7 w4 w* p' E! t! G5 A. g。。。 . _; s/ U, Q) c$ z+ p$ V
) H( \. ^2 ^: U+ ?' P i( j 1 h! ^# Q9 b/ B+ W9 k4 B4 T# |4 y8 a 2 s4 o3 @, F4 N . q: f' O% P4 H; ^: }2 _: r4 B$ o ! m& [/ }2 P# r- d8 V * v/ O! [) x! \/ K @- o( p7 c! M( K3 I* S2 y # |2 K% h' A3 }) l& d0 C2 h ) g5 e' u! V& H/ E/ k- o+ @250克 中筋粉" ?/ W- E2 c9 r/ o0 T
3 c: K2 O% M2 k9 S0 _4 T120毫升 开水& b4 z% m- ?+ P
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1个/ 55克 鸡蛋( |6 n+ d& F$ h" H2 H( [5 {- c
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少许 食盐 2 a* ^4 C% G- A+ R4 b# J9 j& v ( U8 t2 ~* M$ j40克 白油,融化 0 I$ S8 l G, m& [7 @0 G - L4 Y7 j6 |( ~, z) D250 g All-purpose flour $ `0 h/ [& M9 b1 v' {! z2 [6 a1 U, b
120 ml Boiling water / T% y9 e l' ?* J ! {& r" n6 b+ Z% x! P! p3 k8 H, b1 pc / 55 g Egg ( ?: ^! U0 E, k0 J9 M4 b+ o @6 O / H# L6 B6 f" d5 @9 U% O( U aSalt . v5 u7 K3 |, ~/ S7 ` ) p$ ^* g8 M' i40 g Shortening, melted ! A$ A2 m9 J' `8 ~9 `% i3 U , ~! k2 ^3 g; V8 d; t ) h0 a* g5 Q' t$ x- {6 M; p2 r # C7 x9 |$ H( K/ \1. 面粉入盛器,加入开水。边加边搅拌。接着加入鸡蛋,揉成面团。案板上洒些干面粉,将面团继续揉至表面光滑,盖上保鲜膜松弛30分钟。In a large bowl, add the boiling water to the flour and begin stirring it in immediately. Add in egg and knead the warm dough until you have a smooth dough. Cover the dough and let it rest for 30 minutes.# w* W1 W- [4 z9 a
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2. 将面团分成2份。一份我另外用来制作葱油饼。一份揉成长条状。分切成9个小剂子。将每份小剂子擀成薄片。刷上一层薄油,洒些食盐。从前往后,像折扇子般折叠成长条状。盘起长条,打个活结。用手轻压扁,然后用擀面杖擀成约1/2厘米的圆饼胚。+ m! j) P5 {" I+ } X( V% ~9 g0 \/ n
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Turn the rested dough out onto a floured surface. Cut the dough in half. I use one half for making spring onion pancake. Roll one dough out to form a log and cut into 9 equal pieces. Roll each piece into a thin round. Brush with melted shortening, sprinkle salt and fold up like a fan, and make a knot. Gently flatten knot and roll into a round, about 1/2 centimeter thick. 0 }0 K2 f2 ]7 k, c' e- `; ]0 Z$ O. u( L; `0 N1 E$ e* K
3. 小火烧热平底锅,入少许油,放入饼胚烙成两面金黄色即可。" u. ], f7 B: w% q8 ?$ j i0 p( C
- x( C, s8 j8 }2 O- ^# \Heat up a shallow frying pan with a little oil. Pan-fry until golden brown on both sides. 4 Y2 A/ a+ s0 n" s/ @" O4 c% V- q
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