【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。
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