![](/images/node/16/167636.webp?1638100428)
原料
中筋面粉150g, 老南瓜50g, 葱花20g, 面粉8g, 盐3g, 五香粉1g~2g(按各人口味放), 玉米油14g, 水90g
步骤
1 50g南瓜切片放入料理机加水打成南瓜泥
![](/images/seq/44/445636.webp?1638145854)
2 南瓜泥入锅中煮开,马上倒入面粉内用汤匙拌匀,别用手会烫到,如果觉得水分少了可以加很少量的冷水,面凉一点后揉匀
![](/images/seq/44/445639.webp?1638145854)
3 揉十几分钟至光滑,盖上醒面半小时
![](/images/seq/44/445653.webp?1638145854)
4 醒面时间里来做油酥,面粉、五香粉、盐、放入小碗里
![](/images/seq/44/445654.webp?1638145854)
5 油烧热倒入快速拌匀
![](/images/seq/44/445669.webp?1638145854)
6 拌到无干面粉
![](/images/seq/44/445671.webp?1638145854)
7 葱花切好备用
![](/images/seq/44/445672.webp?1638145855)
8 醒好的面团擀成长方形
![](/images/seq/44/445686.webp?1638145855)
9 抹上油酥
![](/images/seq/44/445688.webp?1638145855)
10 撒上葱花
![](/images/seq/44/445702.webp?1638145855)
11 像小时候做纸扇子的折叠法,叠起来
![](/images/seq/44/445713.webp?1638145855)
12 再盘成圆型,尾部收入面团下面
![](/images/seq/44/445718.webp?1638145855)
13 轻柔的擀成圆型大饼,擀太重就会把葱花挤出来
![](/images/seq/44/445733.webp?1638145855)
14 平底不粘锅放油,把饼轻轻放入
![](/images/seq/44/445734.webp?1638145855)
15 全程中小火,用锅铲轻轻按压,让饼松开变成有层次
![](/images/seq/44/445745.webp?1638145855)
16 出锅切片
![](/images/seq/44/445760.webp?1638145855)
17 金黄的颜色,浓浓的葱油香,可以美美的开吃了,大家为在乎的人做早餐吧
![](/images/seq/44/445763.webp?1638145855)