田園時光美食
分享美食經驗，真誠交流廚藝
中文解說版
英文解說（E nglish）
中筋麵粉2杯約500毫升（2 cups all purpose flour）
溫水約30 ° C 1杯（1 cup warm water about 30 ° C）
高效幹酵母 1/2茶匙（1/2 tsp dry yeast）
糖1/2茶匙（1/2 tsp sugar）
蔥花1/2杯（1/2 cup chopped green onion）
鹽Salt
五香粉Five spice powder
白芝麻white sesame seeds
1、首先把 高效幹酵母 1/2茶匙（1/2 tsp dry yeast）和 糖1/2茶匙（1/2 tsp sugar）混合，加入溫水約30 ° C 1杯（1 cup warm water about 30 ° C） 攪勻。放置5-10分鍾，直到酵母水開始出現浮沫就可以了。
2、然後，取 中筋麵粉2杯約500毫升（2 cups all purpose flour） 放在一個大碗裏，倒入酵母水攪拌，這時的麵團會比較粘手，你盡量用指尖或筷子來拌。 隻要拌到碗底沒有幹麵粉，能成團就可以了，不一定要揉到光滑。
3、加蓋放到溫暖的地方讓它發酵，要發到原來體積的2倍大小，大約需要40分鍾左右，這個你的室溫有關係。
4、發好的麵應該是比較軟的，仍然比較粘手。因此，你在揉麵之前，先要在麵板上撒一層麵粉，再放上麵團，然後開始揉。可以不時地撒些麵粉以防粘手，但盡量不要加太多麵粉，要保持麵團的柔軟。按照視頻展示的手法揉麵，一直到麵團裏沒有氣泡 而且光滑為止。
5、把麵團分成2份，再擀成直徑大約30厘米的圓麵皮。在麵皮上刷1湯匙的油，撒上薄薄一層鹽和五香粉，再撒一層蔥花 你也可以用橄欖油和黑胡椒粉做一個不一樣的味道。
6、從圓麵皮的中心點開始切開一個口子，從開口處卷起成錐形圓筒（像視頻顯示的一樣）。然後再壓平擀成薄麵餅，直徑與你要用的煎鍋相同。
7、或者你可以直接把麵皮卷成長筒狀，然後盤旋成小餅，再擀開。
8、接著準備煎鍋，最好用不粘鍋，小號和中號的都可以。在煎鍋裏放入1.5-2湯匙油，把麵餅放上，在麵上噴一些水，均勻地撒上白芝麻，用手壓一壓。加上蓋子讓麵餅第二次發酵，一直發到原來高度的2倍，大約需要30-40分鍾。
9、把煎鍋放到爐子上，打開中火煎，要加蓋子，一直煎到底部金黃，大約需要15分鍾。然後翻一麵，同樣煎到金黃，至少要十分鍾。整個過程保持中火，注意觀察不要煎焦了。
煎好的蔥油餅非常的香，把它切開，可以看到裏麵鬆軟而且有層次。
Today I will share with you guys my recipe for Chinese fluffy pancakes, it is a traditional Chinese pastry that is crispy on the outside and moist and chewy on the inside. The sesame seed and green scallion makes an amazing combination and will fill your kitchen with mouth watering aroma
First prepare 1/2 teaspoon of dry yeast and 1/2 teaspoon of sugar, mix well and add in 1 cup of lukewarm water about 30degree celcius, mix well and let it set for 5-10 minutes, this should activate the yeast and you'll see foams forming on the surface
Then prepare 2 cups of all purpose flour in a large bowl and mix in the yeast water. the dough will be very sticky so use chopsticks to mix or the tip of your fingers. continue this process until there are no more dry flours at the bottom and the dough forms a nice form, don't worry if the dough is not completely smooth
Cover the bowl and place it in a warm area to rise, in about 40 minutes it should double its size, the timing might vary a little depending on the temperature
The rises dough is very soft to the touch and quite sticky, so before you roll it out sprinkle on some flours on the board then start kneading, you can add extra flour if it continues sticking but avoid adding to much to prevent the dough from getting tough follow the motions shown on the screen and knead until there are no more air bubbles in the dough and the surface is smooth
Divide the dough into two portions and roll them out into circles of 30cm diameter, brush on a later of oil and sprinkle on a thin layer of salt and all spice powder then a layer of chopped green saloons, you can also use the combination of olive oil and black pepper for a different flavour
Slice a small slit from the centre of the circle and form a funnel shape as shown then press down and form round circles again that are the same size as your pan
Now we will prepare the pan , any size is okay but try to use a non stick pan. place 1.5-2 tablespoon of oil then place the raw pancake onto it, spritz on some water and evenly sprinkle on some white same seeds and compress with your palm
Cover the pan and let it rise for the second time, it should take about 30-40 minutes to double in height. place the pan on the stove and pan fry on medium heat, make sure you do this with the cover on, pan fry for about 15 minutes until the bottom is golden and crispy, then flip it over and panfry for another 10mins, keep a close eye so the pancake don't burn
This pancake is super delicious and when you slice it in half you'll see that it has a very cool pastry dough like texture.
