葱油饼 250 g flour + 2 g salt -stir w/ chopsticks while pourin' 140g hot💦 in -stir 'til no visible flour then knead w/ hands -seal & cover for 30 minutes -cut dough in 2 -flour surface, knead 100 x with palm -make ⚽, flatten, roll out to 1 mm -brush with oil, add chopped spring onions -fold & roll into 1 long stick > roll into cylinder -flatten, roll out to 3-4 mm pancake -oil pan, heat, pancake in, lid on > flip -flip, brush on sesame oil > flip > flip 'til golden (hit edges)
on stove top, use high heat & must cover with lid or will be dry. I tried again with lid & it's still kinda dry so i watched his other video and used more water (165g warm water) & coated the dough with oil before leaving it for 30 min and this time it worked, regardless of whether u roll/fold it! Gotta be more generous when applying oil i think😂Really layered + tasty... 1/4 the amount makes a nice small pancake 😊m.ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NWFiULHfJAc.html
燙麵是為了去除筋性，所以台灣米其林鼎太豐的小籠包皮都要燙麵；加鹽不會增加筋性，你問任何一個餐廳廚師都知道；我覺得板主這個做法只是餅皮柔軟，因為乾烙所以健康，值得嘗試；by the way，我是台灣人，從小吃到大的蔥油餅不是這樣做啦😆😆😆 2019/6/19我詢問了呂昇達老師攸關鹽的作用及屬性: 加鹽在烘培麵包中的確有穩定/固麵團的筋性、增加延展度之用，一般法國麵包或歐式麵包都採「後鹽法」操作，另外鹽能夠抑制發酵(減緩蛋白質分解酶的作用)，不致影響麵團烘培後色澤；回到主題，既然已經燙麵去除筋性，再說加鹽穩定啥呢？不知道，所以這裡加鹽我覺得是麵團調味🤔
I tried this after using another blogger's recipe but it didn't work. 三丰大哥's a lot simpler and quicker to make and the result was really good. It was under-seasoned so I will put a bit more salt in the dough next time. Thanks 三丰大哥!
