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葱洗净倒吊掠干,切细葱花。塩.植物油先秤好备妥(内馅先勿混合)。缸内先放水再放酵母,之后陆续放入面团其他材料4.搅拌机低速1分,中速1分,再低速3分至三光停止,(如用面包机则是30*1次,打至光滑三光即可)用手揉也是所有材料揉至三光即可。
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滚圆松弛5分钟,分割1颗370g
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内馅~葱花先和油混合,塩及白胡椒粉是要包馅时再加入
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杆开约直径20cm,包入内馅松弛10-15分钟
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包入内馅松弛10-15分钟
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收口再捏紧
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用手压扁轻轻杆开,馅才不会爆出,至少直径18cm
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松弛20-25分钟
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放入平底锅正面朝下用手压扁,转小火干烙,不时翻面至两面金黄色(侧面膨起)全熟即可(约15分)
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又Q又香的葱花烙饼完成了^^
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切开也很美哟~让人很想咬一口^^