今天给大家分享一个发面葱油饼的做法，这是中国人最常见的面食之一，外层微脆，里面松软，葱和芝麻用油煎之后香气扑鼻，非常的好吃。

 

1、首先把 高效干酵母 1/2茶匙（1/2 tsp dry yeast）和 糖1/2茶匙（1/2 tsp sugar）混合，加入温水约30 ° C  1杯（1 cup warm water about 30 ° C） 搅匀。放置5-10分钟，直到酵母水开始出现浮沫就可以了。

 

2、然后，取 中筋面粉2杯约500毫升（2 cups all purpose flour） 放在一个大碗里，倒入酵母水搅拌，这时的面团会比较粘手，你尽量用指尖或筷子来拌。 只要拌到碗底没有干面粉，能成团就可以了，不一定要揉到光滑。

 

3、加盖放到温暖的地方让它发酵，要发到原来体积的2倍大小

，大约需要40分钟左右，这个你的室温有关系。

 

4、发好的面应该是比较软的，仍然比较粘手。因此，你在揉面之前，先要在面板上撒一层面粉，再放上面团，然后开始揉。可以不时地撒些面粉以防粘手，但尽量不要加太多面粉，要保持面团的柔软。按照视频展示的手法揉面，一直到面团里没有气泡 而且光滑为止。

 

5、把面团分成2份，再擀成直径大约30厘米的圆面皮。在面皮上刷1汤匙的油，撒上薄薄一层盐和五香粉，再撒一层葱花 你也可以用橄榄油和黑胡椒粉做一个不一样的味道。

 

6、从圆面皮的中心点开始切开一个口子，从开口处卷起成锥形圆筒（像视频显示的一样）。然后再压平擀成薄面饼，直径与你要用的煎锅相同。

 

7、或者你可以直接把面皮卷成长筒状，然后盘旋成小饼，再擀开。

 

8、接着准备煎锅，最好用不粘锅，小号和中号的都可以。在煎锅里放入1.5-2汤匙油，把面饼放上，在面上喷一些水，均匀地撒上白芝麻，用手压一压。加

 

上盖子让面饼第二次发酵，一直发到原来高度的2倍，大约需要30-40分钟。

 

9、把煎锅放到炉子上，打开中火煎，要加盖子，一直煎到底部金黄，大约需要15分钟。然后翻一面，同样煎到金黄，至少要十分钟。整个过程保持中火，注意

 

观察不要煎焦了。

 

 

煎好的葱油饼非常的香，把它切开，可以看到里面松软而且有层次。

 

 

 

 

Today I will share with you guys my recipe for Chinese fluffy pancakes, it is a traditional Chinese pastry that is crispy on the outside and moist and chewy on the inside. The sesame seed and green scallion makes an amazing combination and will fill your kitchen with mouth watering aroma

 

First prepare 1/2 teaspoon of dry yeast and 1/2 teaspoon of sugar, mix well and add in 1 cup of lukewarm water about 30degree celcius, mix well and let it set for 5-10 minutes, this should activate the yeast and you'll see foams forming on the surface 

 

Then prepare 2 cups of 500ml of all purpose flour in a large bowl and mix in the yeast water. the dough will be very sticky so use chopsticks to mix or the tip of your fingers. continue this process until there are no more dry flours at the bottom and the dough forms a nice form, don't worry if the dough is not completely smooth

 

Cover the bowl and place it in a warm area to rise, in about 40 minutes it should double its size, the timing might vary a little depending on the temperature 

 

The rises dough is very soft to the touch and quite sticky, so before you roll it out sprinkle on some flours on the board then start kneading, you can add extra flour if it continues sticking but avoid adding to much to prevent the dough from getting tough follow the motions shown on the screen and knead until there are no more air bubbles in the dough and the surface is smooth

 

Divide the dough into two portions and roll them out into circles of 30cm diameter, brush on a later of oil and sprinkle on a thin layer of salt and all spice powder then a layer of chopped green saloons, you can also use the combination of olive oil and black pepper for a different flavour 

 

Slice a small slit from the centre of the circle and form a funnel shape as shown then press down and form round circles again that are the same size as your pan 

 

Now we will prepare the pan , any size is okay but try to use a non stick pan. place 1.5-2 tablespoon of oil then place the raw pancake onto it, spritz on some water and evenly sprinkle on some white same seeds and compress with your palm

 

Cover the pan and let it rise for the second time, it should take about 30-40 minutes to double in height. place the pan on the stove and pan fry on medium heat, make sure you do this with the cover on, pan fry for about 15 minutes until the bottom is golden and crispy, then flip it over and panfry for another 10mins, keep a close eye so the pancake don't burn 

 

This pancake is super delicious and when you slice it in half you'll see that it has a very cool pastry dough like texture.