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标题: 烫面烙饼 [打印本页]
作者: 023解放碑    时间: 2013-12-20 07:25
标题: 烫面烙饼

                                                <p><br/></p><p><br/></p><p><br/></p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;随着端午节的临近，美食上又能看到各种好吃又好看的粽子了，不过今天要写的是——家常烫面烙饼<center><img src="http://home.meishichina.com/image/face/22.gif"/></center></p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201506/15/14343528467333.jpg" title="IMG_5200.JPG"/></center></p><p>&nbsp; &nbsp; &nbsp; &nbsp; 一次可以做多点，吃不完的生饼皮用保鲜袋一片片隔开冷冻，下次直接拿出来油煎就可以了O(∩_∩)O~</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201506/15/14343529646877.jpg" title="IMG_5198.JPG"/></center></p><p>【材料】</p><p>&nbsp; &nbsp; &nbsp; 面粉 &nbsp; &nbsp; &nbsp;270克 &nbsp; &nbsp; &nbsp; &nbsp;盐 &nbsp;2克 &nbsp; &nbsp; &nbsp; &nbsp;葱花 &nbsp; 15克 &nbsp; &nbsp; &nbsp; 椒盐 &nbsp; &nbsp;3克</p><p>&nbsp; &nbsp; &nbsp; 植物油 &nbsp; &nbsp; &nbsp;35ml &nbsp; &nbsp; &nbsp; 沸水 &nbsp; &nbsp; 110ml &nbsp; &nbsp; &nbsp; &nbsp;冷水 &nbsp; &nbsp;40ml</p><p><br/></p><p>【做法】</p><p>1、取250克面粉和2克盐混合均匀。</p><p>2、将沸水倒入面粉中用筷子拨散，待不烫手，倒入适量冷水将面团揉至光滑。</p><p>3、揉好的面团，用保鲜膜盖上静置30分钟。</p><p>4、余下的20克面粉和葱花、椒盐、植物油混合均匀成油酥馅备用。</p><p>5、30分钟后，将面团分割成约50克大小，也就是7小份。<br/></p><p>6、将分好的面团分别擀成长椭圆形，抹上油酥馅，卷成长条，再卷成蜗牛圈状。</p><p>7、卷好的蜗牛圈，分别压扁，擀成薄片。</p><p>8、热锅，放稍微多点的植物油，将饼皮煎至两面金黄即可。</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201506/15/14343541416686.jpg" title="1a.jpg"/></center> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;开水烫面后，加适量冷水揉面</p><p><center><img src="http://i3.meishichina.com/attachment/201506/15/14343542963487.jpg" title="a1.jpg"/></center> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;混合油酥馅</p><p><center><img src="http://i3.meishichina.com/attachment/201506/15/1434354322171.jpg" title="2a.jpg"/></center> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 分剂、擀薄、抹馅</p><p><center><img src="http://i3.meishichina.com/attachment/201506/15/14343544306895.jpg" title="2s.jpg"/></center>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;卷起，擀薄</p><p><center><img src="http://i3.meishichina.com/attachment/201506/15/14343544681188.jpg" title="3.jpg"/></center> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 下锅煎熟</p><p><br/></p><p>【叨叨】</p><p>1、虽说是烙饼，不过建议煎制的时候多给点油，不然你就会感叹自己的牙口不够好<center><img src="http://home.meishichina.com/image/face/4.gif"/></center></p><p>2、多做一点，把生面饼冷冻起来，吃的时候再煎熟，配上牛奶豆浆当早餐很方便。</p><p>3、面粉用普通的中粉就好了，因为不同的面粉吸水量不一样，所以冷水要一点点的加，40ml只是一个大概的量。<br/></p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201506/15/1434354740470.jpg" title="IMG_5206.JPG"/></center></p><p><br/></p><p><br/></p><p><br/></p><p><br/></p><p><br/></p><p><br/></p>                                       



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