后院来的美味 -- 发面葱油饼 Spring Onion/Scallion Pancake with

夏天来了，院子里去年撒种的青葱长得郁郁葱葱的，让人看着很欢喜。 摘了一把做成发面葱油饼。 老公非常的惊艳，一口气吃了一个半的大饼。果然是吃面食长大的人呀！

it's finally summer innew jersey, i was elated to see the spring onion seeds i sowed lastautumn are already a full grown!

there is no better wayto use fresh spring onion than to make it intotasty spring onion pancakes. you could make this pancake with orwithout yeast, each has its own charm, and equallytasty.

材料：

250克 all purpose flour(中筋/普通面粉）

115-125 克 温水（慢慢加入和面）

2-3根青葱

1/2 小勺 酵母

1/2 小勺 盐

1 小勺 芝麻

一点花椒粉

一点胡椒粉

3-4 大勺油

ingredients：

250 gm all purposeflour

115-125 gm warmwater

1/2 tsp dryyeast

1/2 tspsalt

1 tsp sesameseeds

a pinch of szechuanpepper powder (optional)

a pinch of pepperpowder

3-4 tbspoil

1.先把面粉和水加入盐和酵母揉成一个软面团（尽量把酵母和盐分开两个角落加入和面），加盖放到温暖处发酵成双倍大。

2.取青葱绿色的部分切成葱花，白色的部分加4-5大匙的油微波炉里加热1-2两分钟，至葱白变黄，取出炸黄的葱白，留下葱油。

3.把发酵好的面团揉出空气，切成一半。取一半擀开成一个薄薄的面片，刷上刚刚熬好的葱油，撒上一点盐，一点胡椒粉，一点花椒粉，再均匀地把葱花撒上。

4.然后由上至下，慢慢地卷起，稍微类似拧毛巾/麻花那样的拧一拧已经成圆筒状的面卷（这个做法是把空气挤压出来，待会儿擀的时候葱花才不会漏得太厉害） 。 把卷起来的面饼再卷成螺旋状（如图），尾端塞到底部，压实放一边松弛。

1. knead flour, water,salt and yeast together to form a soft dough, do not put yeast andsalt close together, the salt can dehydrate yeast and kill it. justplace them at different corners in the mixing bowl beforeadding lukewarm water.

2. cover the doughwith lightly moist, clean towel and place it in a warm place forabout 1-2 hours, when it doubled itssize, it's ready.

3. chopped the greenpart of spring onion as fine as you could handle.

4. knead the doughwell, and divide into 2 equal parts. take one part and roll it outto a big sheet about 6x8 inches in size. brush a layer of oil(shallot oil if you have it) on the sheet, sprinkle some salt,pepper powder, sichuan pepper powder and evenly spread the choppedspring onion/scallion.

5. now roll the spreaddough from top to bottom to form a long cylinder. twist thecylinder a little like how you would twist a towelto squeeze out water. this stepis to squeeze out the air in the sheet to help prevent outbreak ofchopped spring onion when we flatten it out.

6. roll the cylinderalong the length and tuck the end underneath, the dough should nowlook like a snail shell as shown inpicture. repeat the steps for the remainingdough.

5.面团松弛15分钟后，取一个擀开成盘子大小。表面刷上水，稍微等几秒钟，撒上芝麻，用擀面杖轻轻擀一下把芝麻稍微压实。稍等15-20分钟，二次发酵。

6.热上一口平底锅，倒入一点油，中火煎饼，记得加盖喔！ 两面煎黄就好了！ 外酥内嫩的葱油饼！

7. lightly press thedough to flatten it, roll it out using a rolling pin to form apancake should be around a size of a dessert plate, about 4-5 mm inthickness.

8. brush a layer ofwater on top of the pancake and sprinkle some sesame seeds, lightlyroll the surface to press the sesame in. wait for another 15-20minutes, this will allow the dough to raise the second times beforecooking.

9. heat a cooking panup with a little oil. cook the pancake at medium heat, remember tocover the pan with lid. this way, the pancake will turn out crispyoutside and tender inside!

10. turn thepancake to cook the other side when the bottom is crispy and goldenin colour, when both sides turned golden in colour, it is done!

欢迎到我的英文博客玩 --

http://www.echoskitchen.com/2011/04/raised-spring-onion-pancake.html