材料(8片约5寸的圆饼):
中筋面粉 3碗
热水 1碗
清水 半碗
馅料:
青葱 2碗
盐 适量
玉米油 适量
做法:
- 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。
- 用保鲜纸将深盘盖起,让面团休面约30分钟。
- 青葱洗净后切成葱花,拌入少许盐待用。
- 30分钟后,将面团取出,分割成8等份。
- 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。
- 在面团上涂油,再撒上青葱。
- 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。
- 把所有面团都卷好后,放置约10分钟。
- 10分钟后,用杆面棍将面团杆平。
- 在平底锅中倒入少许油,加热后放入葱油饼煎至金黄即可。
备注:
- 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。
- 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
Fillings:
Scallion 2 cups
Salt Add to taste
Corn oil Appropriate amount
Method:
All purpose flour 3 bowls
Hot water 1 bowl
Water Half bowl
Fillings:
Scallion 2 cups
Salt Add to taste
Corn oil Appropriate amount
Method:
- 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.
- Cover the bowl with cling wrap and set aside for approximately 30 minutes.
- Chop the rinsed scallion into small pieces and mix with some salt.
- After 30 minutes, divide the dough into 8 equal portions.
- Take one portion of the dough, roll it into a rectangular sheet by using a rolling pin on a floured table.
- Apply some corn oil on the sheet followed by chopped scallion.
- Roll the sheet outward, press it lightly, then, roll from right to left to form a wheel-like dough.
- Leave the dough for approximately 10 minutes.
- After 10 minutes, roll the dough into a flat sheet by using a rolling pin.
- Heat some oil in a frying pan, then pan-fry the dough till golden brown. Ready to serve.
Note:
- It is a must to use the same cup while measuring the flour and water to ensure the correct proportion is obtained.
- The dough made by this method is as soft as earlobe.
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