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标题:
葱油发面饼
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作者:
kjqfx
时间:
2015-8-5 02:03
标题:
葱油发面饼
<p><b style="mso-bidi-font-weight: normal">葱油发面饼</b></p><p><b style="mso-bidi-font-weight: normal"></b> </p><p><center><img style="FLOAT: none" title="SAM_8409.JPG" src="http://i3.meishichina.com/attachment/201503/22/14269877927976.jpg"/></center></p><p><center><img style="FLOAT: none" title="SAM_8413.JPG" src="http://i3.meishichina.com/attachment/201503/22/14269877947518.jpg"/></center></p><p><b style="mso-bidi-font-weight: normal"></b> </p><p> </p><b style="mso-bidi-font-weight: normal"><p><b style="mso-bidi-font-weight: normal">葱油发面饼</b></p></b><p> 葱油饼的做法多以油饼为主，这种饼凉了之后比较硬，仅适合于现做现吃。这次用发酵的面团制作一款葱油饼，口感很好。很适合于老年人食用，即使凉了，重新加热后，又恢复了刚出锅时的口感。</p><p> </p><p> </p><p><b style="mso-bidi-font-weight: normal">主辅料：</b> 面粉、酵母粉、温水</p><p><b style="mso-bidi-font-weight: normal">调味料：</b> 油、盐、葱、花椒粉</p><p> </p><p><b style="mso-bidi-font-weight: normal">操作步骤：</b></p><p>1、把酵母粉撒在面粉上，加温水搅拌成面穗。揉成光滑的面团。</p><p>2、放于温暖处发酵2倍大以上。</p><p><center><img style="FLOAT: none" title="SAM_832.JPG" src="http://i3.meishichina.com/attachment/201503/22/14269878525134.jpg" width="278" height="222"/></center> <center><img style="FLOAT: none" title="SAM_833.JPG" src="http://i3.meishichina.com/attachment/201503/22/1426987852298.jpg" width="275" height="220"/></center></p><p><p> </p>3</p>、取出面团，揉匀排气。根据锅的大小，下成均匀的面剂。<p>4、取一个面剂，擀成大的薄片。</p><p><center><img style="FLOAT: none" title="SAM_8392.JPG" src="http://i3.meishichina.com/attachment/201503/22/14269879094450.jpg" width="276" height="215"/></center> <center><img style="FLOAT: none" title="SAM_8394.JPG" src="http://i3.meishichina.com/attachment/201503/22/14269879101352.jpg" width="278" height="217"/></center></p><p><p> </p>5</p>、放适量的食用油。把油均匀的蘸满薄片。撒葱花、盐、花椒粉。<p>6、顺长卷起。从一头再盘起来。</p><p><center><img style="FLOAT: none" title="SAM_8396.JPG" src="http://i3.meishichina.com/attachment/201503/22/14269879995.jpg" width="255" height="220"/></center> <center><img style="WIDTH: 276px; FLOAT: none; HEIGHT: 221px" title="SAM_8398.JPG" src="http://i3.meishichina.com/attachment/201503/22/14269879997314.jpg" width="276" height="216"/></center></p><p> </p><p>7、轻轻按扁即成生坯，</p><p>8、取一个生坯，轻轻擀成圆饼。</p><p><center><img style="FLOAT: none" title="SAM_8401.JPG" src="http://i3.meishichina.com/attachment/201503/22/14269881147271.jpg" width="275" height="218"/></center> <center><img style="FLOAT: none" title="SAM_8402.JPG" src="http://i3.meishichina.com/attachment/201503/22/14269881142580.jpg" width="278" height="216"/></center></p><p>9、放入加热的电饼铛中。盖盖烙制3分钟左右。</p><p>10、烙制到一面微微焦黄，饼坯发起，翻面再烙。</p><p><center><img style="FLOAT: none" title="SAM_8403.JPG" src="http://i3.meishichina.com/attachment/201503/22/14269882103455.jpg" width="278" height="217"/></center> <center><img style="FLOAT: none" title="SAM_8405.JPG" src="http://i3.meishichina.com/attachment/201503/22/14269882101055.jpg" width="278" height="215"/></center></p><p> </p><p>另一面同样烙制到微微焦黄即可。出锅装盘。改刀后即可上桌。</p><p><p><center><img style="FLOAT: none" title="SAM_8407.JPG" src="http://i3.meishichina.com/attachment/201503/22/14269882878487.jpg"/></center></p><p><center><img style="FLOAT: none" title="SAM_8408.JPG" src="http://i3.meishichina.com/attachment/201503/22/14269882877044.jpg"/></center></p></p><p>小贴士：</p><p>1、擀制生坯时，手法要轻，才可以保证成品起层。</p><p>2、如果面团发酵过度有酸味，要加适量的小苏打中和。</p><p>3、和面时也可以把酵母粉用温水提前稀释再用。</p><p> </p><p> </p><p></p>
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