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2011 蔥油餅
2011/06/01 02:33:22瀏覽326|回應0|推薦8

這款蔥油餅是網友Echo的食譜做的

油量減少許多

而且整形也比較容易

還有分層的酥脆口感

沾上辣醬油膏

酥脆又好吃!



食譜照抄喔:



350 gm All Purpose Flour


1/3 cup vegetable oil (I used grape-seeds oil)


1/2 tsp salt


1 bunch spring onion(Use only the green part)


1 cup warm water





First weigh 60 gms of all purpose flour from the 350 gms, and mix it
with 1/3 cup of vegetable oil, add 1 tsp of salt into the oil-flour
mixture, set aside.





Now knead remaining flour with warm water into a soft dough, leave dough
aside for 30 minus, cover with wet towel or cling paper.





Washed, and drained spring onion, spin dry spring onion, and chopped.









盈盈~



^^
( 休閒生活美食 )
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引用網址:https://classic-blog.udn.com/article/trackback.jsp?uid=venla26&aid=5276076