Chinese Food
Soft crisp, fast breakfast - Kwai cake.
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When I was a child, grandma often made scallion hand-held cakes. When I grow up, I always miss the crispy taste. So when I have time, I do it by myself. When you are not busy, you can make more cakes at a time and put them in the refrigerator to be frozen. You still remember when I made oil noodles, I said I made more noodles [hehe]. Yes, I used the dough that I made the oil noodles the day before. So it was very fast
Cooking ingredients
Cooking Steps
Step1:Add salt to warm water and pour into flour. Mix side by sid
Step2:When the dough is basically formed, start to knead it by hand. Add water or flour according to the humidity
Step3:Knead into a smooth dough. Cover with plastic wrap and wake up for about half an hou
Step4:The wake-up dough is relatively soft. It is divided into the appropriate size of the dosage. The surface is smeared with oil. Cover the plastic film and wake up for another 20 minutes. This kind of extensibility is better
Step5:Pastry is made of flour A kind of Edible oil A kind of Five flavor powder is stirred evenly. I use the leftover seasoning powder of instant noodles to replace the five flavor powder. It doesn't waste at all [hehe]. If you think the flavor is heavy, you can add salt or five flavor powder directly.
Step6:Take a dosage and roll it thin. Brush the pastry on the surface and sprinkle with scallion. Use a knife to cut more on the dough
Step7:Roll up from bottom to top. Dish into a round pie shap
Step8:Flatten and roll it into a round cake of proper siz
Step9:Rolling out a good cake looks like thi
Step10:Put the cake embryo into the pan. Light the pancake. Brush the oil on the surface of the cake so that it will not paste easily after turning ove
Step11:Turn off the fire when the two sides of the cake are slightly golden. Use chopsticks and spatula to tear the cake apart. It's easy to tear because the cake cuts through the edge of the knife
Step12:Dish in and out of the pot in time. The inner layer is soft and the outer layer is crisp
Step13:In the evening, before going to bed, the rice cooker cooks red bean and barley congee. During the pancakes, it cooks the self-made three color Tangyuan a few days ago. When it's added to the congee, it's red bean sauce Tangyuan [hee hee
Step14:Detai
Step15:Kwai can be done more when you are free. The middle is kept open with fry and refrigerated in the fridge. It can be put in a long time. So you can eat the flapjack in the morning. That's the quick breakfast
Cooking tips:1. The amount of dough can be added according to your own needs. It's good to adjust it according to the humidity of the dough. It can be made more at a time, because the cake embryo can be kept for a long time; 2. The butter of the pastry is mixed directly with other materials. It can also be heated and poured on the pastry materials; 3. The pastry should be rolled thin as much as possible, so it's easier to layer and crisp; 4. The pastry should be cut with a knife on the board as much as possible. It's easy to use the pad Scratched. There are skills in making delicious dishes.
