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材料： 1.5 杯 面粉 1/4 茶匙盐 1/3 杯 热水 1/4-1/3 杯 凉水 葱一大把（洗净，沥干水分，切成葱花） 油酥： 1/2 茶匙盐 1/4 杯 猪油 1/4 茶匙花椒粉 一撮 五香粉 1 汤匙红葱酥 1 汤匙面粉 做法： 将面粉和盐放进大碗里，慢慢加入热水，用个筷子搅拌成块状，再酌量加入凉水和成一个软的面团。盖上保鲜纸，让面团松弛20分钟。 把油酥材料混合拌均。 台面上抹上油，手上也抹点油。把面团分成9-10个等份，擀开成薄薄长方形。抹上一层油酥，四周留空一寸左右，撒上葱花。从一边慢慢卷起成长条状，再卷起成螺旋状。卷好的葱油饼团放一边，再做第二次醒面约30分钟。 平底锅里放适量油，中火烙10-15秒，翻面后压平成薄饼状，再翻面继续压平，中火煎成两面金黄色即可。 Ingredients: 1.5 cups plain Flour 1/4 teaspoon salt 1/3 cup hot water 1/4-1/3 cup of room temperature water 1 bunch spring onion (washed, drained, chopped) Oil-mixed paste: 1/2 teaspoon salt 1/4 cup Lard 1/4 teaspoon Sichuan pepper powder a pinch of Chinese Five Spice Powder 1 tablespoon fried shallots 1 tablespoon plain flour Methods: Mix the flour with salt in a mixing bowl, using a pair of chopstick, slowly mix the hot water into the flour until the flour becomes flaky, add room temperature water slowly to form a soft dough. Cover the bowl with gladwrap and set aside to rest for 20 minutes. Combine all the Oil-mixed paste ingredients and mix well. Spread some vegetable oil on working surface and on hands. Divide dough into 9-10 equal parts, roll it out into thin oblong shape. Spread a thin layer of oil-mixed paste over the thin layer dough, leaving 1 inch space at all corners, sprinkle chopped spring onions on top. Carefully roll the sheet to form a long strip. Roll the strip up to shape like a spiral shell, tuck the end underneath and set aside to rest for another 30 minutes. Heat up a frying pan with oil at medium heat, place in the pancakes and cook for 10-15 seconds, flip it over, press hard to flatten the pancake, flip to another side and press to flatten the pancake and cook the pancake until both sides are golden in color. Serve warm. |
