香菜肉餅夾蛋及小黃瓜口袋餅
描述
晨光早餐是人一天熱量的重要來源，所以早餐要吃得飽、吃得好，就能補足剛起床血糖過低的情況，幫助活絡血液循環、提神醒腦，並穩定體內血糖值。如果不吃早餐，就會導致精神萎靡，提不起勁的情況發生，所以在我們家一定是在家吃完早餐才出門上班上課，今天做「營養早餐口袋餅」來迎接嶄新的一天。
份量
食材
步驟
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![[口袋餅]準備食材](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
口袋餅準備食材
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口袋餅將高筋麵粉過篩
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口袋餅將所有食材放入攪拌機中攪拌
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口袋餅將水加入, 揉成均勻的麵糰
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口袋餅將麵糰放進大盆裡
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口袋餅蓋上擰乾的濕布, 發酵1個小時
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口袋餅發酵後的麵糰變成兩倍大
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口袋餅先決定想要的口袋餅大小，再將口袋餅麵糰分割成適當大小(大人分比較大麵糰, 小朋友分成比較小的麵糰)
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口袋餅滾圓後蓋上濕布再次進行發酵約15分鐘
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口袋餅將桿麵糰成略長的橄欖形
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口袋餅麵糰放在有烤盤紙的烤盤上, 放入預熱到220℃的烤箱中, 烘烤約10分鐘至均勻膨起
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口袋餅從烤箱中取出放在鐵架上降溫
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口袋餅用剪刀對半剪開即可見到開口
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口袋餅口袋餅皮準備好囉!
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香菜肉餅準備食材
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香菜肉餅將豬絞肉放入深盆中, 加入醬油膏
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香菜肉餅加入鹽
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香菜肉餅加入細砂糖
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香菜肉餅打一顆蛋進入豬絞肉中
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香菜肉餅加入一些太白粉
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香菜肉餅利用筷子攪拌均勻, 放入冷藏隔夜讓肉入味
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香菜肉餅熱鍋, 將醃好的肉放入平底鍋中, 小火慢煎
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香菜肉餅翻面繼續煎到表面呈現金黃色即可
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蔥蛋加少許鹽, 利用筷子攪拌均勻
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蔥蛋小火慢煎
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蔥蛋我利用盤子來翻面候, 繼續小火慢煎
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醃糖醋小黃瓜加入少許細砂糖
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醃糖醋小黃瓜加入少許白醋均勻翻拌, 大約冷藏 20 分就可食用，醃愈久會愈入味。
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開始進行組裝
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好吃又營養的早餐可以享用囉!
![[口袋餅]準備食材](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308608%2F5c0c5e2ae66ba588.jpg&width=800)
![[口袋餅]將高筋麵粉過篩](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308609%2F837cf60c0ebb4e20.jpg&width=800)
![[口袋餅]將所有食材放入攪拌機中攪拌](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308610%2Fab73623de224411e.jpg&width=800)
![[口袋餅]將水加入, 揉成均勻的麵糰](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308611%2Fcfdfd3f9ee1b2030.jpg&width=800)
![[口袋餅]將麵糰放進大盆裡](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308612%2Fcfafceffa044b2ce.jpg&width=800)
![[口袋餅]蓋上擰乾的濕布, 發酵1個小時](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308613%2F77e3491dc2cc833f.jpg&width=800)
![[口袋餅]發酵後的麵糰變成兩倍大](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308614%2F4d5d702b3a2a0e37.jpg&width=800)
![[口袋餅]先決定想要的口袋餅大小，再將口袋餅麵糰分割成適當大小(大人分比較大麵糰, 小朋友分成比較小的麵糰)](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308615%2F5d65b6c0a3af4262.jpg&width=800)
![[口袋餅]滾圓後蓋上濕布再次進行發酵約15分鐘](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308616%2F9763755e6a4707af.jpg&width=800)
![[口袋餅]將桿麵糰成略長的橄欖形](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308617%2Fa0501caeac5ec9ed.jpg&width=800)
![[口袋餅]麵糰放在有烤盤紙的烤盤上, 放入預熱到220℃的烤箱中, 烘烤約10分鐘至均勻膨起](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308618%2F6acad850cda41d0a.jpg&width=800)
![[口袋餅]從烤箱中取出放在鐵架上降溫](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308619%2F100d5378a348620c.jpg&width=800)
![[口袋餅]用剪刀對半剪開即可見到開口](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308620%2F11cca2379dcc9065.jpg&width=800)
![[口袋餅]口袋餅皮準備好囉!](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308621%2F494b8eb1890fda8d.jpg&width=800)
![[香菜肉餅]準備食材](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308623%2F513abbefc8ab311a.jpg&width=800)
![[香菜肉餅]將豬絞肉放入深盆中, 加入醬油膏](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308625%2Fcc069586d0822612.jpg&width=800)
![[香菜肉餅]加入鹽](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308626%2F2280a42eb4134b0e.jpg&width=800)
![[香菜肉餅]加入細砂糖](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308627%2Fd83b178b8a2e8bff.jpg&width=800)
![[香菜肉餅]加入黑胡椒](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308630%2F218c30f6a06df4b9.jpg&width=800)
![[香菜肉餅]打一顆蛋進入豬絞肉中](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308631%2F4542fb41c0612b07.jpg&width=800)
![[香菜肉餅]將紅蘿蔔加入, 利用筷子攪拌均勻](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308633%2Fc285303d33eea39a.jpg&width=800)
![[香菜肉餅]加入一些太白粉](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308634%2F745121cfd4c4df70.jpg&width=800)
![[香菜肉餅]加入切末的香菜](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308635%2Fccf483bff377b907.jpg&width=800)
![[香菜肉餅]利用筷子攪拌均勻, 放入冷藏隔夜讓肉入味](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308636%2F4977279b2a923bde.jpg&width=800)
![[香菜肉餅]熱鍋, 將醃好的肉放入平底鍋中, 小火慢煎](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308639%2F766d16f51a26aafa.jpg&width=800)
![[香菜肉餅]翻面繼續煎到表面呈現金黃色即可](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308641%2Fba7f9534b9fb70c1.jpg&width=800)
![[蔥蛋]將蔥花放入深盆中, 打入3顆雞蛋](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308642%2F2c2c9f449f2eff7a.jpg&width=800)
![[蔥蛋]加少許鹽, 利用筷子攪拌均勻](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308643%2F8ec26b84f76c285b.jpg&width=800)
![[蔥蛋]熱鍋後加入蔥花蛋液](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308644%2F80e5a754eba94f2c.jpg&width=800)
![[蔥蛋]小火慢煎](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308645%2F2dddd6c2cb538819.jpg&width=800)
![[蔥蛋]我利用盤子來翻面候, 繼續小火慢煎](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308646%2Fbd09b52895f44386.jpg&width=800)
![[蔥蛋]蔥蛋準備好囉!](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308648%2F583b0ea874fbf5f1.jpg&width=800)
![[醃糖醋小黃瓜]將小黃瓜切片](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308650%2Fad3c538022679596.jpg&width=800)
![[醃糖醋小黃瓜]平均灑上一些鹽，輕輕翻拌，盡量讓小黃瓜都有沾到鹽巴，靜置大約15 分](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308651%2F41eefbd09c6d7dee.jpg&width=800)
![[醃糖醋小黃瓜]用鹽抓醃過的小黃瓜片會變軟、出水，倒掉水之後，用開水沖洗掉多餘的鹽分再瀝乾](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308652%2Ffccda0b96516d61f.jpg&width=800)
![[醃糖醋小黃瓜]加入少許細砂糖](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308653%2F8ef0b4c349e9a980.jpg&width=800)
![[醃糖醋小黃瓜]加入少許白醋均勻翻拌, 大約冷藏 20 分就可食用，醃愈久會愈入味。](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F308654%2Ff5d9a6d89a532044.jpg&width=800)
小撇步
1.香菜肉餅及糖醋小黃瓜可以前一天晚上先進行醃製候, 冷藏備用
2. 口袋餅可以提前製作冷藏備用, 當天只要進烤箱預熱一下即可食用
3. 口袋餅餐烤食譜:
http://recipe.ytower.com.tw/Recipe/Detail/855f4de7-4ff0-4ba9-a9ca-12b02ac69c7a/%E5%8F%A3%E8%A2%8B%E9%A4%85
![[蔬食]鮮蔬肉排口袋餅](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=150&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Frecipe%2Fcover%2F361763%2F7286d1302ace4dfc.jpg&width=200)
