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, Y+ x5 h, H( Q" E+ e1 k' \250克 中筋粉
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9 Q) p( z! f6 ?: T- h; \120毫升 开水
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; k) B; ~! j/ n% y1 w/ W5 t0 n- e1个/ 55克 鸡蛋
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3 n3 n, z: @2 U% \( C1 |8 H少许 食盐
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40克 白油,融化
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250 g All-purpose flour
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i- M% L2 m: C/ c% h/ U- B120 ml Boiling water
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( Q5 b3 X6 L) y' }8 c1 pc / 55 g Egg
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40 g Shortening, melted
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2 I) Z% k; Z5 b! i- Y0 w1. 面粉入盛器,加入开水。边加边搅拌。接着加入鸡蛋,揉成面团。案板上洒些干面粉,将面团继续揉至表面光滑,盖上保鲜膜松弛30分钟。In a large bowl, add the boiling water to the flour and begin stirring it in immediately. Add in egg and knead the warm dough until you have a smooth dough. Cover the dough and let it rest for 30 minutes.
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( \( n, I: L H) `' C! A1 D2. 将面团分成2份。一份我另外用来制作葱油饼。一份揉成长条状。分切成9个小剂子。将每份小剂子擀成薄片。刷上一层薄油,洒些食盐。从前往后,像折扇子般折叠成长条状。盘起长条,打个活结。用手轻压扁,然后用擀面杖擀成约1/2厘米的圆饼胚。
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9 z3 i1 S0 O& b$ }6 VTurn the rested dough out onto a floured surface. Cut the dough in half. I use one half for making spring onion pancake. Roll one dough out to form a log and cut into 9 equal pieces. Roll each piece into a thin round. Brush with melted shortening, sprinkle salt and fold up like a fan, and make a knot. Gently flatten knot and roll into a round, about 1/2 centimeter thick.
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3. 小火烧热平底锅,入少许油,放入饼胚烙成两面金黄色即可。
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Heat up a shallow frying pan with a little oil. Pan-fry until golden brown on both sides.
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