香酥葱油饼（附短片）

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我弟媳妇以前在台湾留学的时候最喜欢吃的就是这个葱油饼，回国之后很想念它。我就答应写个食谱，刚巧院子里的葱也长得很好，这个季节吃葱油饼，最好不过啦！

原食谱写于2011年5月11日。

This Spring onion pancake was my sister in law Wen Wen's favourite when she used to live in Taiwan.

She asked for a good recipe from me, with those spring onions growing like crazy in my garden, I immediately took the task at hand!

Note: This is a revisit and fine tuned version of the original recipe posted on 5/11/2011.

材料：（做四张八寸/六张六寸的饼）

3杯/400克面粉（All Purpose Flour)

1/3 杯食用油/沙拉油（我用了葡萄籽油）

1 - 1 1/2 tsp 盐

青葱一大把（只取绿色部分）

1 杯温水

1/4 - 1/3 杯凉水（根据气候而定）

Ingredients：（Yield 4 sheets of 8 inches/6 sheets 6 inches pancakes）
3 cups/400 gm All Purpose Flour
1/3 cup/ 50 ml vegetable oil (I used grape-seeds oil)
1- 1 1/2 tsp salt
1 bunch spring onion（Use only the green part）
3/4 cup warm water
1/4-1/3 cup of room temperature water （depending on the flour and moisture level)

1. 先量/称出3 杯/400克面粉，再从中取出1/3杯/45克，加入1/3杯的沙拉油/食用油，1 1/2 小勺盐，拌成油酥。

2. 剩下的面粉加入一杯的温水（不要煮滚，煮至水开始冒细小泡泡就熄火的温度。）用个筷子搅拌成棉絮状，再酌量加入1/4-1/3杯的凉水活成一个非常软的面团。饧面20分钟，记得盖上盖子/保鲜纸。

3. 葱洗干净，甩干水，细细切成葱花。记得要甩干水，不然待会儿擀面很容易破裂.

4. 半个小时后，在台面上抹上油，手上也抹点油，代替手粉。把面团分成四/六等份，擀开成一个长方形（椭圆形）的大饼，大概1mm厚，8-10寸长，5-6寸宽，然后抹上一层油酥，四周留空一寸左右，撒上葱花，越多越好。

5. 卷起来，双手捉着尾端，慢慢一边扯，一边轻轻敲打，把它拉长，越长越好。卷起成螺旋状。（如图）。不要马上擀开，把卷好的葱油饼团放一边，再饧20-30分钟。

注：这个葱油饼团可以多做一些，擀开用油纸隔开，放冰箱冷藏室冻起来，要吃的时候再煎。擀好的面饼可以冷藏2-3天。冷冻一个月。

1. First, take out 1/3 cup/45 gm of all purpose flour from the total flour listed. Mix it with 1/3 cup/50 ml of vegetable oil and 1 1/2 tsp of salt, it should form a runny paste.

2. Knead the remaining flour with warm water until the flour becomes flaky, add room temperature water to form a very soft ball, it should feel like your earlobe when touch. Leave the dough aside for 10-15 minutes, cover with a wet towel or cling paper.

3. Washed and drained spring onion/scallion, spin dry and chopped as fine as possible.

Note: it is important to spin the water out of spring onion, to prevent breakage during rolling later.

4. Spread some vegetable oil on working surface and on hands. Divide dough into 4 equal parts (around 150 gm each) or 6 equal parts (around 100 gm each) , roll it out into a rectangular shape, around 1 mm thick.

5. Spread a thin layer of oil-flour mixture (around 1 tbsp) on it and sprinkle as much chopped spring onion as you can handle.

6. Carefully roll the sheet starting from the top, once it is all rolled up like a rolled towel, with firm grips at both ends, slowly pull and fling the roll at opposite direction while lightly tapped the dough, this is to pull the dough into a long strip, the longer, the better.

7. Rolled the strip up to shape like a spiral shell, tucked the end underneath.
(As shown in the picture.) Leave the spiral shells to rest for another 20-30 minutes.

Note：You can make these doughs in bulk, it stays well in the fridge for 2-3 days and up to a month in the freezer, just defrost/thaw the dough one night before you want to fry it.

8. After half an hour, take out one of the dough and roll it out into a 6/8 inch flat bread.

6. 取一个葱油饼团，擀开成六/八寸左右的面饼，中火烙，先加盖，等葱油饼表面变透明的时候，翻面。等饼两面都熟了，还没变金黄色之前。根据短片的方式用铲子稍微推铲，制造千层酥饼的效果。

9. Heat up a cast iron pan/griddle, fry pancake at medium heat, cover with lid first, when the surface of pancake turn translucent, turn and fry the other side. You can use some oil for frying if you like your pancake to be crispier.

10. Cook the pancake the way shown in the short movie below to loosen up the layers, this will make it crispy, layered and soft.

Short Video：

A cool breakfast to go with a cuppa hot soy milk!
香酥好吃，再加一杯浓浓的豆浆。。早餐好啦！