所需食材
- 面粉250g
- 开水150ml
- 葱花适量
- 盐1茶匙
- 食用油适量
食材准备
- 面粉用开水烫面后加凉水揉成软面团，盖上静置20分钟
烹饪步骤
- 擀面抹油：面团擀成薄片，刷一层油，撒盐和葱花。
- 卷起整形：卷成长条再盘成圆饼，擀成厚饼坯。
- 煎制：平底锅刷油，小火将饼煎至两面金黄酥脆即可。
小贴士
- 烫面能让饼更柔软有层次
- 小火慢煎才能外酥里软不夹生
Ingredients
- 250g flour
- 150ml hot water
- chopped green onion
- 1 tsp salt
- oil
Preparation
- Mix flour with hot then cold water into a soft dough; rest covered 20 min
Steps
- Roll & oil: Roll dough into a thin sheet, brush with oil, sprinkle salt and green onion.
- Shape: Roll into a log, coil into a round, then flatten gently.
- Pan-fry: Fry over low heat in an oiled pan until both sides are golden and crisp.
Tips
- Scalding part of the flour makes the pancake softer and flakier
- Low, slow frying gives a crisp outside without a raw center
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