蔥油烙餅

蔥油烙餅

材料：
麵粉 500 克 ， 1½ cup 160 oF 水, 1 ½ ts 鹽，3 tbs蔥花， 油

做法：
1. 將麵粉，加1 1/3 cup 170^oF  溫水（約335克）, 1 tbs油, 和成軟麵團。醒麵 30 分鍾。
2. 取1/3， 擀成薄圓片，撒1/2 ts 鹽，1 tbs蔥花，1/2 tbs油（圖1）。
3. 卷起（圖2）。盤起（圖3）。擀成薄圓餅。（圖4）。
4. 預熱餅鍋到310 oF。 加1/2 tbs油於鍋，放擀好的餅於鍋內。蓋鍋。等到一麵金黃，加1/4 tbs油於餅麵，翻餅烙另一麵。蓋鍋。等到金黃.  加高溫度到350 oF，加1/3 tbs油於鍋內，兩麵各烙約30秒~1分鍾，使表麵產生酥脆感。 出鍋 （圖5）。

 

English Version
Ingredients:
  1. 3 cup all-purpose flour （500g）
  2. 1 1/2 cup 170oF warm water （about 335g）
  3. 1 1/2 teaspoon salt
  4. 3 tbsp chopped green onion
  5. 4 tablespoon oil
Directions:
  1. Add flour ，water，1 tablespoon oil  into flour mixture, mix them well, let it relax 5 min, kneed it with mixture or chopstick to let dough become very smooth. Relax > 20 min.
  2. Take dough out of bowl on a floured surface and cut it into three pieces ( kneed it as less as possible to avoid increase dough’s stiffness). Took one piece press down it into about 0.5 cm thick flatter circle. Scatter surface with 1 tsp oil and 1/2 tsp salt, and 1 tbsp green onion (figure 1). Roll it up to form a log (figure 2).
  3. Roll and coil up to form a disc (figure 3)
  4. Roll out discs into four 25-cm circles (figure 4).
  5. Heat the pan in 310 oF (adjust temperature based on your pan). Place them in a non-stick pan coated with 1/2 tbsp oil. Cover with a lid until golden. Add 1/3 tbsp oil and turn it over (figure 5). Cook for another 2-3 minutes until golden.  Increase temperature to 350 oF, add 1/3 tbsp oil cook each side about 0.5~1 min seperately for surface crispy felling.