蔥油餅(ScallionPancake)

材料：(Ingredients)

中筋麵粉-4杯(AllProposeFlour-4cups)

泡打粉–2茶匙(BakingPowder-2teaspoons)

沸水–2杯(BoilingWater-2cups)

冷水–1杯(ColdWater-1cups)

蔥–5條(Scallion-5stems)

鹽-2茶匙(Salt-2teaspoons)

糖–1/2茶匙(Sugar-½teaspoon)

食油–2杯(Oil-2cups)

牛油紙-(WaxedPaper)

步驟：(Directions)

1.麵粉+泡打粉與鹽+糖放入攪拌缸，攪均匀，慢慢加入沸水，用筷子攪拌成塊狀。**小心燙手**再慢慢加入冷水，用手揉成麵糰，放置醒30分鐘。

Inabigmixingbow，mixFlourandBakingPowderwellwithSaltandSugar;slowlyaddBoilingWater，letflourabsorbwater，thenaddcoldwaterblendwelluntilitturntodough，DONOTkneadtohard;letitsitandrise30minutes.

2.蔥切成屑，越細越好，備用。

ChopScallionveryfine，putonside.

3.牛油紙剪開6x6吋ㄧ張，需18張，用於隔開餅，餅不會層層粘著，吃不完，可放冰箱冷藏。

CutWaxedPaperin6x6inchesbig，needabout18pieces，theseisforseparatethepancake，theywon’tsticktogether.Ifcannotfinishatonce，itcanbestoreinfreezeformonth.

4.將麵糰分成16份，每份如手球大(直徑2.5吋)，分別捍成薄皮後，均匀塗上食油、蔥屑(約1茶匙)，捲成長筒狀，盤成螺旋形，鬆弛5~10分鐘，再捍成餅(直徑5~5.5吋)。

Cutupthedoughin16equalpartsasahandballsizeaboutdiameter2.5inches，rolloutinasdiameter5incheswide，blushoilevenly，add1teaspoonofscallion，thenrollingitasatube，thenshapeitasspiral，letitsitfor5~10minutes.Thenrolloutindiameter5inchessize.

5.平底鍋稍熱後，加油少許，將餠放入，兩面煎黃，層次分明便可。

Heatupfryingpan，addoil，putthepancake，panfryuntilitfirmandbrown.

6.趁熱吃，可沾醬油同吃。

Serveitwarm.

貼心心得:(Experience)

-麵糰不能揉太久,否則餅會太實。Donotkneadthedoughtoohardandlong,itwillcausethecaketoochewy.Itshouldbesoftandtender.

-最好先將餅冰凍一下,再煎。餅形比較圓整。不易變形。Itisbetterfreezethecakebeforepanfry.Theshapewillholdnicelyround,noteasydestroytheshape.

-麵糰ㄧ定要醒,餅才可軟棉適中。按步驟順序,時間應可配合。Mustletthedoughriseenoughtime,thecakewillfinishsoftandtender.Ifyoufollowthestepbystep,thetimeshouldbeenough.

-多試驗一定可成功!祝好運!Practicemore,youwillbesuccess!Goodluck!