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Giant Scallion Pancake (with Cheese) - Taiwanese Street Food 蔥花(起司)大餅 ，超級簡單，好吃無敵。你一定要試試看喔!
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- Опубліковано 24 вер 2020
- 蔥花大餅，酥脆的外皮加上芝麻的香味，多層鬆軟的麵皮，層層夾著滿滿的香蔥，真的是令人垂涎欲滴，吃了幾十年也不會膩啊！
離開家鄉30多年，想念家鄉的味道，一切靠自己，不過蔥花大餅看似困難，其實操作起來非常的簡單. 我喜歡用老麵做的麵點有著特殊的香味，當然，如視頻中用低溫長時間的發酵也可達到接近完美的要求.
因為生活在國外，一般孩子都喜歡起司，所以在視頻中也教你如何做出加了起司的蔥花大餅，加了起司的蔥花大餅，風味更佳！
食材：
中筋麵粉 250克
冷水 150克
砂糖 3-5 小匙
酵母粉 ½小匙
起司 1/2-1 杯 （可選擇不加）
💕貼心小提示 ：
1。 在視頻中用的起司是披薩普遍用的拉絲的起司，您可以選擇各種適合您口味的起司.
2。 此食譜的食材可作8-9吋大小的蔥花大餅.
3。 在煎餅的時候建議用中火或中小火，每面煎7-8分鐘，但由於因為每家爐火大小不同，煎到一半的時候可以先檢查餅的顏色以確保爐火是否過大而提早焦黃甚至焦黑，此時可以下適度的降低爐火.
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The giant scallion pancake has a crispy crust, delicious sesame aroma, and soft fluffy layers with tons of green onions. Even after years of eating this, I never get sick of it.
I have been away from my hometown for more than 30 years. I often miss the food from there, so I'll learn to make them myself. The giant scallion pancake seems like a difficult thing to make, but it's actually very easy to make on your own.
If you like cheese, we've also included a version with 🧀 cheese and it's delicious! Check it out @ 5:55 in the video.
Ingredients :
All-purpose flour 250 g
Water 150 g
Sugar 3 -5 tsp
Yeast 1/2 tsp
Cheese  ½ - 1 Cup (optional)
Notes :
1. We used a Mozzarella cheese in this video, but you can choose any kind of cheese that you like. Mozzarella and cheddar are good options.
2. This recipe makes a scallion pancake that's about 8-9"
3. Medium low heat is recommended when pan frying. It's a good idea to check the color of the pancake while cooking, to make sure the heat is not too high. If it starts browning to quickly, turn the heat down.
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Music: Buddy - Bensound
www.bensound.com
Support by RFM - NCM: bit.ly/2xGHypM
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/...
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Artist: incompetech.com/
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非常感謝，做的太好啦，音樂再小聲一點就100分了！
謝謝妳的寶貴意見😊
謝謝分享😍看起來超美味
謝謝😍
儿时记忆，好吃！
是啊！儿時的回憶～～
今天又做了一个加芝士和培根肉末，老公特爱！谢谢🙏啦
哇～～我好像已經聞到那培根的香味了！肯定好吃😋⋯⋯謝謝妳的分享💕
I've made it on the stove and I made another one to cook in the oven . And frankly , I love the one cook in oven oh my ! It cook perfectly all arround the bread no black spots, golden brown all over and inside cook all perfectly!!! Must try it it's so good!!!🤗
We're so glad you like it 🙂 And yes, you're absolutely right, the oven works great for this too! Sometimes we'll use this dough to make individual rolls and oven bake them.
👍👍😋
想家了
我也是想🏠了~~~所以吃一口家郷的蔥花大餅，以解我思鄉愁💕
請問低溫發麵有建議幾小時口感最佳嗎？或者不要超過幾小時呢？謝謝真的迫不及待想跟著做了！
如果室温60F或低於60F最好，8-12小時最佳，超過也沒關係，低於8小時只要發酵2-3倍大皆可，一般人來說超過15小時就會變成sour dough, 有些人喜歡，我個人最喜歡在變成sour dough 之前的口感加香氣，sour dough 的口感好，但是個人不喜歡那酸味。溫度在短時間高達70F 也不是大礙。也可以把發酵的麵團存放在冰箱冷藏幾天沒問題。
請問第一次嘗試 如果封口沒有封好會影響口感嗎？ 因爲太貪心 蔥放太多 🥺表皮一直破掉😅
還是說 會影響鬆弛度呢？ 謝謝
放心，不會的. 只是外及破，煎的時候稍微小心一點就是了⋯⋯搞不好蔥跑出來，煎起來還更香呢！
@@fangokitchen9336 謝謝您的分享 🥰🥰
您好！請問這能包好蔥，然後直接放冷凍，需要時再取出來煎嗎？像冷凍蔥油餅皮的概念。
可以的。把包蔥的麵團擀成圓餅後(@4:14), 再把它完全密封包起來，可以存放冰箱冷凍一個月沒有問題的。要吃的時候先解凍後再煎效果會比較好。
謝謝解惑
Have you ever tried to refrigerate the dough at the last stage and fry later?
Hi Rosa. No, I have not tried that yet. In theory, I think it would work if you refrigerate before the final rise step (@4:00). After refrigerating, you may need to take it out and let it rest before frying. Maybe let it come to room temp and then rest another 20 min.
I made it yesterday. It turned out just like yours. Hubby was very happy.
That's great 👍
I'm glad your husband likes it!
請問餅剛下鍋開始煎時，為什麼要在上面噴些水呢？
就類似我們做生煎包或是煎餃，饀餅一樣，有用水燜的概念，這樣厚厚的餅的中間才比較容易熟透
謝謝～
不客氣🥰