，鲜美。
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