Posted by: Jonjon | July 20, 2009

Asian – Pancake Fried Pancakes 8/10 But not necessary to fold that many times. June 28 2009


燒餅材料 ( 可做 6 )

http://tw.myblog.yahoo.com/rosina_lin/article?mid=1040&prev=1080&l=f&fid=19

Water dough = 1.2% salt, 53% boiling water, 19% cold water to AP flour

Oil Dough = 53% lard to cake flour

燙麵麵糰 :

中筋麵粉 333 g 166gg

4 g 2g

沸水 171 g 86gg

冷水 67 g                                32g

油酥 :

低筋麵粉 67 g 32gg

豬油 45 g                                17gg

白芝麻適量

做法 : 先炒油酥

將豬油在鍋中加熱後,放入低筋麵粉,以小火炒香,至呈褐色,即為油酥。

炒好的油酥放涼備用。

接著做燙麵麵糰,將中筋麵粉和鹽放入攪拌盆中慢慢攪打,再沖入沸水一起攪打,沸水最好溫度要 90 C 以上,攪拌成雪花狀,再慢慢加入冷水,轉中速攪拌成光滑麵糰後取出,用手搓揉成圓球狀,將麵糰放進盆中,並蓋上保鮮膜,靜置鬆弛 30 分,即為燙麵麵糰

將麵糰平分為六等份 ( 每個約 95 g ),滾圓後鬆弛 10 分鐘,再將小麵糰用手略壓扁,桿開成牛舌狀,接著將油酥塗在麵皮上 ( 如下圖 )

Then put the paste onto the dough. Roll it up, make it flat

Roll it up, make it flat

Do it 4 times

Then do a fold to make 4 layers. Then roll it flat. Rest 10-20 minutes in between

Then do it again, covering in sesame seeds

200 C 烘烤約 10 ~ 12 分,表面呈金黃色即可。

冗長的寫了一大篇,希望大家都看懂了 !

現代人強調養生,有些人也許不敢用豬油,做油酥時也可以用液體油,如沙拉油、芥花油等代替,但是酥性大概沒有豬油好,我上次做燒餅就是用沙拉油做油酥 ( 低筋麵粉 67 g,沙拉油 50 g ),或許是沙拉油放得太多,很不好操作,若用液體油則請再自行斟酌油量。這次用豬油做油酥,放涼後會稍微凝固,所以塗抹油酥時就不會流出,很好桿捲,也比較香酥,另外,我上次桿捲兩次,這次桿捲了四次 !

有的食譜將燙麵麵糰桿成長方形後,整片塗抹油酥,捲成長條狀後再分切成小塊桿捲,若採此種做法,或是油酥容易流動的話,記得將兩端的麵皮或切口處捏緊,以免在桿捲時油酥流出。

烤箱的溫度和時間也需依個人烤箱的性能加以調整,也有食譜是將沾有白芝麻那面的燒餅朝下先烘烤 5 分鐘後,翻面再續烤。

燒餅涼後要吃時,再以烤箱稍微加熱一下,一樣酥脆。燒餅除了夾油條、夾蔥蛋,先生喜歡在夾層中塗上滿滿的花生醬,他覺得這樣吃是絕配 !

若上述做法有誤,也請多指教喔

Conclusion

I baked in the oven for 30 -40 minutes. Should have just baked it for 20 minutes then grilled on either side to get the skin crunchy. By the way, couldn’t taste the many layers that I worked for, so didn’t need to fold that many times, but otherwise it was crunchy and nice, and umm, I used shortening fried with flour…which was a hazel really, next time I might just microwave it for convenience. I also used the sweet pancake recipe to make the filling which was quite good too.

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