發麵千層餅Fluffy pancake


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曾經多少次在外地街頭小販的窯爐旁聞過那陣陣麥香和芝麻香,又曾經在羊城某個小巷的一家簡陋小吃店品嚐過新鮮出爐的發麵餅,還曾在夢中一口一口地品⋯⋯今,終能在家隨時隨刻炮製出自家製的香蔥千層餅啦!
This is especially designed for someone, who always demands simple but superb quality food, like ME!

份量
4 人份
時間
120 分鐘
食材
白芝麻white sesame
2湯匙tbs
酵母水(A)
酵母yeast
1茶匙tsp
糖sugar
1/4茶匙tsp
溫水warm water
125g
麵糊(B)
蔥花green onion
35g
中筋麵粉plain flour
180g
鹽salt
4/5茶匙tsp
五香粉5 spice pwd
1/2茶匙tsp
油糕(C)
中筋麵粉plain flour
1湯匙tbs
橄欖油olive oil
2湯匙tbs
  • 1
    把酵母水裡3種材料混合,靜置5分鐘; Mix all ingredients under (A) in a small bowl and rest for 5 mins.
  • 2
    把麵糊裡4種材料放進大盆子裡; Put all ingredients under (B) in a big container.
  • 3
    以筷子拌勻,加入酵母水溶液,大致成團即可,靜置30分鐘至雙倍大; Mix well all with chopsticks, form a rough dough with spatula, rest for 30 mins till double.
  • 4
    案板上灑上麵粉,按壓麵糰擠出空氣,搓揉至表面光滑; Sprinkle flour onto the table and press the dough, knead till the surface is smooth.
  • 5
    麵糰擀至3mm厚長方形,淋油灑粉,塗抹均勻; Roll the dough to 3mm thick, oil the surface with flour, apply evenly with fingers.
  • 6
    卷成長條狀後再卷成圓形並擀成直徑約24cm的圓餅; Roll up the flat dough from one side to form a snake-shaped dough then reshape to a round dough, roll flat again to 24cm.
  • 7
    煎鍋淋油,把圓麵餅移到鍋內,灑水,灑芝麻,蓋蓋,靜置30分鐘; Oil the 28cm pan before moving the flat dough to it, sprinkle water & sesame, press a bit, cover, rest for 30 mins.
  • 8
    直接開中小火煎15分鐘(明火要小); Turn on medium heat (4) for 15 mins.
  • 9
    翻過來,蓋蓋,再煎10分鐘; Flip, cover and cook for another 10 mins.
  • 10
    這樣就成功了! It is now time to enjoy!
  • 11
    我的朋友們都做瘋了! All my friends love eating and following this easy recipe.
  • 12
    配一杯熱情果薄荷茶,喜好不? Do you fancy for a cup of herb tea with passion fruit?
小撇步

油糕的作用是起層。
Applying oil and flour is to create layers in between.

2017/06/11 發表 3,627 瀏覽
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