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#蔥油餅#蔥花餅#煎餅#pancakes#ScallionPancakes
食谱/recipe(Scroll below for English recipes ↓↓↓)
食譜:
餅6~9個
中筋麵粉 340克
熱水80克
室溫水150克
鹽 2克 (1/4 tsp)
酵母 1克(1/4 tsp)
油 20克 (2 tbsp)
油酥:
中筋麵粉 50克
食用油60克
鹽7克
蔥 120克
小蘇打2小撮(大約0.5克)
*沒有小蘇打可以不放
Tips:
*拌好材料後初步揉勻後,蓋蓋子鬆弛20分鐘,再來揉麵5分鐘即可。
*麵團揉好以後,鬆弛一小時或者冰箱冷藏隔夜鬆弛都可以。
*第一次翻麵餅30~50秒左右,以後大約30~50秒翻一次,全程大約3~4分鐘左右。
⬇️⬇️
Recipe:
Pancakes*6~9 pieces
all-purpose flour 340g
hot water 80g
water 150g
Salt 2 g (1/4 tsp)
Instant Yeast 1g (1/4 tsp)
Cooking oil 20g (2 tbsp)
Pastry:
All purpose flour 50g
cooking oil 60g
salt 7g
shallot 120g
2 pinches of baking soda (about 0.5 grams)
Tips:
* If you don't have baking soda, you can omit it
⭕️Tips:
*After mixing the ingredients and kneading them evenly, cover and rest for 20 minutes, then knead the dough for another 5 minutes.
* After the dough is kneaded, let it rest for an hour or refrigerate overnight.
*It takes about 30-50 seconds to turn the pancake for the first time, and then turn it again in about 30-50 seconds, and the whole process takes about 3-4 minutes.