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。。。 ) p- b a& i8 L( z3 _ w5 J. g7 O! o( i* v% E) n7 j! y5 i$ D 9 b8 t+ v, ]' V3 N- {8 F" s6 {. S2 O( F% \6 i) B$ ~ - A6 k" q# b/ ]. o8 ^8 f0 v. l/ _8 n: c3 P, S 5 M9 F4 l# L7 O6 b, {$ B* Z- ]8 p( y( _7 j/ g2 s2 t: K& a 9 |% P6 A' B7 @- Q: y" R1 F; C1 O . i5 N9 L& c' ]/ `250克 中筋粉 # p/ N- v* X/ t$ R: P" ?6 | 4 W6 X' a( J% Q120毫升 开水 # M7 z. _7 n# Y3 p6 n: Q" C. h# S: |: R/ ^# g2 _
1个/ 55克 鸡蛋 ) a* K5 X Q, ]& Z 9 i% U$ F: e$ o- {少许 食盐, h) ?( u1 G7 G7 |6 ?( w) v
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40克 白油,融化4 G2 R$ U3 \. [, B/ q" K
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250 g All-purpose flour ! f! N# g+ D- p* p/ ]: m P& p, Z: ?5 u/ [# Y) g
120 ml Boiling water , b, q9 F# ^1 V6 [% C: t- n6 \+ H# k& f! l9 k* g
1 pc / 55 g Egg$ ` F% c6 \' s2 }
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Salt; G' O* d3 ^+ W/ \9 F' g: s
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1. 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.+ U* Z7 K' `8 {2 v
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2. 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。 0 ^- t" s8 T2 b2 n4 [, Z . k Z- e" G( ]7 @9 f; uTurn 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. : b4 ?3 `3 [) f. c3 W% H9 U2 L* r * C, c4 ]' e n' W5 ]1 `5 B+ E3. 小火烧热平底锅,入少许油,放入饼胚烙成两面金黄色即可。6 _. O; F4 f8 q( O* o# ^4 h
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Heat up a shallow frying pan with a little oil. Pan-fry until golden brown on both sides. . {7 H% l4 L$ H) @6 k( X
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