♡葱油饼 Scallion Pancakes♡

冷冷的早晨,
来几片热腾腾刚上碟的*油葱饼*
葱香味，别有一番风味！

食谱参考于 Guai Shu Shu 的Chinese Scallion Pancake 葱油饼

材料:
青葱 1大把 (约15小棵） 洗净用干净的布抹干水份，切粒
面粉600克
滚水 300克
冷水 80克
盐 1茶匙
食油 3大匙
胡椒粉适量

做法：
1.准备一个大铁盆，将面粉和盐倒入，然后慢慢地加入滚水，用筷子搅拌均匀。

2.接下来，慢慢地倒入冷水混合均匀。当加入冷水混合后，面团温度下降就可以用手把面团       搓至三光（面光、盆光和手光）。然后盖上湿布休面30分钟。

3.半小时后，将面团取出，放在已撒上少许面粉的工作桌上，然后用面杆将面团杆成薄片
（约1~2mm)，然后涂上一层食油，撒上胡椒粉和青葱。
4.慢慢的将薄面团卷起成条状。将卷好的面团切成8份，每份小面团涂上食油，放入已涂上油的容器内，再用湿布盖起来，休面2~3小时。（休面时间越常，做出来的葱油饼口感会更软）

5.3小时后，将面团再次拿出来，用面杆杆成圆片。

6.预热不沾平底锅，喷入少许油，将葱油饼放入平底锅内，以中火煎至两面熟（期间时不时要翻面）
7.煎好后，趁热享用。

Ingredients:
15 stalks of scallions, washed & clean, dry up with kitchen towel, chopped
600g of plain flour
300g hot boiling water
80g cold water
1 teaspoon of salt
3 tablespoon of cooking oil
dashes of pepper

Method：
1.Put the flour & salt into a big bowl, add in hot boiling water, use a chopstick to stir the flour until sticky dough.
2.Following add in cold water gradually, and the temperature of the dough slightly cold, you may use your hand to kneed the dough until it form smooth, Cover the dough with a piece of wet cloth, let it rest for about 30 minutes.
3.After half an hour, put the dough on the working surface, dust it with some flour, and roll the dough to 1~2mm thinkness. Brush it with some cooking oil and on sprinkle some pepper and scallions on it.
4.Fold in and roll the dough slowly, cut it into 8 pieces equally. Greased the dough with oil and put in a lightly grease container, cover it with a wet cloth and let it rest for 2~3 hours.(The more longer the dough rest, more softer will be the pancake)
5.After 3 hours, take out and put the dough on the working surface, roll the dough flat with rolling pin.
6.Preheat non stick pan, spray some oil on the pan, pan fry the pancake until medium heat until both side golden brown (you may need to flip the pancake few times to ensure the pancake well cooked)
7.Served the scallion pancakes in hot.