从有记忆以来，我觉得姥姥做的饭菜是最好吃的。无论是何种食材，只要经过姥姥的加工，要口感有口感，要味道有味道。即使是家常便饭也能做出和一般人做不出来的特色。旋饼就是我的最爱之一。
旋饼和烙饼看起来都是饼类，但旋饼与烙饼做法不尽相同，口感更是不同。喜爱面食的美食爱好者随便一口便能尝出其不同。就象拉面和手擀面条的不同，前者需要对面食原料的理解,身心的投入，以及对火候的掌握调节。后者只需力气和适当的水面比例。旋饼的特点是外焦里嫩，把酥松香脆和柔润巧妙地合为一体。 烙饼的特点是筋道可口。事实上，会做旋饼的人完全可以做出各种各样的`烙饼，但天天做烙饼的人不一定可以做出一张像样的旋饼。
由于姥姥没有留下具体的食谱，我只好凭回忆和尝试，目前好像找到了旋饼的感觉。但愿能达到姥姥的一半水平。
旋饼基本做法
Ingredients (for 12 pieces):
1. 3 cup all-purpose flour （500g）
2. 1/3 cup cold water + 1 cup boiling water + 1 tablespoon oil （total water is about 330g）
3. 3 teaspoon salt
4. 4 tablespoon oil
Directions:
1. Add flour and 1 cup boiling water into flour mixture, mix them well。
2. Add 1/3 cup cold water ,1 tablespoon oil into mixture combine to form dough, relax 30 min.
3. Take dough out of bowl on a floured surface knead it well and cut it into three pieces.
4. Took one piece press down it into about 0.2 cm thick flatter circle. Scatter surface with 2 tsp oil and 1/2 tsp salt（figure1）. Roll it up to form a log (figure 2).
5. Cut the log into four pieces (figure 3). Took them one by one, roll and coil every piece up to form a disc (figure 4). Cover with plastic wrap and let it rest for 1 minutes。
6. Roll out discs into four 15-cm circles.
7. Repeat step 4 to 6 for another two pieces of dough.
8. Heat the pan in 310 oF. Place them in a non-stick pan coated with 1/2 tbsp oil. Cover with a lid until golden. Turn it over, add 1/3 tbsp oil and cook for about 2-3 minutes until golden.
9. Increase the pan temperature to 350 oF add 1/3 tbsp oil cook each side about 30 seconds to let surface crispy.
10.Took out from pan, and put four pieces into a dish, Shake them to loose. (figure 5)
烙饼做法见blog.wenxuecity.com/myblog/68336/201502/15961.html
