星期二, 2月 16, 2010

食譜: 通少蔥油餅 (Pan-fried green onion cake)


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新年快樂呀咁多位, 大家新年假期有無去邊到玩先? 我係外國, 當然無你o地咁開心, 可以放3日假期咁多啦, 年初二已經要返工啦

今次新年, 我另外再整多2個椰汁年糕, 一個比我外父外母, 一個比我屋企人, 我希望佢地喜歡吃啦, 哈哈, 我最滿意都係個芋頭糕, 雖然第一次整, 但真係好好味, 雪左幾日, 煎完都係好軟熟呀,

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超好味呀

今日分享吓蔥油餅嘅做法, 老實講, 新手的話,

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的確係比較難整得好, 是旦整出嚟唔係問題, 大家一定會做到, 但要做到好味道, 的確有好多細微地方要注意, 我已經盡力寫晒所有細節係貼士到, 希望幫到大家

搓麵糰一定要靠經驗,

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好難可以寫出當中的感覺, 搓得好, 麵糰光滑柔軟, 太濕同太乾身都唔可以, 要煙韌的話, 醒麵亦係重要的步驟

記得, 首次整的話, 失敗可能會比較高, 但不要灰心, 要從失敗中學習, 我第一次都因為太油, 唔好食, 第二次唔夠軟熟, 直到第三次先叫整得唔差, 我仍然會繼續整, 因為傳統小吃,

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必須多做多試才會容易成功的 

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(password: tonytsang)

Prep 準備: 45 minutes |  Cook烹調: 20 minutes |  For 份量: 6-8 pieces |  Calories 熱量: 1250 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 中筋麵粉200克 (200g of all purpose flour)
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2- 鹽1/4湯匙 (1/4 tbsp of salt )
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3- 熱水60毫升 (60ml of hot water)
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4- 凍水80毫升 (80ml of cold water)
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配料 Secondary ingredients
份量只供參考 (just for reference only)

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1- 青蔥去白, 切粒, 約2杯 (2 cup of diced green onion, stemmed off)
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2- * 菜油3湯匙 (3 tbsp of vegetable oil)
可以用橄欖油, 粟米油代替 (can be replaced by olive oil or corn oil)
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3- 鹽1/4茶匙 (1/4 tsp of salt)
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4- 白胡椒粉1/2茶匙 (1/2 tsp of white pepper)
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重要廚具 Important tools
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy

1- 油掃 (Oil brush)
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2- 標準的量杯, 量匙, 磅 (a measuring cup, spoon, and scale)
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3- 麵粉棍 (dough roller)
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4- 麵粉篩隔 (a Flour sieve)
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5- 細的篩隔 (a small sieve)

做法 Steps

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1- 先將麵粉用麵粉篩隔篩入碗內(圖1), 再倒入鹽和熱水, 用筷子順方向攪伴成小塊(圖2), 再逐少加入凍水, 一面用手搓粉糰, 加水直到粉糰軟熟但不黏手為止, 繼續用手搓動粉糰(3分鐘左右)直到粉糰光滑有彈性, 碗低灑入少許麵粉, 放入麵糰, 蓋上熱的濕布(不會滴水出來), 放入微波爐或焗爐內, 等20分鐘(醒麵)
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2- 同時, 將蔥, 鹽, 胡椒粉攪勻(圖3), 將青蔥先放在小的篩隔上, 在下面放一個可以受熱的碗, 快火落菜油起鑊, 燒至出煙時熄火, 將油燙過青蔥備用
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3- 檯上和麵粉棍先平均掃一點蔥油(圖4), 將粉糰取出分成6-8小份, 再逐個將小粉糰用麵粉棍壓平, 再用掃, 平均掃蔥油, 再平均灑上青蔥粒(圖5), 然後捲起成長長的粉卷, 頭和尾部份壓平, 再將它卷成軟雪糕般的形狀(圖6)備用
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4- 逐一將粉糰用麵粉棍再壓平, 快火落1/2湯匙油起鑊, 燒熱轉中火, 放入粉糰煎至2面金黃即好

tonytsang and kareny recipy
1- Sieve the flour into a mixing bowl (fig.1).  Add salt and hot water and stir it clockwise (fig.2).  Add a bit of cold water and press the dough.  Add just enough water until the dough is soft and it is not sticky to your hand.  Press and mix the dough continuously (about 3 minutes) until it is shiny.  Put some flour at the bottom of the bowl.  Put the dough into the bowl.  Cover it with a hot wet towel.  Put it into a microwave or oven.  Let it sit inside for 20 minutes. 
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2- Mix the green onion, salt and white pepper together (fig.3).  Put the green onion mixture over the sieve and an empty bowl (which can contain hot oil).  Heat the pan with the oil over high heat.  Turn off the heat once the oil is hot.  Pour over the green onion.  Put both aside.
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3- Brush a bit of oil on the table and dough roller (fig.4).  Separate the dough into 6-8 small dough.  Flatten the small dough one by one with the dough roller. Brush the dough evenly with oil cooked in step 2.  Top evenly with the green onion (fig.5).  Roll it up.  Press and seal the head and the tail of the dough.  Twist the dough and make it a soft ice-cream sharp (fig.6)   
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4- Flatten again with the dough roller.  Heat the pan with 1/2 tbsp of oil over high heat.  Turn the heat the medium and pan fry the dough until both sides golden.  Dish it up and serve it in hot.
 

貼士 Tips
1- 要鬆軟好味, 粉糰一定要做足功夫, 粉糰加水要到粉糰軟熟不黏手為止, 感覺有點將湯圓和麵包的粉糰, 粉糰要搓動至少3分鐘才會有活力的,  搓完要讓它先休息至少20分鐘, 它才會有彈性, 你可以用手指篤一下來測試一下它的彈性
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2- 記得, 壓平一塊就立即煎, 不要一次將所有粉糰壓平才煎, 我試過兩者的分別, 前者, 時間多, 比較麻煩, 但最鬆軟好味, 後者方便, 但出來的作品卻全無彈性  
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3- 蔥粒用油燙過比直接放入油處理更好, 一來蔥不會煮得太熟, 二來蔥不會吸得太多油, 三來隔開油和蔥, 用時更方便
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4- 用油來掃上檯面和用具才可以令以粉糰不黏著用具, 不用麵粉因為不想粉糰加入過多麵粉而影響質感, 粉糰加得太多麵粉就會變硬, 煎出來就會很硬, 不會軟熟

5- 記得水的份量只是個參考, 記得粉糰太硬, 一壓就裂開的話, 就要加少少水(1湯匙), 如果太黏手的話, 相反就要加多點麵粉 (1湯匙), 無論加水或麵粉,都要先搓動一陣先再決定要否再添加
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6- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- To make it soft, focusing the step of preparing the dough.  The dough must be soft but not sticky after mixing the flour and water.  Press the dough about 3 minutes so that it will be tender.  Let it sit inside of the oven for at least 20 minutes.
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2- Press and flatten the dough only if you are ready to pan fry it.  Do not flatten all in a shot or the outcome will be bad.
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3- Pour over the hot oil to the green onion is better way to cook green onion.  This way will make sure the green onion will not be overcooked, and not soaks with too much oil.  It is more easy to use afterward.
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4- Brush the tools with oil can avoid the dough stick on it.  Not using flour because you don't want the dough absorb too much flour which will make the cake texture harder.
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5- You don't need to use all the portion of the water mentioned in this recipe.  Remember the rule to manage the dough: If it is too hard, add a bit of water.  If it is too sticky, add a bit of flour.  
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6- Click here to understand what is (Cooking terms in this recipe)


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23 則留言 :

  1. Thank you for share
    [版主回覆02/19/2010 00:53:00]welcome

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  2. Si Man Chau 周斯敏2010年2月16日 下午7:23

      Thanks !! and Happy New Year !
    [版主回覆02/19/2010 00:53:00]you too....happy tiger year

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  3. 我到現在還是不太懂加fb account啊! 按link 就會去了自己的fb account……
    [版主回覆02/19/2010 00:54:00]唔~~~我都唔係好知點幫你添

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  4. 遲來的祝福﹗恭喜發財身體健康,今年勝舊年,心想事成﹗
    [版主回覆02/19/2010 00:54:00]多謝呀, 祝你事事順利呢

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  5. 濃情朱古力碰上士多啤梨2010年2月17日 上午2:56

    新一年祝你地繼續幸福快樂, 心想事成, 事事如意, 繼續煮多d好餸比我地學, 哈
    [版主回覆02/19/2010 00:54:00]我都祝你甜甜蜜蜜, 健康如意呢

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  6. 恭喜發財呀通少! 新一年新景像!祝你婚姻快樂,早添貴子!!!
    home-made蔥油餅真係好吸引同意想不到~今年做唔切下年都一定會試!
    [版主回覆02/19/2010 00:55:00]多謝, 祝你新年快樂呢
    蔥油餅誤係賀年食品喎, 唔洗等下年嘛, 哈哈

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  7. 遲咗少少,不過仍然100%真心.....
    祝通少同通嫂虎年龍精虎猛,笑口常開呀!
    [版主回覆02/19/2010 00:57:00]多謝多謝, 我祝你青春常駐, 日日都咁開開心心呢

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  8. 你用捲起再壓, 而我就用兩片夾埋o既方式, 目的係要拒餅同餅之中有o的空間, 另個餅可以鬆軟o的, 或者你又試試.
    [版主回覆02/19/2010 00:57:00]但咁做會唔會厚o左啲呢? 搵日試吓先得

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  9. ◇◇◇◇◇ 亞比◇◇◇◇◇2010年2月17日 下午9:09

    祝你兩公婆新一年樣樣順利、萬事如意、身體健康
    [版主回覆02/19/2010 00:58:00]多謝呀, 祝你事事順利呢

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  10. 通少:祝你同通嫂在虎年事事順利,身體健康,食極唔肥,甜甜蜜蜜呀!我勁鍾意食蔥油餅,聽日攞咗假陪老公大人,一於整番個食下先,Thank You!
    [版主回覆02/19/2010 00:58:00]多謝呀, 祝你事事順利呢,
    蔥油餅記得整完話我知呀
     

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  11. 你用捲起再壓, 而我就用兩片夾埋o既方式, 目的係要拒餅同餅之中有o的空間, 另個餅可以鬆軟o的, 或者你又試試.
    但咁做會唔會厚o左啲呢? 搵日試吓先得
    --- 無錯,所以要壓得扁少少. 有D似印度烤餅. ---
    [版主回覆02/22/2010 21:58:00]我會試試的, 多謝你嘅意見呢

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  12.       你呢排真係好鍾意整中式小食喎!
    [版主回覆02/22/2010 21:58:00]係呀, 上左癮呢

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  13. 真係講得好對,記唔記得我初時整pizza發極都發唔大,我依加知點解啦,呢d就係你講的經驗掛,有時都會幾享受失敗後的成功,係特別叫我興奮!
    香蔥餅都係我近期成日整,你呢個係薄身版,我又試下跟你咁整先!
    [版主回覆02/26/2010 04:53:00]我學點心個師傅有個粵式版的, 比較厚身, 有層次感都好好味呀
    係呀, 唔試過都唔知咩感覺, 好難用口講呀, 失敗先會有成功嘛

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  14. Hello, 謝謝你的介紹  ! 我也想照著做 , 但有一處不是太明 , 如下 : " 蓋上熱的濕布(不會滴水出來), 放入微波爐或焗爐內, 等20分鐘(醒麵) ! " 我大概想知為何要放入微 波爐或焗爐內 ? 單單放在工作台上可以嗎 ?
    [版主回覆03/15/2010 09:46:00]可以的, 放入微 波爐或焗爐內, 濕布的熱氣會維持的耐一點, 這樣對醒麵糰就最有效, 當然 放在工作台上也可以

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  15. 呢個蔥油餅可唔可以整厚身啲架 ~
    [版主回覆03/19/2010 01:13:00]絕對可以, 我有第二版做法, 又快, 又好味

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  16. 通少我整咗啦,真係好味,多謝你啲分享呀,得閒嚟睇吓 你話另1個食譜係未 FB 嗰個呀 ~
    [版主回覆03/23/2010 09:49:00]睇左啦, 好正呀 我另一個簡易做法未出, 遲啲就會係fb講

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  17. 好, 期待你另1個做法 ~
    [版主回覆03/25/2010 11:01:00]Elaine 剛check過, 我係facebook 出的韭菜餅就是最新最快的做法, 知要將韭菜換成 青蔥即可

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  18. 我會試吓你 FB個嗰做法, Thank !

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  19. Hi, i'm just wondering is this pancake freezeable??? If yes, for how long? how to reheat it?
    Thank you for all the great recipes!!!
    Regards,
    Angie
    [版主回覆04/13/2010 20:49:00]yes..you can, you can freeze it for about 2-4weeks.  To reheat it, just simply take it out in room tempeature for 30 minutes.  Then just pan fry it like normal in medium heat until it soft.  It will take longer time than usual!!!

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  20. 我用0左 gluten-free 0既 all-purpose.  我知道 GF 0既冇 gluten, 係難少少做到煙煙靱靱0既質感.  剛剛整0左, 味道勁正, 不過質感就真係差少少. 但我想問呢, 卷完再壓平都薄身0既時候呢, 你係咁好容易 peel 成塊出0黎 (唔斷唔爛) 咁落鑊0架?  我個 board 同個碌已經抹0左油, 壓平時都冇乜難度, 但就係0向碌扁0左之後要 peel 番佢出0黎落鑊之時, 成日都爛開晒, 一唔係就堆埋0左搞到我0向個鑊度係咁要快手按番平少少...  唔知係咪麵粉問題?
    [版主回覆02/22/2011 22:49:00]應該唔關啲麵粉時, 我有個改良版係facebook, 你check下, 好過我哩個食譜好多, 容易好多

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  21. 我剛去過 FB, 入0左通之廚房入面, 但摷勻晒 notes, photos 同 discussion board...  都搵唔到你個蔥油餅喎.  用 FB 個 search 又只可以 search 人名, search 唔到 group 內容...
     
    煩請賜 link.  謝~  :)
    [版主回覆02/23/2011 01:35:00]http://www.facebook.com/pages/%E9%80%9A%E4%B9%8B%E5%BB%9A%E6%88%BF/217282679288#!/note.php?note_id=326975580786 將facebook入面的材料, 換成上面食譜啲材料就得

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  22. 麵糰, 放入微波爐, 等20分鐘(醒麵), 要幾多度火叮佢?
    [版主回覆03/16/2011 21:11:00]唔需要叮, 只需放入去, 因為密封空間內, 溫度可以保持, 如果你室溫夠暖, 可以唔放入微波爐

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  23. 你好。可唔可以用1/4係全麥麵粉架??
    [版主回覆06/28/2011 21:02:00]應該沒有問題的

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