Chinese Food
Scallion cake (with clear layers and crispy mouth)
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Cooking ingredients
Cooking Steps
Step1:Add 115g water to 200g flour. Stir with chopsticks to form floccules.
Step2:Use your hands to knead the flocculent flour into a smooth dough. Cover with the plastic wrap and wake up for 2 hours (longer is better).
Step3:Let's make pastry at this time - pour 35g corn oil into the pot. Heat it.
Step4:Prepare 30g flour and 4G salt in the bowl. Then pour in the hot oil. Mix with chopsticks. Then the pastry is ready.
Step5:After the dough wakes up, it is divided into 4 parts.
Step6:Roll out the long oval shape of each dough, brush a layer of pastry, and sprinkle with chopped green onion.
Step7:Roll up from the bottom, as shown above.
Step8:Roll it up from left to right. Tighten the joint, as shown above.
Step9:Use the rolling pin to make a thin circle. It's finished.
Step10:Cook now and eat now - pour a little oil into the pot. After the oil is hot, put in the prepared scallion oil cake. Fry both sides until golden. Crispy taste. Take a look at this layer. It's really a fairy pancake.
Step11:If you can't eat it, spread a layer of flour on the plastic wrap. Then put the scallion cake on the plastic wrap and cover it. Put it in the refrigerator for freezing. When you want to eat it, you can take it out and fry it at any time.
Cooking tips:1. Flour is ordinary medium gluten flour. 2. About the time to wake up the dough. It's just to make the dough better. It's not necessary to make scallion pancakes. So it's normal for the dough to remain the same size. 3. About oil. I think corn oil and salad oil are OK. You can also try other oils to see if they taste good. There are skills in making delicious dishes.
