平底锅生煎葱油花卷｜做法简单切成丝扭一扭就成 葱油银丝卷｜Chinese twists｜Vegetarian foodTag:#葱油花卷#花卷#葱油卷#水煎包【阿栗食譜 14】

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RECIPE(for 16 rolls）

All purpose flour 300g
Sugar 10g
Instant yeast 3g
Water 170g

Green onion 30g
Salt 5g
Oil 30g
（baking soda 1g）

Process:

1. Knead until the surface of dough is smooth, it takes around 5mins.

2. Ferment the dough to 1.5-2.5times of its size. To test the fermentation, you just dig you finger with dough into the dough but the hole will stay. (Here I got 28 Celsius today as room temperature, took about an hour)

3. After fermentation, knead the dough for release the gas, until the surface turn smooth. The process takes about 3mins, then leave the dough for 5mins to let it relax, for shaping later.

4. While waiting for the dough relax, wash the green onion, cut it to little pieces, mix with 0.5g baking soda. Leave the white part in pot, heat with oil.

5. Knead the dough into sheet，brush some green onion oil in pot，get salt, green onion slices. According to personal preference, you can put some five spice powder or Sichuan pepper.

6. Second fermentation for 25 minutes.

7.Low heat,fried with cover. It takes 7-10mins per round.(1min for shape solidifying, 5-8min for cook with water, and take 1min to let the water dry）
Tips:

* Some baking soda will keep the color of green onion.

* After you knead the dough into sheet and cut it, let it relax for 3-5mins will make stretch easier. Be slow and careful when stretching, do it from middle to the edge.

* Put the twist rolls into the pan and fry for 1-2 minutes. The bottom of the rolls is slightly set.Put in 50ml-80ml if hot water( pot diameter is 24cm)but not directly on the food itself, on the gap area between them. Cover and cook for 7-10mins on low heat, wait 1-2mins after the water dried up and get it out.

* if you can’t finish them, leave them until it cools down and put into food storage bag, preserve in freezer. Heat in microwave stove with bag open or put in a bowl whenever you wanna eat them.

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食谱
（16个）

中筋面粉 300克
白糖 10克
酵母3克
水170克

葱30克
盐5克
食用油30克
（小苏打0.5克）

过程：
1. 揉面至基本光滑，约5分钟。
2. 面团发酵到1.5-2倍大。发酵好的标准是手指沾面粉后在面团上戳洞，洞不会回缩，也不会塌陷。（我今天室温28摄氏度发酵1小时）
3. 发酵好后，揉面排出气泡，让面团光滑。这个过程大约3分钟，然后让面团松弛5分钟，方便下一步整形擀薄。
4. 趁松弛时间，洗干净小葱，葱叶切细，撒0.5克小苏打拌匀。葱白用热油烫好，冷却。
5. 擀成面片，锅底刷葱油，撒盐，葱花。根据个人口味，还可以撒五香粉，十三香，花椒粉。
6. 第二次发酵25分钟.
7.全程小火，盖上盖子煎制。一锅大约需要7～10分钟。（1分钟定型，加热水后5～8分钟，水干后1分钟）

Tips:

* 葱叶切细后，撒入少量（1克）的小苏打会让葱加热后也保持绿色。
* 擀好面片折叠后，切成面丝后，松弛3～5分钟更容易拉伸。拉长面丝的时候，请缓慢一些，从中间开始慢慢向两边拉伸。
* 花卷入锅，煎一分钟后让底部稍微定型后，淋入50ml～80ml的热水（24CM直径的锅），注意热水尽量不要浇到花卷上，而是从缝隙和旁边加入。盖上盖子小火煎约7分钟～10分钟，看到锅底水完全蒸发完毕，再煎1～2分钟就可以铲出来装盘。
* 需要保存的，放凉后用袋子密封好放入冰箱冷冻层保存，可以保存1个月左右。当需要吃的时候可以用散开口的保鲜袋包好或者碗盖上盖子微波炉加热1～2分钟。

Видео 平底锅生煎葱油花卷｜做法简单切成丝扭一扭就成 葱油银丝卷｜Chinese twists｜Vegetarian foodTag:#葱油花卷#花卷#葱油卷#水煎包【阿栗食譜 14】 канала Ali's kitchen 阿栗的厨房