原料:
- 高筋粉（饺子粉）250克
- 温水150毫升（约50℃）
- 盐2克，油25毫升
- 猪油膘
- 葱
- 生抽、麻油、植物油
- 五香粉或鲜辣粉适量
Ingredient
- High-gluten flour (dumplings powder) 250 grams
- Warm water 150 ml (about 50 ℃)
- Salt 2 grams, 25 ml of oil
- Fat Meat
- shallot
- Soy sauce, sesame oil, vegetable oil
- Spiced powder or fresh spicy powder
做法 / Steps:
1 . 做面团：高筋粉与温水、盐、油混合，搅拌揉面（我用面包机的“和面档”），醒面10分钟后取出（此时还比较湿手）；撒少许面粉铺桌面，稍揉，至紧致不粘手即可（不要过度揉面，发面不可过度）
make dough: high gluten flour and warm water, salt, oil mixture, stirring kneading (I use the bread machine "and the surface file"), wake up 10 minutes after the removal (this time also relatively wet hands); sprinkle a little flour Shop surface, a little rubbing, to the compact non-stick hand can (do not over the kneading, hair can not be excessive)
2 . 做油酥：面粉、一点点生抽、几滴麻油、植物油混合搅匀，加点五香粉或鲜辣粉，搅至均匀无粉粒（份量、厚薄程度、咸淡滋味均视个人喜好，葱油饼滋味都靠油酥，可以稍咸鲜一些)
Mixing little bit of soy sauce, a few drops of sesame oil, vegetable oil , add a little spiced powder or fresh spicy powder, stir evenly without powder (weight, thickness, salty taste as personal preference)
3 . 将面团切分成40～50克的剂子（一般可做成6个葱油饼)，擀成2～3厘米宽的长条，涂油酥，放猪油膘、葱花，揉卷（两边手指推进面团并不断卷起), 把尽头的面团捏粘到卷面上，直立、压扁.
Cutting the dough into 40 to 50 grams each (generally can be made of six pieces), roll into 2 to 3 cm wide strip, oil crisp, put lard fat, chopped green onion, kneading roll (both sides of the finger to promote the dough And constantly rolled up), the end of the dough pinch stick to the surface, upright, flattened.
4 . 烹制：平底锅倒入油，葱油饼入锅后用锅铲用力压扁，中小火烙至两面金黄（火不宜太大），期间翻面两三次，直至饼外圈无白色面粉；饼煎好后，可多个一起放烤盘上，放入预热至160℃的烤箱烘烤8～10分钟即成。
Cooking: put oil to the pan, pancake wok after the pot with a force to crush, small fire baked to both sides of the golden (fire should not be too large), during the turn two or three times, until the cake outside the circle without white flour; After a good, can be put together on a few baking pan, into the preheat to 160 ℃ oven bake 8 to 10 minutes to serve.
