燙麵油酥麵團 Boiled Dough Stuffed with Oily Dough

材料 A Ingredients A (油酥 Oily Dough)

低筋麵粉 Cake flour 2/3 杯 cup 無水牛油 Clarified butter 1/4 杯 cup 註：無鹽奶油可以用其它食用油替代。 Note: The clarified butter can be subsitituted with other cooking oil.

材料 B Ingredients B (燙麵 Boiled Dough)

中筋麵粉 All purpose flour	2-1/3	杯 cup
滾水 Boiling water	1/2	杯 cup
冷水 Tap water	1/3	杯 cup
植物油 Vegetable oil	2	大匙 Tbs
鹽 Salt	1/3	小匙 tsp

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B麵粉，鹽和油放進盆中。
5.	將熱水全部倒入﹐用筷子將熱水与麵粉攪拌成小粒狀。
6.	手沾麵粉﹐慢慢加入冷水將麵糊揉成光滑的麵團，大約 10 分鐘。剛開始時的麵團很黏手，不好操作，要有耐心慢慢地揉。
7.	將麵團整成光滑的圓球後﹐蓋上保潔膜或濕布醒40分鐘。
8.	將麵團切成食譜需要的數量。

4.	Place the flour, oil and salt in Ingredients B in a mixing bowl.
5.	Add the boiling water into the flour. Use a pair of chopsticks to mix the hot water with the flour.
6.	Lightly flour your hand. Slowly add the cold water into the flour batter and knead it into a smooth dough, approximate 10 minutes. The dough is very sticky in the beginning. Be patient to knead the dough.
7.	Shape the dough into a smooth ball. Cover it with a piece of plastic wrap or a damp cloth. Let it rest for 40 minutes.
8.	Cut the dough into the required quantity required by the recipe.

9.	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。
9.	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.

10.	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。
11.	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。
10.	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.
11.	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): 12/04/2013
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