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给儿子贴秋膘 -- 迷你香酥葱油饼

(2016-10-13 09:27:48)
标签:

葱油饼

贴秋膘

香酥饼

猪油饼

分类: 糖水小点
给儿子贴秋膘 <wbr>-- <wbr>迷你香酥葱油饼

 

我家后院种有一小片的青葱,大约有五六年了。每年夏天我只剪绿色部分用,它就一直长,一整个夏天都有足够的青葱供应。秋天入冬之前我收完最后一茬就会施一次肥。第二年春天它又窜出来,肥肥美美地供应一个春夏。实在是个不费心思又实用的种植物。

周末我收了一把细细切成葱花,加上自己熬的猪油做了这款迷你葱油饼给俊宝贴秋膘。小子很喜欢,吃了三块呢!

I have a small patch of Spring onion planted in my raised bed, it has been almost 6 years, I never uproot them, I will cut only the green parts for cooking and it never failed to regrow throughout summer. They go into hibernation during the winter months and if I fertilize it well, it will come back stronger and thicker than before!

Last weekend I harvest a bunch of the spring onion and make this mini pancakes for lunch, it is crunchy on the outside and soft in the inside, we all savoured it well.

 

材料:(可做12张3寸的饼)
1.5 杯/200克面粉(All Purpose Flour)
1/4 小勺食盐
1/3 杯 热水
1/4-1/3 杯 凉水 (根据气候湿度而定)
青葱一大把 (只取绿色部分)

油酥:
1/2 小勺 食盐 
1/4 杯/60克 猪油/食用油
1/4 小勺 花椒粉
一撮 五香粉
1 大勺 面粉

Ingredients:(Yield 12 pieces of 3-inches pancakes)
1.5 cups/200 gm All Purpose Flour
1/4 tsp salt
1/3 cup piping hot water
1/4-1/3 cup of room temperature water (depending on the flour and humidity level)
1 bunch spring onion(Use only the green part)

For Oil-mixed paste:
1/2 tsp salt
1/4 cup/ 60 ml Lard/Vegetable oil 
1/4 tsp Sichuan pepper powder
a pinch of Chinese Five Spice Or Pepper powder
1 tbsp all purpose flour
  

 给儿子贴秋膘 <wbr>-- <wbr>迷你香酥葱油饼


1. 面粉里慢慢加入热水,用个筷子搅拌成棉絮状,再酌量加入凉水和成一个非常软的面团。饧面20分钟,记得盖上盖子/保鲜纸。

2. 把猪油,五香粉,花椒粉和一大勺面粉和食盐混匀拌成油酥。我手边刚好有一点自制的红葱酥,顺手也加进去拌了,更香。
 
3. 青葱洗净,甩干水后细细切成葱花。记得水要甩干,不然待会儿擀面很容易破裂.
 
4. 台面上抹上油,手上也抹点油代替手粉。把面团分成12个等份,擀开成长方形(椭圆形),约1 mm厚。抹上一层油酥,四周留空一寸左右,撒上葱花,越多越好。
 
5. 卷起拉长,再卷起成螺旋状。卷好的葱油饼团放一边,再饧个20-30分钟。
 
注:这个葱油饼团可以多做一些,擀开用油纸隔开,放冰箱冷藏室冻起来,要吃的时候再煎。擀好的面饼可以冷藏2-3天。冷冻一个月


6. 热上一口平底锅,取2-3个葱油饼团,摆到锅里,中火烙10-15秒,翻面后用个平铲压平,我用了印度人做面饼专用的木制压器。再翻面继续压平,压成大约5mm厚,3寸大小的饼,中火两面煎成金黄色即可。


1. Mix the all purpose flour with salt, using a spatula or a pair of chopstick, slowly mix the hot water into the flour until the flour becomes flaky, add room temperature water slowly to form a very soft ball. It should feel like the softness of your earlobe when pressed. Leave the dough aside to rest for 10-15 minutes, cover with a wet towel or cling paper.

2. Mix 1 tbsp of all purpose flour,sichuan pepper powder and five spice with Lard/vegetable oil and salt to form a runny paste. I had some fried shallot at hand, so I threw it in too. It gives very good fragrance.

 
3. Washed and drained spring onion/scallion, spin dry and chopped as fine as possible.

Note: it is important to spin the water out of spring onion, to prevent breakage.

4. Spread some vegetable oil on working surface and on hands. Divide dough into 12 equal parts, roll it out into a oblong shape, around 1 mm in thickness.

5. Spread a thin layer of oil-flour mixture (around 1 tsp) over the sheet, leaving 1 inch space at all corners, sprinkle as much chopped spring onion as you can handle.

6. Carefully roll the sheet starting from the top to form a long strip. Rolled the strip up to shape like a spiral shell, tucked the end underneath. Leave the spiral shells to rest for another 20-30 minutes.

Note:You can make these doughs in bulk, it stays well in the fridge for 2-3 days and up to a month in the freezer, just defrost/thaw the dough one night before you want to fry it.

7. Heat up a skillet at medium heat, place the pancakes on skillet and cook for 10-15 seconds, flipped it over, with the help of a flat spatula or Roti/wooden presser, press hard to flatten the pancake,  flipped to another side and press to flatten the pancake until it is about 5mm in thickness and the size of 3 inches in diameter.

8. Cook the pancake until both sides golden in color  and crispy. Serve warm.
 
 
给儿子贴秋膘 <wbr>-- <wbr>迷你香酥葱油饼

 

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