【葱油酥饼】
by 毛毛妈
回国时吃到一种烧饼，特别好吃，千层又酥的感觉。今天自己瞎琢磨，做了这个煎的葱油酥饼，非常好吃，跟大家分享。
用料:
面团：
1：中筋面粉(All purpose flour) 1杯（160克，面没筛过，是从面粉袋里直接舀的）；
2：不烫手的温水1/3杯+4茶匙（100克），糖1/4茶匙，快速发酵粉(Fast Rising Yeast) 1/2茶匙，搅拌均匀，静置10分钟。
3：玉米油1茶匙。
油酥：
4：中筋面粉1/4杯（40克），玉米油2大匙（26克），盐2/3茶匙，鸡粉1/6茶匙。
其他材料：
5：葱花4茶匙；
6：白芝麻4×1.5茶匙；
7：玉米油2×2茶匙；
注：1大匙 tbsp=15毫升 ，1茶匙 tsp=5毫升，1杯 cup=240毫升。
以上材料做4个葱油酥烧饼。
做法：
1、面团：盆内放入1料的面粉后（图1右）加入2料（图1左）揉成大块软面团（图2）。这时面团会粘手，加3料玉米油1茶匙，揉均匀（图3），放在暖和的地方保温保湿，醒发30分钟。
2、油酥：将4料放入小盆里（图4），充分拌匀（图5）待用。
3、酥烧饼：案板稍微撒点面粉，将发好的面团分成4等份(图6)，取一份擀成长圆形薄饼，放入1/4量的油酥均匀抹在擀开的水皮上，然后撒1茶匙葱花(图7)。从下端往上端卷成筒(图8)，转90度压扁后再擀开(图9)。再从下端往上端卷成筒，两端往中间压上，用手揉圆些（图10）。用擀面杖稍擀开，撒上1.5茶匙白芝麻 (图11)，再擀开成薄圆饼状大约15厘米(图12)。依次做好剩下的3块葱油酥烧饼。
4、不粘锅内放2茶匙油，置炉上开中火（电炉放6）烧热。放入两块葱油酥烧饼（图13）。煎黄一面，翻转个身（图14），再煎黄另一面。
5、剩下的2块饼如上操作。煎好的葱油酥烧饼切块，趁热食用。
This blog is definitely rather handy since I’m at the moment creating an internet floral website – although I am only starting out therefore it’s really fairly small, nothing like this site. Can link to a few of the posts here as they are quite. Thanks much. Zoey Olsen
Very interesting details you have observed, thankyou for posting. “What the world really needs is more love and less paperwork.” by Pearl Bailey.
I not to mention my pals ended up studying the great procedures found on your website while all of the sudden developed an awful feeling I never expressed respect to the web site owner for those secrets. These women are already as a consequence excited to read through them and have now sincerely been making the most of them. Many thanks for being really thoughtful and for using this sort of perfect guides millions of individuals are really wanting to discover. My honest regret for not expressing appreciation to you earlier.
I haven’t checked in here for a while since I thought it was getting boring, but the last few posts are great quality so I guess I’ll add you back to my daily bloglist. You deserve it my friend 🙂