|  |
| 低筋麵粉 Cake flour | 1 | 杯 cup |
| 食用油 Cooking oil | 1/2 | 杯 cup |
做法
| 1. | 將材料A所有材料放進攪拌缸用筷子攪拌均勻。攪拌機裝上勾型腳，用速度4打到麵團變成光滑，大約10分鐘。這個麵團非常黏濕。 |
| 2. | 取出麵團。在攪拌缸內抹油再放回麵團並蓋上保潔膜。天氣冷時先將1杯水在微波爐內微2分鐘，再將麵團放進微波爐，關上門發酵到變成兩倍大，約1個小時。發酵好的麵團用手指插進去會有個洞。 |
| 3. | 將材料B中的油燒到溫熱，再加入低筋麵粉用中小火翻炒2分鐘即為酥油。熄火，放置一旁待涼。 |
| 4. | 手上及工作檯都抹油。 |
| 5. | 麵團發好後切成食譜需要的數量，每小塊揉成圓球。蓋上保潔膜醒15分鐘。 |
| 6. | 取一球麵團擀成長片，再均勻塗上1大匙酥油。將該長片由短向捲起來，兩端和收口捏緊。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。 重複此步驟將剩餘麵團做好。 |
| 7. | 做好的麵團蓋上保潔膜保濕。 |
PROCEDURE
| 1. | Place all the ingredients in the mixing bowl and mix them with a pair of chopsticks. Install a knead hook to the mixer. Knead the dough over speed 4 until the dough is smooth, approx. 10 minutes. This dough is very sticky. |
| 2. | Remove the dough. Spread a thin layer of oil inside the mixing bowl then return the dough to the bowl. Cover the dough with a piece of plastic food wrap. If the weather is cold, heat 1 cup of water in the microwave for 2 minutes, then place the dough in the microwave and close the door. Let it rise until doubles in size (approx. 1 hours). If the indentation remains after you insert one finger in the dough, then the dough is ready. |
| 3. | Heat the cooking oil from Ingredients B to lukewarm. Add the cake flour and stir for 2 minutes. This is the roux. Turn off the heat and set the roux aside to cool down. |
| 4. | Spread some oil on your hands and on the working surface. |
| 5. | Cut the yeasted dough into the quantity that required by the recipe. Form each piece of dough into a ball. Cover the dough with a piece of plastic food wrap and rest for 15 minutes. |
| 6. | Roll out one dough into a long oval flat piece. Spread 1 tbs of roux all over the dough. Roll the dough from one end (narrow side) to the other. Pinch two ends and the seam tightly. Gently press the rolled dough. Roll it into a long flat strip then roll the strip from one end (narrow side) to the other. Repeat this step for the rest of the dough balls. |
| 7. | Cover the dough with a piece of plastic wrap to keep them moisturized. |
最後更新 (Last Update): 11/15/2015
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