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Explore 《中文版/Chinese Version》蔥油餅，酥脆的外皮，層層又薄又軟的麵皮，伴著濃濃的葱香味，這是傳了四代，我們家的葱油餅！ with 2,721 views, 66 likes, and 2 comments. Experience the impact of this video content that has captured audience attention.

description : 現在的人都喜歡吃薄薄的二三層皮的蔥油餅，可是我們家的蔥油餅和一般的蔥油餅有很大的差別，我記憶中的蔥油餅應該是厚的像個千層餅，外層薄而酥脆, 內層多而柔軟... 小時候喜歡看著爸爸做葱油餅，手撖著諾大的麵皮，差不多是家中8-10人座的大圓餐桌那麼大.... 我喜歡爸爸做的又厚又大外層酥脆，但內層柔軟的葱油餅，我都是用手一層一層的剝著吃，酥脆的外皮包裹著一層層又薄又軟的麵皮，相伴著濃濃的葱香味，這就是我們胡家代代相傳的葱油餅！ 可是我的孩子小時候喜歡酥脆的，所以基本上我是厚薄都做，但是不論厚的或薄的我仍然會堅持用爸爸的方式一定會把麵皮撖薄到像一片薄膜，爸爸説既然要做我們就要儘可能做到最好⋯ 你問我,這個餅究竟留傳多少年了?我也不知道, 可是我知道在我們家至少已經傳了四代, 我想讓它繼續的留傳下去，因為現在做這種厚而酥脆的葱油餅的師傅已經越來越少了⋯⋯ [食材] : TBSP：大匙 tsp ：小匙 麵團 ： 中筋麵粉 300克 冷水 180克 盐 1tsp 食用油 1 TBSP [厚饼] ：（ 1个饼） 盐 1/3tsp 食用油 6 TBSP (比1/3 杯 稍多些) 葱 3-4根（切成葱末） [薄饼] ：（ 2个饼） 盐 1/4 tsp 食用油 4TBSP (1/4 杯) 葱 每个饼2根葱（切成葱末） 煎制 ： 食用油 5-6 TBSP（每面2-3TBSP) [小提示] ： 1.在此食谱中，您可以选择制作1個大約2-3公分厚的葱油饼或是2个約1公分厚的葱油饼 2.对于厚且酥脆的葱油饼 : - 您需先將麵團撖成直径約为26英寸（66克）的薄圆形麵皮。（如Vedio中所示） 3.对于薄且酥脆的葱油饼 -您需先將麵團撖成直径約为22英寸（56C）的薄圆形麵皮。（如Vedio中所示） 4.对于喜欢葱的人可以加倍食譜中葱的量 5.煎葱油餅所需时间： -厚餅（1英寸）用小火接近中火，盖子打开煎，每面需要煎4-6分钟 -薄餅（1/2英寸）用中小火，盖子打开煎，每面需要煎2.5 - 3分钟 以上估計煎餅的時間是以在美國爐火，如果您的爐子爐火較旺則需做適當調整，像台湾的爐子爐火非常旺，反之一般美国的爐子爐火相對就稍弱些 6. 如果喜歡更加酥脆的口感則需要在煎的過程多加些食用油 ========================================= Thin scallion pancakes are very popular nowadays. They generally have two to three layers and are convenient and quick. However, the scallion pancakes I like are thick and flaky, crispy on the outside with many soft yet flaky layers on the inside. When I was little, I loved watching my dad make scallion pancakes. He used to roll the dough out into a super large thin sheet, almost as large as a round dining table for 8-10 people. His scallion pancakes were thick, crispy, and soft at the same time with a fresh fragrance from the scallions. I used to peel them layer by layer and sandwich them between the crispy outer layers. This is the same scallion pancake that my family has been making and eating for generations! This recipe has been passed down in my family for at least four generations and now I will continue to pass it down. Whether I make a thin or thick pancake, I still insist on using the same techniques that my dad used. If you’ve never tried a thicker scallion pancake, be sure to give this a try. Ingredients : TBSP : Tablespoon tsp : Teaspoon Dough : All-purpose flour 300g Cold water 180g Salt 1 tsp Cooking oil 1 TBSP Pancake : [Thick pancake] : 300g flour makes 1 pancake Salt 1/3 tsp Cooking oil 6 TBSP (little more than 1/3 cup) 3-4 stalks scallion(green onion) (chopped into small pieces) [Thin pancake] : 300g flour makes 2 pancakes Salt 1/4 tsp per pancake Cooking oil 4 TBSP (1/4 cup) per pancake 2 stalks scallion(green onion) per pancake (chopped into small pieces) For Pan Frying : 5-6 TBSP cooking oil (2-3 TBSP each side) [Notes] : 1. This recipe can make either 1 thick scallion pancake or 2 thin scallion pancakes 2. If you like scallions, you can double the amount of scallions 3. Cooking Tips - Cook without a lid, uncovered - Exact heat setting will depend on your stove, i.e. stove tops in Taiwan tend to be much stronger than in the US - For a crispier texture, use more cooking oil when pan frying - Thicker pancakes will require more time at a lower heat (to allow the inside to cook thoroughly) - Use a non-stick frying pan :::::::::::::::::::: Music: Acoustic Breeze - Bensound Memories - Bensound Buddy - Bensound https://www.bensound.com ::::::::::::::::::::

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