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Ingredients:
wheat flour 500 to
1000 gram
elfin dry yeast 1 bag
oliver oil 100 ml or so
salt
10
gram
or so
onion half
Kitchen ware:
stainless
fry pan
big bowl for dough raising/mixing
Prepare Dough:
Mix flour
and yeast in the big bowl, mix with warm water or cold water thoroughly until little
dry flour is visible. Then keep roll and press the dough for 5 minutes. Cover
the bowl with a lid. Pre-warm oven at 50 degree c for 10 minutes, turn off oven's power. Put dough inside oven for
one hour before use. Or leave dough inside hot water cylinder cabinet for two hours
before use.
Shape Dough and Cook:
Spread
some dry flour on top of ready raised dough. Roll and press the dough. Divide into
four pieces. Process one piece a time. Press dough and enlarge by roller to rectangle
with even thickness of
10
mm
or so. Brush oil on top of the dough. Spread onion mince and salt on top of the
rectangle. Roll up dough tightly and seal opening end by joining sides together.
Twist the roll and break it into pieces of two or three depending on the desired
size. Shape the broken rolls into flat round. Enlarge it with roller by rolling
and pressing lightly outwards to make it as round as possible with thickness of
7
mm
or so.
Heat up fry pan with a quarter of hot plate's
power until hot. Put half tea spoon
oil then drop flatened crepe on top of the oil. Move fry pan so that crepe won't
stick to fry pan until seeing golden yellow appears on most area of one side . Put
another half tea spoon oil on top of the crepe then turn if upside down. Shake and
move fry pan until golden yellow appears on most surface. Serve hot.
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材料
麵粉 500~1000克
Elfin 乾酵母1袋
橄欖油 約100ml
鹽 約10克
半個洋蔥
器具
不鏽鋼煎鍋
揉麵的大碗
準備麵團
烤箱預熱50度C，10分鐘。
將麵粉和乾酵母放入大碗中，加溫水(或冷水)和至碗中剩下一點點乾麵粉。將麵團揉至光滑(約5分鐘)，加蓋。
將烤箱切掉，揉好麵團放入預熱好的烤箱內發一小時。或將麵團放入溫暖處發2小時。
製作麵團
在發好的麵團上灑些乾麵粉，切分成4塊。
每塊擀成約10mm厚的長方形，刷上油、
灑上鹽和蔥。
將麵皮捲起，壓緊兩邊接口。
將麵條分成塊後(大小依個人喜好)，將麵塊擀平成約7mm厚的圓餅。
用1/4火力將煎鍋預熱，加入1/2小匙油後放入圓餅。
煎時不時搖動鍋子避免黏鍋，當部份表麵餅面成金黃時(如圖)，加入另1/2小匙油後翻面煎至表面金黃即成(如圖)。
趁熱食用! |
