面粉250毫升All purpose flour 250 ml
盐1/2茶匙1/2 tsp salt
葱花1/2杯1/2 cup chopped green onion
五香粉1/2茶匙1/2 tsp five spice powder

面粉 4汤匙（4 tablespoon of flour ）
橄榄油3汤匙3 tbsp olive oil
高效活性酵母1茶匙active yeast 1 tsp
30度左右温水1/2杯1/2 cup warm water about 30 ° C
白糖1/4茶匙1/4 teaspoon sugar

今天给大家展示一款中国北方家常的面食做法。发面烙饼。我稍作变化，用了橄榄油，让烙饼有个很特别的香气。

1、首先混合，高效活性酵母1茶匙  30度左右温水1/2杯  白糖1/4茶匙，搅匀后放置一旁。直到酵母水出现浮沫--约需3-5分钟。

2、把(面粉250毫升All purpose flour 250 ml盐1/2茶匙1/2 tsp salt葱花1/2杯1/2 cup chopped green onion五香粉1/2茶匙1/2 tsp five spice powder)混匀，倒入酵母水，揉成团--如果面团比较湿可以慢慢地加些面粉，直到面团软硬刚好容易成团，加盖静置30-40分钟，让其发酵。

3、直到面团发至2倍大小。与此同时把面粉 4汤匙和橄榄油3汤匙搅拌混匀成油面，备用。

4、板上撒些面粉，放上发好的面团，这时的面团会比较软，要按照
视频展示的方法揉面不会粘手。

5、揉面需要一些耐心，一直揉到面团内部没有任何气泡，表面光滑。然后搓长条分成8份

6、把小面团再揉匀，擀成圆形片，均匀抹上之前准备好的油面。

7、在面皮上切开一个口子，从开口处卷起成锥形圆筒。压平擀成直径8-10厘米的饼状。用纱布覆盖，静置20-30分钟，让面饼再次饧发。

8、饧发以后的面团，会比原来松软很多，不要按压。

9、不粘锅加少量的油，放入面饼。用中火（不可大火）烙，刚开始的时候面饼还会继续
发起，不时地翻面，控制好饼皮不要出现焦黄色。

10、当面饼表面饱满的时候，撒一些水在煎锅里，加盖，保持中火焖2分钟。然后翻面，再洒水加盖焖2分钟。这样反复2-3次，直到面饼熟透，表面微黄即可。

H ello everyone today I will share with you guys a popular northern Chinese pastry dish. Chinese dough rises biscuit. I modified the traditional recipe and added in olive oil adding in a unique flavour

First mix 1 tsp of instant dry yeast with 1/4 teaspoon of sugar, then add in 1/2 cup of warm water about 30 degree celcius, mix well then set aside, until foams form on the surface, should take about 3-5 minutes

Add together the all purpose flour, salt, five spice powder and some finely chopped green onions, mix well and add in the yeast year. knead into dough, feel free to add in more flour if the dough is too thin. after everything is fully incorporated let it sit still for 30-40 minutes and let it rise. 

Wait until the dough has rises twice its original size, 

At the mean time mix together 4 tablespoon of flour and 3 tablespoon of olive oil and mix into an oil flour for later use 

Sprinkle some flour on the chopping board, place on the dough, at this point the dough is very soft and follow the method shown in the video to knead the dough. 

Be patient while kneading the dough until there are no more air bubbles remaining and the surface is smooth. roll the dough into long logs and divide into 8 pieces.

Individually roll each piece into a ball and roll out into a circular form, brush on the oil flour from before 

Cut a little slit on the dough piece as shown and roll into a cone shape. flatten into a 8-10cm diameter wide circular form and cover with cheese clothe and let it sit for 20-30 minutes and let it rise once again. 

After the biscuit has rises it will be very fluffy, try not to press the dough 

Add some oil into a non stick pan, place in the biscuit and panfry on medium heat, the dough will continue to rise while it's cooking. Keeping flipping the biscuit to avoid burning it 

When the dough has fully puffed up, sprinkle on some water in the pan, cover and pan steam for 2 minutes then flip all the biscuits around and sprinkle on some more water and cover, then repeat the process 2-3 times until the biscuit is fully cooked. the surface should be slightly golden