材料： (Ingredients)

中筋麵粉 - 4杯 (All Propose Flour- 4 cups)

泡打粉 – 2 茶匙 (Baking Powder- 2 teaspoons)

沸水 – 2杯 (Boiling Water- 2 cups)

冷水 – 1杯 (Cold Water- 1 cups)

蔥 – 5條(Scallion- 5 stems)

鹽 - 2 茶匙 (Salt- 2 teaspoons)

糖 – 1/2 茶匙 (Sugar- ? teaspoon)

食油 – 2杯 (Oil- 2 cups)

牛油紙- (Waxed Paper)

步驟： (Directions)

1.麵粉 泡打粉與鹽 糖放入攪拌缸， 攪均匀， 慢慢加入沸水， 用筷子攪拌成塊狀。** 小心燙手** 再慢慢加入冷水， 用手揉成麵糰，放置醒30分鐘。

In a big mixing bow， mix Flour and Baking Powder well with Salt and Sugar; slowly add Boiling Water， let flour absorb water， then add cold water blend well until it turn to dough， DO NOT knead to hard; let it sit and rise 30 minutes.

2.蔥切成屑， 越細越好， 備用。

Chop Scallion very fine， put on side.

3.牛油紙剪開6 x 6 吋ㄧ張， 需18 張， 用於隔開餅， 餅不會層層粘著， 吃不完， 可放冰箱冷藏。

Cut Waxed Paper in 6x6 inches big， need about 18 pieces， these is for separate the pancake， they won’t stick together. If cannot finish at once， it can be store in freeze for month.

4.將麵糰分成16份， 每份如手球大 (直徑2.5吋)， 分別捍成薄皮後， 均匀塗上食油、蔥屑 (約1茶匙)， 捲成長筒狀， 盤成螺旋形， 鬆弛5~10 分鐘， 再捍成餅(直徑5~5.5吋)。

Cut up the dough in 16 equal parts as a hand ball size about diameter 2.5 inches， roll out in as diameter 5 inches wide， blush oil evenly， add 1 teaspoon of scallion， then rolling it as a tube， then shape it as spiral， let it sit for 5~10 minutes. Then roll out in diameter 5 inches size.

5.平底鍋稍熱後， 加油少許， 將餠放入， 兩面煎黃， 層次分明便可。

Heat up frying pan， add oil， put the pancake， pan fry until it firm and brown.

6.趁熱吃， 可沾醬油同吃。

Serve it warm.

貼心心得: (Experience)

- 麵糰不能揉太久, 否則餅會太實。Do not knead the dough too hard and long, it will cause the cake too chewy. It should be soft and tender.

- 最好先將餅冰凍一下, 再煎。餅形比較圓整。不易變形。It is better freeze the cake before pan fry. The shape will hold nicely round, not easy destroy the shape.

- 麵糰ㄧ定要醒, 餅才可軟棉適中。按步驟順序, 時間應可配合。Must let the dough rise enough time, the cake will finish soft and tender. If you follow the step by step, the time should be enough.

- 多試驗一定可成功! 祝好�! Practice more, you will be success! Good luck!