香酥蔥油餅 （附短片）

 

我弟媳婦以前在台灣留學的時候最喜歡吃的就是這個蔥油餅，回國之後很想念它。我就答應寫個食譜，剛巧院子裏的蔥也長得很好，這個季節吃蔥油餅，最好不過啦！

原食譜寫於2011年5月11日。

 

This Spring onion pancake was my sister in law Wen Wen's favourite when she used to live in Taiwan.

She asked for a good recipe from me, with those spring onions growing like crazy in my garden, I immediately took the task at hand!

Note: This is a revisit and fine tuned version of the original recipe posted on 5/11/2011.

 

材料：（做四張八寸/六張六寸的餅）

3杯/400克麵粉（All Purpose Flour)

1/3 杯食用油/沙拉油 （我用了葡萄籽油）

1 - 1 1/2 tsp 鹽

青蔥一大把 （隻取綠色部分）

1 杯 溫水

1/4 - 1/3 杯 涼水 （根據氣候而定）

 

Ingredients：（Yield 4 sheets of 8 inches/6 sheets 6 inches pancakes）
3 cups/400 gm All Purpose Flour
1/3 cup/ 50 ml vegetable oil (I used grape-seeds oil)
1- 1 1/2 tsp salt
1 bunch spring onion（Use only the green part）
3/4 cup warm water
1/4-1/3 cup of room temperature water （depending on the flour and moisture level)

 

 

1. 先量/稱出3 杯/400克麵粉，再從中取出1/3杯/45克，加入1/3杯的沙拉油/食用油，1 1/2 小勺鹽，拌成油酥。

 

2. 剩下的麵粉加入一杯的溫水（不要煮滾，煮至水開始冒細小泡泡就熄火的溫度。）用個筷子攪拌成棉絮狀，再酌量加入1/4-1/3杯的涼水活成一個非常軟的麵團。餳麵20分鍾，記得蓋上蓋子/保鮮紙。

 

3. 蔥洗幹淨，甩幹水，細細切成蔥花。記得要甩幹水，不然待會兒擀麵很容易破裂.

 

4. 半個小時後，在台麵上抹上油，手上也抹點油，代替手粉。把麵團分成四/六等份，擀開成一個長方形（橢圓形）的大餅，大概1mm厚，8-10寸長，5-6寸寬，然後抹上一層油酥，四周留空一寸左右，撒上蔥花，越多越好。

 

5. 卷起來，雙手捉著尾端，慢慢一邊扯，一邊輕輕敲打，把它拉長，越長越好。卷起成螺旋狀。（如圖）。不要馬上擀開，把卷好的蔥油餅團放一邊，再餳20-30分鍾。

 

注：這個蔥油餅團可以多做一些，擀開用油紙隔開，放冰箱冷藏室凍起來，要吃的時候再煎。擀好的麵餅可以冷藏2-3天。冷凍一個月。

1. First, take out 1/3 cup/45 gm of all purpose flour from the total flour listed. Mix it with 1/3 cup/50 ml of vegetable oil and 1 1/2 tsp of salt, it should form a runny paste.

2. Knead the remaining flour with warm water until the flour becomes flaky, add room temperature water to form a very soft ball, it should feel like your earlobe when touch. Leave the dough aside for 10-15 minutes, cover with a wet towel or cling paper.

3. Washed and drained spring onion/scallion, spin dry and chopped as fine as possible.

Note: it is important to spin the water out of spring onion, to prevent breakage during rolling later.

4. Spread some vegetable oil on working surface and on hands. Divide dough into 4 equal parts (around 150 gm each) or 6 equal parts (around 100 gm each) , roll it out into a rectangular shape, around 1 mm thick.

5. Spread a thin layer of oil-flour mixture (around 1 tbsp) on it and sprinkle as much chopped spring onion as you can handle.

6. Carefully roll the sheet starting from the top, once it is all rolled up like a rolled towel, with firm grips at both ends, slowly pull and fling the roll at opposite direction while lightly tapped the dough, this is to pull the dough into a long strip, the longer, the better.

7. Rolled the strip up to shape like a spiral shell, tucked the end underneath.
(As shown in the picture.) Leave the spiral shells to rest for another 20-30 minutes.

Note：You can make these doughs in bulk, it stays well in the fridge for 2-3 days and up to a month in the freezer, just defrost/thaw the dough one night before you want to fry it.

8. After half an hour, take out one of the dough and roll it out into a 6/8 inch flat bread.

 

 

6. 取一個蔥油餅團，擀開成六/八寸左右的麵餅，中火烙，先加蓋，等蔥油餅表麵變透明的時候，翻麵。等餅兩麵都熟了，還沒變金黃色之前。根據短片的方式用鏟子稍微推鏟，製造千層酥餅的效果。

9. Heat up a cast iron pan/griddle, fry pancake at medium heat, cover with lid first, when the surface of pancake turn translucent, turn and fry the other side. You can use some oil for frying if you like your pancake to be crispier.

10. Cook the pancake the way shown in the short movie below to loosen up the layers, this will make it crispy, layered and soft.


Short Video：
 

 

A cool breakfast to go with a cuppa hot soy milk!
香酥好吃，再加一杯濃濃的豆漿。。早餐好啦！

 

 

 

中文 --  香酥蔥油餅
英文 -- Scallion Pancake
 

 

[盈_盈]

回複 'helen11' 的評論 : 好哦。。MM好。。希望你喜歡

[helen11]

很好吃！很喜歡你的菜譜，以前很多打不開圖，昨天試一下可以了。