發(fā)面蔥油餅

夏天來了，院子里去年撒種的青蔥長得郁郁蔥蔥的，讓人看著很歡喜。摘了一把做成發(fā)面蔥油餅。老公非常的驚艷，一口氣吃了一個(gè)半的大餅。果然是吃面食長大的人呀！

It's finally summer In New Jersey, I was elated to see the spring onion seeds I sowed last autumn are already a full grown! 

There is no better way to use fresh spring onion than to make it into tasty spring onion pancakes. You could make this pancake with or without yeast, each has its own charm, and equally tasty.

材料：

250克 All Purpose Flour (中筋/普通面粉）

115-125 克 溫水 （慢慢加入和面）

2-3 根青蔥

1/2 小勺 酵母

1/2 小勺 鹽

1 小勺 芝麻

一點(diǎn)花椒粉

一點(diǎn)胡椒粉

3-4 大勺 油 

Ingredients：

250 gm All Purpose Flour

115-125 gm warm water 

1/2 tsp dry yeast

1/2 tsp Salt

1 tsp Sesame seeds 

a pinch of Szechuan pepper powder (optional)

a pinch of pepper powder

3-4 tbsp oil

1. 先把面粉和水加入鹽和酵母揉成一個(gè)軟面團(tuán)（盡量把酵母和鹽分開兩個(gè)角落加入和面），加蓋放到溫暖處發(fā)酵成雙倍大。

2. 取青蔥綠色的部分切成蔥花，白色的部分加4-5大匙的油微波爐里加熱1-2兩分鐘，至蔥白變黃，取出炸黃的蔥白，留下蔥油。

3. 把發(fā)酵好的面團(tuán)揉出空氣，切成一半。取一半搟開成一個(gè)薄薄的面片，刷上剛剛熬好的蔥油，撒上一點(diǎn)鹽，一點(diǎn)胡椒粉，一點(diǎn)花椒粉，再均勻地把蔥花撒上。

4. 然后由上至下，慢慢地卷起，稍微類似擰毛巾/麻花那樣的擰一擰已經(jīng)成圓筒狀的面卷（這個(gè)做法是把空氣擠壓出來，待會(huì)兒搟的時(shí)候蔥花才不會(huì)漏得太厲害）。把卷起來的面餅再卷成螺旋狀（如圖），尾端塞到底部，壓實(shí)放一邊松弛。

1. Knead flour, water, salt and yeast together to form a soft dough, Do Not put yeast and salt close together, the salt can dehydrate yeast and kill it. Just place them at different corners in the mixing bowl before adding lukewarm water.

2. Cover the dough with lightly moist, clean towel and place it in a warm place for about 1-2 hours, when it doubled its size, it's ready.

3. Chopped the green part of spring onion as fine as you could handle.

4. Knead the dough well, and divide into 2 equal parts. Take one part and roll it out to a big sheet about 6x8 inches in size. Brush a layer of oil (shallot oil if you have it) on the sheet, sprinkle some salt, pepper powder, sichuan pepper powder and evenly spread the chopped spring onion/scallion.

5. Now roll the spread dough from top to bottom to form a long cylinder. Twist the cylinder a little like how you would twist a towel to squeeze out water. This step is to squeeze out the air in the sheet to help prevent outbreak of chopped spring onion when we flatten it out.

6. Roll the cylinder along the length and tuck the end underneath, the dough should now look like a snail shell as shown in picture. Repeat the steps for the remaining dough.

5. 面團(tuán)松弛15分鐘后，取一個(gè)搟開成盤子大小。表面刷上水，稍微等幾秒鐘，撒上芝麻，用搟面杖輕輕搟一下把芝麻稍微壓實(shí)。稍等15-20分鐘，二次發(fā)酵。

6. 熱上一口平底鍋，倒入一點(diǎn)油，中火煎餅，記得加蓋喔！兩面煎黃就好了！外酥內(nèi)嫩的蔥油餅！

7. Lightly press the dough to flatten it, roll it out using a rolling pin to form a pancake should be around a size of a dessert plate, about 4-5 mm in thickness.

8. Brush a layer of water on top of the pancake and sprinkle some sesame seeds, lightly roll the surface to press the sesame in. Wait for another 15-20 minutes, this will allow the dough to raise the second times before cooking.

9. Heat a cooking pan up with a little oil. Cook the pancake at medium heat, remember to cover the pan with lid. This way, the pancake will turn out crispy outside and tender inside!

10. Turn the pancake to cook the other side when the bottom is crispy and golden in colour, when both sides turned golden in colour, it is done!