葱油饼 250 g flour + 2 g salt -stir w/ chopsticks while pourin' 140g hot💦 in -stir 'til no visible flour then knead w/ hands -seal & cover for 30 minutes -cut dough in 2 -flour surface, knead 100 x with palm -make ⚽, flatten, roll out to 1 mm -brush with oil, add chopped spring onions -fold & roll into 1 long stick > roll into cylinder -flatten, roll out to 3-4 mm pancake -oil pan, heat, pancake in, lid on > flip -flip, brush on sesame oil > flip > flip 'til golden (hit edges)
@JuneYjune
4 жыл бұрын
on stove top, use high heat & must cover with lid or will be dry. I tried again with lid & it's still kinda dry so i watched his other video and used more water (165g warm water) & coated the dough with oil before leaving it for 30 min and this time it worked, regardless of whether u roll/fold it! Gotta be more generous when applying oil i think😂Really layered + tasty... 1/4 the amount makes a nice small pancake 😊m.kzitem.info/news/bejne/r418z4mCgZh7dJg
@nicolepuspita6929
3 жыл бұрын
@@JuneYjune what kind of flour you're using? It's work with any flour, cake flour, bread flour all porpuse flour ?
@onthemoon657
3 жыл бұрын
Nicole Bunda porpouse flour is ok.
@nicolepuspita6929
3 жыл бұрын
@@onthemoon657 thank you 😘
@JuneYjune
3 жыл бұрын
@@nicolepuspita6929 ... i think i just used all purpose flour :)
I tried this after using another blogger's recipe but it didn't work. 三丰大哥's a lot simpler and quicker to make and the result was really good. It was under-seasoned so I will put a bit more salt in the dough next time. Thanks 三丰大哥!
@user-im8vx9px4t
3 жыл бұрын
羅伯絲餅該如何製作.做起來才能使市面賣得更好吃呢?
@zechang9620
4 жыл бұрын
哪种面粉?
@user-zy2eq6hr5z
3 жыл бұрын
تسلم ايدك الله يديكي الصحة والعافية حبيبتي 💟🌹👍🎈💯
@luoyangwang422
5 ай бұрын
谢谢比较,觉得不揉面的好,省事还软
@user-fo7sm5gj4s
4 жыл бұрын
回头我也试试
@waileung9875
3 жыл бұрын
I love it
@GL6415
4 жыл бұрын
三丰,好幽默啊!如果你去演小品,不逊于赵本山!👍👍👍
@quartats6758
4 жыл бұрын
Love your food videos! How do you get on KZitem in China?
燙麵是為了去除筋性,所以台灣米其林鼎太豐的小籠包皮都要燙麵;加鹽不會增加筋性,你問任何一個餐廳廚師都知道;我覺得板主這個做法只是餅皮柔軟,因為乾烙所以健康,值得嘗試;by the way,我是台灣人,從小吃到大的蔥油餅不是這樣做啦😆😆😆 2019/6/19我詢問了呂昇達老師攸關鹽的作用及屬性: 加鹽在烘培麵包中的確有穩定/固麵團的筋性、增加延展度之用,一般法國麵包或歐式麵包都採「後鹽法」操作,另外鹽能夠抑制發酵(減緩蛋白質分解酶的作用),不致影響麵團烘培後色澤;回到主題,既然已經燙麵去除筋性,再說加鹽穩定啥呢?不知道,所以這裡加鹽我覺得是麵團調味🤔
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