材料 Ingredients
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做法
| 1. | 發麵麵團 準備好﹐分成10等份並整型成圓球。分好的麵團蓋上保潔膜醒30分鐘。 |
| 2. | 每一個麵團擀成橢圓形片，再從長向折三折。蓋上保潔膜醒15分鐘。 |
| 3. | 每一麵團擀成35cm x 4cm 長片。 |
| 4. | 將蔥花，麻油，鹽和胡椒粉在碗裡拌勻。 |
| 5. | 每一個麵皮上均勻地撒上1/10的蔥料。提起麵片兩側向中間靠攏捏緊成一長條，長條兩端也捏緊。將麵條盤成車輪狀，收尾處与麵體捏緊。 |
| 6. | 將捲完的麵團蓋上保潔膜醒20分鐘，再輕壓成餅狀。 |
| 7. | 鍋燒熱加入1/2杯油。放進麵餅用中小火將兩面煎成金黃。煎好的餅放在餐巾紙上吸取過多的油。 |
Procedure
| 1. | Prepare the Yeasted dough . Divide it into 10 equal pieces and roll each piece to a ball. Cover them with plastic wrap and rest for 30 minutes. |
| 2. | Roll out each piece of the dough into an oval disk then fold into thirds lengthwise. Cover the dough with a piece of plastic wrap and rest for 15 minutes. |
| 3. | Roll each piece of the dough into a 12"x2.5" strip. |
| 4. | Mix the scallion, sesame oil, salt and white pepper in a bowl. |
| 5. | Evenly sprinkle 1/10 of the scallion filling on one strip. Lift two sides of the strip toward the center and pinch to seal to form a tube. Pinch the two ends of the tube. Coil the tube and pinch the end to the body. Repeat this step for the rest of the dough. |
| 6. | Cover the spiral pancake with a piece of plastic wrap and rest for 20 minutes. Gently press each pancake. |
| 7. | Add 1/2 cup of oil in a heated pan. Pan-fry the pancake over medium-low heat until golden brown on both sides. Transfer the pancakes onto paper towels to absorb the excessive oil. |
最後更新 (Last Update): 11/21/2015
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