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( h) r4 h9 o- J3 W" K: a7 f250克 中筋粉
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6 V* ]" Q+ R- H% f/ l120毫升 开水
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* z2 H$ y6 w% x. l1 e, {1个/ 55克 鸡蛋
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少许 食盐
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' v5 X3 }: j% F& Z8 L8 y( h40克 白油,融化
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250 g All-purpose flour
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120 ml Boiling water
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Salt
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40 g Shortening, melted
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?+ c A* n2 o. ` Y1. 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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" ]; _9 q6 N' v; v5 l3 C2. 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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Turn 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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$ w+ ^+ t3 x4 R/ J) C" THeat up a shallow frying pan with a little oil. Pan-fry until golden brown on both sides.
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