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做法 (Procedure)
| 1. | 將材料A麵粉篩過﹐所有材料拌勻後輕輕揉成無顆粒的麵團。不要揉太久導致麵粉出筋﹐做出的成品會不夠酥脆。 |
| 2. | 將麵團揉成一長條後切成食譜需要的數量。 |
| 3. | 將每塊麵團揉成圓球。蓋上保潔膜或濕紙巾保濕。 |
| 1. | Sift the flour in Ingredient A and mix it with 1/3 cup of clarified butter. Gently knead them into a smooth dough. Do not over-knead the dough to void the gluten becomes too elastic. |
| 2. | Roll the dough into a long tube. Divide it into the quantity that required by the recipe. |
| 3. | Form each dough into a ball. Cover the dough balls with a piece of plastic food wrap (or a damp paper towel) to keep them moisturized. |
| 4. | 將材料拌勻後揉成無顆粒的麵團。同樣不要揉太久，以免出筋。麵團蓋上保潔膜醒15分鐘。 |
| 5. | 將麵團揉成一長條後切成食譜需要的數量。 |
| 6. | 將每塊麵團揉成圓球。蓋上保潔膜或濕紙巾保濕。 |
| 4. | Mix the ingredients B and knead them into a smooth dough. Again, do not over-knead the dough. Cover the dough with a piece of plastic wrap and rest for 15 minutes. |
| 5. | Roll the dough into a long tube. Cut it into the quantity that required by the recipe. |
| 6. | Form each dough into a ball. Cover the dough balls with a piece of plastic wrap (or a damp paper towel) to keep them moisturized. |
| 7. | 取一個材料B麵球擀成圓片。將材料A麵球一份放在該圓片上。把麵片從邊緣拉向中心包住A麵球再旋轉收緊。 |
| 7. | Roll each B dough into a flat disk. Place one A dough ball on one B dough disk. Lift the edge of the dough disk toward the center, pinch the dough and seal the opening. |
| 8. | 將包好的麵團封口向上用手略捏為長型﹐再擀成長片。擀時注意不要讓 A料漏出來。將該長片由短向捲起來。 |
| 9. | 輕壓捲起的麵團﹐再擀成長片。將該長片從短向捲起來﹐收口向下蓋上保潔膜醒 15分鐘即成。 |
| 8. | Lightly form each dough to a tube shape, seal side up. Roll each dough into a long oval flat piece. Be careful not to expose the dough A. Roll the dough from one end (narrow side) to the other. |
| 9. | Gently press the rolled dough. Roll each dough into a long flat strip. Roll each strip from one end (narrow side) to the other. Cover the dough with a piece of plastic wrap and rest for 15 minutes. |
最後更新 (Last Update): 07/05/2013
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