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将面粉加少许盐及水适量(水约1饭碗),慢慢加入揉和成面团,请自行感觉面团的软硬度,成团之后加盖湿水的厨房纸巾静待醒面约半小时,之后再将面团揉光滑备用。
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将葱洗净沥干
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切成葱花
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将面团切小块
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用杆面棍或酒瓶将面团杆成一大张,越薄越好,之后将面皮上加上沙拉油(可稍多点),少许盐及葱花抹均匀在面皮上
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之后将面皮由边角慢慢卷起成条状
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再将面团盘成圆盘状
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之后杆平成饼状
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热锅,中火不放油用干烘的方式,可冷锅放入面皮慢慢加热
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因为面皮已经有油一层层卷起,所以不用油煎可去掉油腻感
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待看面皮有稍起泡即可翻面,两面翻面要均匀,避免烧焦
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慢慢的面皮会呈现焦黄色,用锅铲轻敲有酥脆感
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完成后因内有油层~所以会有层次感,面皮橄的越薄,层次感越多,咸香不油腻