Chinese Food
Thousand layer oil cake
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Pancakes are also called fat pancakes and oil dregs pancakes. It's a traditional snack in old Beijing. It's made of the leftover oil residue after refining lard and seasonings such as chives. It's crispy outside and crunchy inside. It's also nourishing and emitting oil. So it's called squeak cake
Cooking ingredients
Cooking Steps
Step1:Add 170g of warm water to 300g of flour and knead it into a dough. Do not pour all the water into the dough, but adjust it properly according to the water absorption of your flour. The dough is not smooth at this time. We cover it with plastic wrap or a clean wet cloth and wake it up for 10 minutes before kneading.
Step2:After ten minutes of waking up, the dough will soon be smooth. The dough is softer and harder than the steamed bread. The pancakes made by this way are delicious. At this time, if the dough is very hard, you can add a small amount of warm water to knead it several times. Knead the dough and cover with plastic film or wet cloth for more than half an hou
Step3:Let's make stuffing when we wake up. The first step is to pour 20 grams of vegetable oil into the pot, heat it and cool it for standby (just after frying the eggs and not brushing the pot, let's have a look
Step4:When the oil is hot, turn off the fire. When it's cold, we'll cut up the scallion spatula, chop the ginger into paste, and chop up the oil residue
Step5:At this time, the oil has cooled. We pour all the chopped green onion, ginger and oil dregs into the pot. Add 2G of Wuxiang powder, proper amount of soy sauce, 6G of salt and 2G of sesame oil and mix them evenly
Step6:Oil residue filling after mixing evenl
Step7:Roll half the dough out 0.5cm Slice left and right. Spread the oil residue filling on the crust as shown in the figure. Leave a little space at the bottom right without filling.
Step8:Cut and fold as shown. Step
Step9:Step
Step10:Step
Step11:Step
Step12:Step 6. After the last step is folded, pinch the edge tightl
Step13:Then press it gently with your hand. Turn it over after pressing one side, and then press it again until it is in the status shown in the drawing
Step14:Heat the pan over low heat. Put the cake in the pan. Cover the pan and simmer for a few minutes. There is no need to brush the oil in the pot. The grease in the cake will permeate by itsel
Step15:After two minutes of stewing, shake the pot and feel that the oil cake can shake easily. Turn over. Continue to cook on a low heat. At this time, you don't need to cover the pot. If you cover the pot, it will make the crispy skin just baked sof
Step16:Shake the pot and the oil cake easily. If you are afraid of not mastering the fire, you can turn it over with a shovel. If you don't think the fire is enough, you can extend it for another minute or two
Step17:It's ready to serve as a crunchy pancake. When it's hot, cut it into small pieces with a knife. When you cut it, you can hear the creak. You're always in a good mood. Bite on the outer skin, crispy insid
Cooking tips:1. Kneading the dough with warm water can make the dough softer. The wake-up time can only be long but not short. Otherwise, the dough will leak when the dough is not extensible. And the crust will also be thick. 2. Without five spices, you can use thirteen spices instead. No one can leave it alone. 3. Ginger powder can be used instead of ginger powder if you don't like ginger paste. This material can't save cooking skills.
