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3 Q; A1 u+ |2 N5 S8 N3 p1 T250克 中筋粉
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120毫升 开水
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1个/ 55克 鸡蛋
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少许 食盐
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250 g All-purpose flour
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Salt
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- a( ]1 M6 [1 @ [9 H40 g Shortening, melted
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1. 面粉入盛器,加入开水。边加边搅拌。接着加入鸡蛋,揉成面团。案板上洒些干面粉,将面团继续揉至表面光滑,盖上保鲜膜松弛30分钟。In a large bowl, add the boiling water to the flour and begin stirring it in immediately. Add in egg and knead the warm dough until you have a smooth dough. Cover the dough and let it rest for 30 minutes.
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' y) _* y9 X6 Q) m3 B7 j2. 将面团分成2份。一份我另外用来制作葱油饼。一份揉成长条状。分切成9个小剂子。将每份小剂子擀成薄片。刷上一层薄油,洒些食盐。从前往后,像折扇子般折叠成长条状。盘起长条,打个活结。用手轻压扁,然后用擀面杖擀成约1/2厘米的圆饼胚。
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/ Y3 O( Y0 O2 Q/ ~) WTurn the rested dough out onto a floured surface. Cut the dough in half. I use one half for making spring onion pancake. Roll one dough out to form a log and cut into 9 equal pieces. Roll each piece into a thin round. Brush with melted shortening, sprinkle salt and fold up like a fan, and make a knot. Gently flatten knot and roll into a round, about 1/2 centimeter thick.
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0 u8 [; o/ w3 c0 n1 @: i, X3. 小火烧热平底锅,入少许油,放入饼胚烙成两面金黄色即可。
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2 z3 M0 ]9 m M8 @Heat up a shallow frying pan with a little oil. Pan-fry until golden brown on both sides.
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