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。
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