宜蘭蔥餅
描述
吃蔥餅自己做~桿成薄片的餅皮，撒上蔥花，再捲起，就擁有了多層次的內在。煎成兩面金黃色，外層酥脆，口口蔥香。
份量
熱量
步驟
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中筋麵粉120公克，倒入揉麵盆 120 grams of all-purpose flour, poured into the kneading basin
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麵粉中間畫出粉牆，加入60cc，溫度約85℃的熱水 Draw a powder wall in the middle of the flour, add 60cc of hot water with a temperature of about 85°C
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用擀麵棍攪拌，混合麵粉與熱水，至麵粉成棉絮狀 Stir with a rolling pin, mix the flour and hot water until the flour becomes cottony
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用手將麵粉揉成團，並持續搓揉麵團至光滑 Knead the flour into a ball with your hands and keep kneading the dough until smooth
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搓揉至麵團表面像這樣，即可 Knead until the surface of the dough looks like this,
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準備一個塑膠袋，裡面抹上少許油，放入麵團，醒麵30分鐘 Prepare a plastic bag, put a little oil in it, put the dough in, let it rest for 30 minutes
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加入鹽1小匙 Add 1 tsp salt
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白胡椒粉1小匙 White pepper powder 1 tsp
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用筷子將蔥末與調味料，攪拌均勻 Use chopsticks to mix the shallots and seasonings evenly
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麵團醒好後，分成相等的兩份 After the dough has risen, divide it into two equal portions
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在揉麵板上抹上少許油 Apply a little oil on the kneading surface
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用擀麵棍將麵團桿成直徑30公分大小的圓形 Use a rolling pin to roll the dough into a circle with a diameter of 30 cm
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均勻鋪上蔥花 Evenly spread the scallions
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從上而下捲起，成長條狀 Roll up from top to bottom and grow into strips
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抓住長條狀的一端，將麵團捲成圓形，最後將尾端向下收口壓緊 Grab one end of the long strip, roll the dough into a circle, and finally close the end down and press it tightly
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蓋上保鮮膜，再醒麵10分鐘 Cover with cling film and rest for 10 minutes
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10分鐘後，先在揉麵板撒上少許麵粉，用擀麵棍將蔥餅桿平 After 10 minutes, first sprinkle a little flour on the kneading panel, and use a rolling pin to flatten the scallion pan
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鍋熱後，加入1大匙油，放入蔥餅，煎至兩面金黃 When the pan is hot, add 1 tablespoon of oil, put in the scallion pancakes, and fry until golden on both sides
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另一面也煎至金黃後，就可以出鍋享用了 Fry the other side until golden, then serve
小撇步
詳細烹飪網址：https://youtu.be/EAxRNoDlPGg (訂閱YouTube頻道支持我喔｡^‿^｡)
麵粉的筋性越強與水的結合力就會越強，而油有很好的疏水作用。
在案板上抹油對減低麵的彈性和韌性有幫助，會讓麵團更好擀開。
