发面葱油饼

2024-06-25 11:58:47 292

发面葱油饼
这次来做发面的葱油饼,相比烫面,发面饼松软可口,外皮煎脆了,内里柔软,夹着咸香的葱花肉馅,非常好吃~烫面和发面葱油饼的菜谱我都有写,亲们根据个人口味,自行选择用烫面还是发面吧~

Details of ingredients

  • 中筋面粉250g
  • 175g
  • 酵母1茶匙
  • 1匙
  • 猪肉半肥瘦馅400g
  • 葱花50g
  • 比炒菜稍微咸一点
  • 胡椒粉1/4匙
  • 五香粉1/2匙
  • 芝麻油3勺
  • 藤椒油1匙
  • 姜汁1勺
  • 生抽1勺
  • 花椒粉1/4匙

Technique

  • 难度简单
  • 工艺
  • 口味葱香
  • 时间三小时

Steps to make 发面葱油饼

  • 1.水,酵母,白糖加入面粉中,用筷子搅拌一下。
  • 2.筷子搅搅就快成面团了。
  • 3.稍微整理一下,盖上保鲜膜放到温暖处发酵1.5小时。
  • 4.等待面团发酵的时候,把肉馅用料混合在一起调好,葱花可以等面团发好了再放进去肉馅。
  • 5.面团已经发到2倍大,在表面撒些干粉,揉几下团成面团排气一下。
  • 6.把面团分割成6个剂子,每个剂子都压扁排气一下,再团成圆球。
  • 7.依次做好6个面团,注意用保鲜膜盖住一下,保湿,醒面15分钟。
  • 8.取一个面团,用擀面杖擀开,把肉馅涂抹上去,从一侧卷起。
  • 9.卷完的面卷,收口处捏和一下。
  • 10.再把面卷卷起来,按扁一点,就是一个葱油饼的饼胚。
  • 11.做好的饼胚也用保鲜膜盖住,按顺序操作面团,这样你第6个饼胚做好的时候,第1个饼胚也完成了2次醒发。后面放到平底锅煎的时候,也按照前后顺序下锅,这样就不用去等最后面的饼胚的醒发时间。
  • 12.依次做好6个饼胚,锅里放少许油,饼胚煎到两面金黄即可。
  • 13.煎好的葱油饼,外脆内软,内馅儿葱香浓郁,混合着肉香和藤椒油等的复合香气,超级好吃~
  • 14.发面做的葱油饼,里面的面团组织非常松软可口。
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