![](https://p0.ssl.img.360kuai.com/t01ba32485d6a341a79.jpg)
当我知道买手把这个黄油葱油饼的价格谈到,58块钱20片,一片2.9块钱,我是相当激动地自己囤了4份。
四份是80片,不夸张,自己当早餐吃,不到俩月也就消耗完了,因为我控制不住每天只吃一个。
丨点击以下图片购买丨
![](https://p0.ssl.img.360kuai.com/t010a26c1cbc2e2f2c4.jpg)
今天推荐的这款魔域桃源黄油葱油饼一直走的是小众渠道,只在社团、线下、自媒体定做,这种形式更考验制作配方、口感的受欢迎程度。
每次开团都是要排单的,先下单的如果没有其他特殊原因,会依照次序先发货。
第一次吃葱油饼的同事,发出了吃货灵魂怒吼:这个葱油饼有毒!
![](https://p0.ssl.img.360kuai.com/t019e712f4b868e0510.jpg)
下锅煎烤,酥层渐渐鼓起,焦黄,酥脆,小香葱在油的煎烤下,逼出浓郁而独特的香气。
闻着就想吃。
做好的葱油饼,外层焦黄松酥脆,撕开咔咔酥,里层软嫩,吃起来喷香。
这是碳水带来 极致的满足。
![](https://p0.ssl.img.360kuai.com/t015aa654b512502357.jpg)
不少人因为这口酥软脆香!原谅了它高碳水,甚至发出“就要吃碳水”的呼吁声。
当然要想做出一张合格的葱油饼,功夫要足够深。
葱油饼摊子老板,每天一大清早天还没亮就开始忙活,看似简单的葱油饼,制作过程却相当繁琐:擀面、涂油酥、抹猪油、垒上大堆葱花,压制成饼......
![](https://p0.ssl.img.360kuai.com/t01741c149a2fb90b6a.jpg)
然后先煎后烘。
煎能激发葱香并获得松脆的口感,烘则能去除多余的油脂和水分。
一套流程下来,至少20分钟,金灿灿、香喷喷、脆而不油的葱油饼才出炉。
![](https://p0.ssl.img.360kuai.com/t01f142e2cb2f1cc1da.gif)
别看这小小一张葱油饼,它的制作过程相当繁琐。
单是油酥制作,起酥效果等等,就难坏了一大堆家庭主妇。
用油也很讲究,想要地道讲究,油就要3种,猪油起酥,黄油煎烤,大豆油抹面.....
只能用小香葱,不能选择大葱,大葱一是香气不够浓郁,二是在高温油煎炸过程中,容易发苦,只有鲜嫩的小香葱,切碎以后混合在面饼里,才能把葱的香味完全激发出来.....
![](https://p0.ssl.img.360kuai.com/t01a308096d4cd99b92.jpg)
大品牌的葱油饼,5片要100多,一片20块左右。
![](https://p0.ssl.img.360kuai.com/t01eaa37e6098a9499e.jpg)
附近小吃店一份葱油饼价格也是高达14.8左右。
![](https://p0.ssl.img.360kuai.com/t01e47b73120941ef28.jpg)
咱们这次上架的黄油葱油饼,20片才58块钱,一片相当于2.9元。
丨点击以下图片购买丨
![](https://p0.ssl.img.360kuai.com/t010a26c1cbc2e2f2c4.jpg)
大家肯定有疑虑,价格这么良心,那口感和配料有没有啥猫腻呢?
其实市面上偷工减料,滥竽充数的很多,为了节约成本,把价格卖便宜,很多葱油饼都添加了起酥油,这种起酥效果好,但对胃有刺激,而且口感会大大有折扣。
![](https://p0.ssl.img.360kuai.com/t01aee1f2789fc7609d.jpg)
咱们卖的这款,我跟大家保证,绝对没有偷工减料,反而要比市面上一般葱油饼半成品更优秀!
据负责人跟我们介绍:
“别看我们卖的比网上100多5片的那个大牌便宜,大家去对比看看我家用的配料比他们好!我们就是不会打广告,吃过的人都会回购”
![](https://p0.ssl.img.360kuai.com/t01010329793bb0ae12.jpg)
![](https://p0.ssl.img.360kuai.com/t0166642c3127c6dd4e.jpg)
咱们这款确实不含起酥油,配料表非常干净。
![](https://p0.ssl.img.360kuai.com/t01e3f908d0a1e224be.jpg)
负责人继续介绍:
“我们这饼用3种油做出来的,黄油,猪油,大豆油。市面上很少有葱油饼用到3种油,因为成本高啊。
我们不添加起酥油,用猪油起酥,那个猪油厚、白、香,看起来像雪花膏一样,放进葱油饼才好吃,成本高一些,但是比起酥油健康”
![](https://p0.ssl.img.360kuai.com/t014b2dd358e9669609.jpg)
“黄油用的是进口安佳黄油,非转基因大豆油”
![](https://p0.ssl.img.360kuai.com/t01adec7dd8e509fbac.jpg)
![](https://p0.ssl.img.360kuai.com/t017c76c3286feb79bb.jpg)
加热香的呀,闻着都流口水,大豆油我们都用的是非转基因,非常安全,孩子老人孕妇都吃的放心。”
煎过程中,起酥效果太明显了!
煎好的葱油饼,酥层焦脆,分层明显。
![](https://p0.ssl.img.360kuai.com/t017576480d4a63805e.jpg)
“面粉是专门定制、精心挑选过的。”
我们用过很多牌子的面粉,有的不够劲道,做出来的饼发不起来;有的发黑,颜色不对不好看.....这都是根据大家伙提出的意见做的修改”
![](https://p0.ssl.img.360kuai.com/t018dc626cc3f29b909.jpg)
“嫩的能掐出水儿来的小香葱”
![](https://p0.ssl.img.360kuai.com/t01002a9d5a7c31995f.jpg)
“我们用的葱,都是带着泥的小香葱,鲜嫩的能掐出水儿来,你们去试试那种大葱,做出来没有这么香的,而且颜色也不好看!”
![](https://p0.ssl.img.360kuai.com/t014f4b0ca0f8114d7e.jpg)
![](https://p0.ssl.img.360kuai.com/t0182c905d15b9dada9.jpg)
加了足量的小香葱,吃起来满口葱香。
![](https://p0.ssl.img.360kuai.com/t01b7031b4870138b8b.jpg)
做了大半辈子饼的老师傅,对面团的拿捏是机器无法取代的。
每次调整,调试,都是老师傅亲自监督指导。
![](https://p0.ssl.img.360kuai.com/t015b9958c175386d5a.jpg)
越是家喻户晓的小吃,越是讲究,差一点儿事儿都不行。
![](https://p0.ssl.img.360kuai.com/t019f1d5914f36a6aad.gif)
这次除了葱油饼,还有梅干菜饼,两种口味。
![](https://p0.ssl.img.360kuai.com/t016f649c96fb67ec2b.jpg)
梅干菜的选用浙江宁波的梅干菜,无蒸烤自然风干,风味十足。
![](https://p0.ssl.img.360kuai.com/t01205dc6cce6a00040.gif)
咱们都是冷链配送,货到后一定及时冷冻保存。
![](https://p0.ssl.img.360kuai.com/t0106f54d5bfd086137.jpg)
葱油饼/梅干菜饼不需要解冻,不需要放油,拿出后撕开两片薄膜,直接下锅即可。
魔域桃源黄油葱油饼/黄油梅干菜饼(20片装)
不含起酥油 一片低至2.9
粉丝优惠价:58元
丨点击以下图片购买丨
![](https://p0.ssl.img.360kuai.com/t0193b721e2407eb4cc.jpg)
![](https://p0.ssl.img.360kuai.com/t01f0fcba625ff1b9b0.jpg)
![](https://p0.ssl.img.360kuai.com/t01c33fff2d6e5574b8.jpg)
![](https://p0.ssl.img.360kuai.com/t01da0ff0da00315fdc.jpg)
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麻怕念1771满口酥脆,葱香扑鼻的葱油饼是怎么做出来的呢 -
糜卓嘉14760215752 ______ 葱油饼是北方地区特色小吃的一种,属闽菜或鲁菜菜系.中国福建,山东、东北、河北等地都有该小吃.口味香咸,主要用料为面粉和葱花.是街头、夜市的常见食品.那么满口酥脆,葱香扑鼻的葱油饼是怎么做出来的呢? 1、首先,把精制粉...
麻怕念1771怎样做葱油烧饼外皮酥脆,内心软,久至不硬,一直保持松软.是电烤箱出葱油烧饼久至不硬一直保持松软. -
糜卓嘉14760215752 ______ 葱油薄烧饼的做法步骤 1. 40克面粉中放入盐、五香粉、葱 2. 把热油倒入面粉中搅拌成酥油 3. 300克面粉中放入酵母,用温水搅成絮状揉成面团,进行发酵30分钟 4. 排气后擀成薄面皮 5. 涂上酥油 6. 卷起 7. 分成剂子 8. 剂子两头捏紧往中间折,口朝下擀成椭圆形 9. 放入烤盘,表面刷上水,撒上芝麻 10. 烤箱预热,180度10分钟左右,表面鼓起、金黄即可 小贴士 饼的厚薄根据自己喜欢,我的很薄很脆.面只要半发面就行
麻怕念1771你们怎么做葱油饼,色香味俱全?
糜卓嘉14760215752 ______ 做法一【制作食材】【主料】面粉500克【辅料】葱花,100克,盐、油、花椒粉各适量.【制作方法】1)将面粉、水拌和均匀, 揉成面团, 搓成长条; 2)放入生坯,擀成围片,刷上油;3)将葱花、盐、油、花椒粉拌和,均匀地撒在圆片上...
麻怕念1771怎样做葱花饼外酥里嫩 -
糜卓嘉14760215752 ______ 用料 普通面粉 500克 鸡蛋 2个 热水 270克 葱花,盐 适量 植物油 适量 八角 1大个 小苏打(油饼外酥里嫩的关键) 两小撮 外酥里嫩的葱花油饼的做法 普通面粉里,放入两个鸡蛋,用手指捏两撮小苏打.不要多了.先用筷子把它们搅拌均匀.然...
麻怕念1771葱油大饼怎么做出来色泽好看口感好,都用了那些材料和如何制做? -
糜卓嘉14760215752 ______ 其实不是很难的,就是有点复杂. 材料: 450克左右的面粉,1茶匙的酵母,1茶匙盐和少许味精.(你在国外,酵母在国外应该叫instant yeast). 250毫升的温水 30克的糖 60克的葱 做法: 先把酵母 和一小勺糖放100毫升温水里搅拌开,再...
麻怕念1771又松又软又脆又薄还有点甜的葱花千层大饼该怎么做 -
糜卓嘉14760215752 ______ 用料 中筋面粉 500克 葱 调和油 老菜籽油 千层葱饼的做法 1. 350克温水,20克调和油,500克中筋面粉揉成面团,不沾手手感软,揉好后放置10-20分钟醒面(这点很重要) 2. 分成4个小面团,将小面团擀成一张大面皮越薄越好…… 3. 在擀好的面皮上撒上盐,再倒入调和油用手轻轻抹匀,最后撒上葱(葱洗干净要晾干去葱白切葱花) 4. 将面皮卷成一条 5. 再卷成一圈,放几分钟 6. 再慢慢擀成饼 7. 先将菜籽油烧热冒烟后等油温降下来后再放去葱饼,煎到2面金黄就OK了!用老菜籽油煎的葱饼特别酥特别香😋(不喜欢吃太油的亲可以在锅里刷一层薄薄的调和油煎饼)
麻怕念1771葱油煎饼怎样做的?谢谢 -
糜卓嘉14760215752 ______ 材料 面粉250克,酵母2.5克,水130克,白糖5克,盐2克 做法1.面团原料混合成团,发酵至两倍大 2.然后发出来有很多小气孔哦 3.加入植物油20克揉至光滑的面团 4.分成六份小面团 5.葱花切成末,加入其他原料,混合均匀 6.将小面团擀薄后,...
麻怕念1771怎样炸油饼 -
糜卓嘉14760215752 ______ 葱油饼 第一招:轻松制作完美面团 要制作香Q的面团,绝对少不了「烫面」这重要步骤喔!烫过的面团在口感上绝对会比较香Q扎实.还有可以让面团好吃的秘方吗?如果揉坏了面团要怎么办?让我们来教你怎么抢救你的面团吧!步骤1 过筛 ...
麻怕念1771葱油饼的制作方法 -
糜卓嘉14760215752 ______ 葱油饼 第一招:轻松制作完美面团 要制作香Q的面团,绝对少不了「烫面」这重要步骤喔!烫过的面团在口感上绝对会比较香Q扎实.还有可以让面团好吃的秘方吗?如果揉坏了面团要怎么办?让我们来教你怎么抢救你的面团吧! 步骤1 过筛 ...
麻怕念1771葱花饼如何做才能松软 -
糜卓嘉14760215752 ______ 方法一:用较热的水(手耐不住的温度)和面,烙出的饼,就比较软,放凉了也不会很硬.这就是俗称的“烫面饼”; 方法二:和面时,加入一些鸡蛋、熟油,烙饼也会松软.