Chinese Food
Old Shanghai scallion cake
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I miss the scallion cake made by laotangkou when I was a child. I haven't eaten the authentic Shanghai scallion cake for more than ten years. Although I can't compare with the taste of my uncle, I can still make it.
Cooking ingredients
Cooking Steps
Step1:I use the ordinary flour bought in the supermarket, that is, medium gluten flour. Weigh 500g and put it into the container of flour and a small spoon of salt.
Step2:Pour in 240g boiling water. Do not pour it in one time. Stir with chopsticks while pouring. Let the flour absorb hot water evenly. Attention. It must be boiled water.
Step3:Soon, the flour will turn into snowflakes. Then add 120g cold water.
Step4:The later work will be finished by the noodle making machine. Use the first and second gears for noodle making. About 2030 minutes. The dough of this formula will be very rotten, very soft and easy to stick on the mixing bar. So take the dough off the mixing bar every few minutes. Mix it with the dough at the bottom of the container. Otherwise, worry about the dough and uneven.
Step5:The dough has a lot of water, so it's very sticky. Don't worry about it. Cover with plastic wrap. Cook for 1 hour.
Step6:You can prepare ingredients for noodles. Onion 50g. Lard 30g. Please peel off the transparent film on the surface of lard, and then cut into small pieces. Three oils are needed for authentic Shanghai scallion pancakes. One is lard.
Step7:The second kind of oil is the key to the layering and softening of the inner layer of scallion cake. Take 20g flour, 40g cooking oil, 2 tablespoons salt and mix. This is called butter. My taste is light, so I put less salt. You can adjust the proportion of salt according to your taste.
Step8:An hour later, take out the dough and put a layer of cooking oil on the tablecloth. At this time, the three oils are complete. Roll the dough over the oil. It won't stick so much. In the picture, the proportion of dough water is a little small. Under normal circumstances, the dough should be soft and collapsed. It will not be so shaped.
Step9:Divide the dough into small ones. Each 50g can be divided into 17. Single dough should not be too large. Shanghai snacks are small and delicate. Apply a layer of oil on the dough surface. This way, the dough will not stick even if it is squeezed together. If it is put in the refrigerator, it can be put in the refrigerator for the next day.
Step10:Take a small ball, rub the long strip first, then flatten and thin it. The width is about 4m and the length is about 30cm. The greased dough is easy to make. You don't need a rolling pin. Just press it with the palm of your hand. Press the dough a little thinner. Apply a small spoon evenl
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Cooking tips:1. If you use your hands and flour, it will be more difficult. Because unlike bread dough, you can knead it smooth and not stick to your hands. So you have a bread machine or dough mixing machine at home. You can save a lot of effort by using its mixing function. 2. The frying process should be patient. Don't be impatient. Use a small fire. 3. The process of pressing the dough into a cake shape is most easily scalded by hot oil. Be careful. There are skills in making delicious dishes.
