Chinese Food
Crispy scallion pancake
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Scallion cake is a traditional Chinese food. I like it from childhood. It's golden and crispy. It's delicious. Now the weather is getting cold. A bowl of white porridge in the morning. Two pieces of scallion cake. It's easy and comfortable to eat. It's not difficult to make scallion cake. It doesn't take time. Friends who have time must learn it. If they learn it, they don't have to go out to buy it again. It's probably not clean. I teach them You are a family practice. Layers of crispy. Cool will not be hard.
Cooking ingredients
Cooking Steps
Step1:Prepare 200 grams of flour. Divide the flour into two parts. One is about two-thirds. The other is about one-third.
Step2:Add 100g boiling water to two-thirds of the flour. Stir with chopsticks to form floccules. Add cold water to the other third of the flour. Stir to form floccules as well.
Step3:Add about 20 grams of vegetable oil to the wadding.
Step4:Use your hands to knead the dough into a uniform dough. The dough should feel very soft, not hard. It feels a bit like the softness of the earlobe. Cover with the plastic wrap for at least half an hour. Or put it in the refrigerator overnight.
Step5:Pour the wake-up dough on the table. Knead the dough again to a smooth and delicate state. If the dough is sticky, sprinkle a proper amount of dry flour on the table in advance.
Step6:Use a knife to divide the dough into four parts. The weight of each part should be the same as possible.
Step7:Knead each dough into a circle, flatten it by hand, roll it into a round thin sheet, spread a layer of vegetable oil, sprinkle a thin layer of salt, sprinkle a little dry flour, sprinkle salt for seasoning. Sprinkle oil and flour to make a simple pastry. The scallion cake made of pastry will crumble layer by layer.
Step8:Sprinkle a layer of shallot on the pancake. If you like, put more. If you don't like to eat, put less. Then cut a knife as shown in the picture. Roll it up from one side.
Step9:Pinch the bottom of the rolled dough tightly with your hands. Otherwise, the bottom of the pancake will easily spread out. The shallot will leak out.
Step10:Stand up the package. The tip is up. The thick one is down.
Step11:Flatten the dough with the palm of your hand. Don't use too much force. If you roll the dough, you will get a lot of air. If you press hard, you will burst the crust.
Step12:Use a rolling pin to roll the dough into a thin cake. If you roll it, it will stick to the rolling pin. You can also sprinkle some dry flour on the dough to prevent sticking.
Step13:Prepare a non stick pot that is heated evenly. The pan can also be used. Brush a thin layer of oil inside the pot. Preheat with medium or small heat.
Step14:Put the cake embryo in the pot. Fry it yellow on both sides. Brush a layer of oil when you fry the other side. Then both sides of the cake will become burnt and crisp. The color is particularly beautiful.
Step15:Fry all the pancakes in the same way in turn. This pancake is very soft. Layers can be torn. It's the same as the pancak
Cooking tips:Different brands of flour have different water absorption. The amount of water is not fixed. It can be increased or decreased according to the state of the dough; the boiling water added to the flour. If the boiling water is just boiled, add it to the flour slowly and mix it evenly with chopsticks at the same time. In this way, the heat of the flour will be more even; when you sprinkle the shallot, you can sprinkle a layer of white sesame on the cake at the same time. In this way, fry it The flavor of the pancakes is stronger; the heat should not be too big or too small. Too big is easy to fry. Too small is easy to be mixed in the middle. Try twice more to master it. When pancakes are being fried, try to use a thicker pot. The thicker pot is heated more evenly. It will not be heated too fast to cause the paste bottom of scallion oil pancakes. There are skills in making delicious dishes.
