Tuesday, April 22, 2014

葱油饼 Scallion Flatbread

面皮食谱参考: 韭菜盒子(中)

中筋面粉       3碗
热水      1碗
清水      半碗

青葱      2碗
盐       适量
玉米油     适量

  1. 在一深盘中放入面粉后,倒入热水,用筷子迅速地混合,再加清水继续搓揉成一光滑的面团。
  2. 用保鲜纸将深盘盖起,让面团休面约30分钟。
  3. 青葱洗净后切成葱花,拌入少许盐待用。
  4. 30分钟后,将面团取出,分割成8等份。
  5. 取一份面团,桌上撒上少许面粉后,用杆面棍将面团杆成长形。
  6. 在面团上涂油,再撒上青葱。
  7. 将面团由内向外卷起后,稍微按压,再从右向左卷起成车轮状。
  8. 把所有面团都卷好后,放置约10分钟。
  9. 10分钟后,用杆面棍将面团杆平。
  10. 在平底锅中倒入少许油,加热后放入葱油饼煎至金黄即可。
  1. 用什么碗量面粉,请一定要用同样的碗量水,这样的比例才对。
  2. 烫面做出来的面团,很柔软,好像耳垂那样软。
Ingredients (Approx. 8 pcs of 5" flatbreads):
All purpose flour       3 bowls
Hot water        1 bowl
Water              Half bowl

Scallion      2 cups
Salt         Add to taste
Corn oil        Appropriate amount

  1. Place the flour in a large mixing bowl, pour the hot water in and mix quickly with chopsticks. Then, add in the room temperature water and knead till a smooth dough is formed.
  2. Cover the bowl with cling wrap and set aside for approximately 30 minutes.
  3. Chop the rinsed scallion into small pieces and mix with some salt.
  4. After 30 minutes, divide the dough into 8 equal portions.
  5. Take one portion of the dough, roll it into a rectangular sheet by using a rolling pin on a floured table.
  6. Apply some corn oil on the sheet followed by chopped scallion.
  7. Roll the sheet outward, press it lightly, then, roll from right to left to form a wheel-like dough.
  8. Leave the dough for approximately 10 minutes.
  9. After 10 minutes, roll the dough into a flat sheet by using a rolling pin.
  10. Heat some oil in a frying pan, then pan-fry the dough till golden brown. Ready to serve.
  1. It is a must to use the same cup while measuring the flour and water to ensure the correct proportion is obtained. 
  2. The dough made by this method is as soft as earlobe.

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