简单好吃的【五香葱油手抓酥饼】
by 毛毛妈
微信上大姑子发了一个酥香手抓酥饼，馋了，立马动手做了这款五香的微辣的葱油手抓酥饼，绝对好吃，外皮非常脆，层层叠叠，好味道。
1：中筋面粉（all purpose flour）1杯（160克）（直接舀的面，没有过筛）；
2：滚水100毫升（100克），冷水35克；
3：玉米油1茶匙；
4：菜油或玉米油1大匙，五香粉1/4茶匙，辣椒粉1/3茶匙，鸡粉1/8茶匙，盐2/3到3/4茶匙（看个人口味咸淡）；
5：葱花2大匙；
其他：
6：3大匙玉米油。
注：1大匙Tablespoon=15毫升，1茶匙Teaspoon=5毫升，1杯Cup=240毫升。
做法：
1、面团：盆内放入1料的面粉，边用筷子搅拌边倒入热水成絮状（图1），再加冷水35克搅拌成软面团，再加1茶匙油（图2），揉至光滑（图3），盖上保鲜膜醒40分钟。
2、把醒好的面团稍揉下，揉圆压扁（图4），擀开成36厘米直径的薄皮，放上1大匙油（图5），用刷子刷匀。将剩余4料混合均匀，然后均匀撒在饼上，再撒上2大匙葱花（图6）。
3、用刀或滚刀将面饼切1.5厘米宽长条但不要完全切断（图7)，面皮重下往上卷成筒，再拧几圈（图9），盘成螺璇转压扁（图10），最好盖上保鲜膜静置10分钟。
4、用擀面杖轻轻擀开成25厘米的圆饼（图11）。
5、不粘锅置炉上开中火，放入3大匙油，油热后放入饼，煎黄一面（图12），翻身再煎黄另外一面。
6、用餐巾纸吸去饼上多余的又，放在干净案板上，用手掌沿饼边往中间挤压几次让饼松散分层，即可撕成小块供食用。
A lot of thanks for all your valuable hard work on this site. My aunt really likes doing investigation and it’s really obvious why. I notice all about the compelling means you deliver great techniques on the web blog and as well as encourage response from others on that concern so my daughter is now studying a whole lot. Take pleasure in the remaining portion of the new year. You have been carrying out a good job.
I love your blog.. very nice colors & theme. Did you make this website yourself or did you hire someone to do it for you? Plz answer back as I’m looking to design my own blog and would like to know where u got this from. appreciate it
Oh my goodness! a tremendous article dude. Thank you However I am experiencing difficulty with ur rss . Don’t know why Unable to subscribe to it. Is there anyone getting identical rss downside? Anyone who is aware of kindly respond. Thnkx
I appreciate your work, appreciate it for all the great posts.