Chinese Food
Pancake dough with scallion oil crust
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All purpose pie dough. You can use it to cover all kinds of pies. Aunt Huang signs scallion pancakes. Never overturn. You look for me if you overturn
Cooking ingredients
Cooking Steps
Step1:Mix the flour and a pinch of salt evenly. Add water. Mix with chopsticks while adding to make a big waddin
Step2:Knead it into a dough. It doesn't need to be smooth. The dough will lose its sticky hands.
Step3:Stick the dough and cover with plastic wrap and wake up for 20 minute
Step4:After waking up for 20 minutes, knead it again. It will be smooth after a few times. Put a little vegetable oil on the front and back of the doug
Step5:Continue to stick the dough and cover it with plastic wrap. Wake up for more than 2 hours. It's better to stay awake in the refrigerator and freezer overnight.
Step6:The scallion white part is used to fry the scallion oil. Put 40g vegetable oil in the pot. Add in the scallion and fry slowl
Step7:Mix the dry materials in the pastry in a small bow
Step8:Fry the shallots until they are brown and soft, and then fish them ou
Step9:Wash the scallion oil into the flour mixture while it is hot. Stir and wash the oil
Step10:Stir well. Finish the pastry. Keep cool for later use.
Step11:Cut the green part of the onion for use.
Step12:The dough with good recovery has a good ductilit
Step13:Take out the dough after waking up. Do not knead it. Use your hands to shape the long strip. It doesn't matter if the surface is not neat or smoot
Step14:Eight doses. About the same size.
Step15:Take a pasta and press it with your hand. Here you can roll it with a rolling pin, but you can push it away with your hand. Cover other unused flour with plastic wrap to prevent the skin from drying ou
Step16:Use your hands to stretch the four sides. The dough can be very, very thin. You can see through the table.
Step17:Apply a layer of pastr
Step18:Sprinkle with scallion. It's easy to get out of wate
Step19:Roll up and down the long side to the middle by han
Step20:Take another end. Stretch and roll
Step21:Continue volum
Step22:At the end, press thin and close at the bottom of the doug
Step23:In this way, we can make a blank. All eight should be done well in turn.
Step24:Put a little oil in the pot after the pot is hot. Wait for the time when the oil is hot to roll out the cake. It's the same. Just press it by hand. Roll it out to make a cake about 35 mm thick. It doesn't matter if there's a little lea
Step25:After the oil is hot, put it into the pot and bake for 23 minutes. Shake the pot. The cake can slide in the pot by itself. And the sound of Shua indicates that the bottom is starting to be crispy
Step26:Turn over for 12 minutes. Turn over after the surface starts to bubble. The cake will bubble up. The surface will be golden and crispy.
Step27:If you can't finish eating, you can roll it out and freeze i
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Cooking tips:There are skills in making delicious dishes.
