Chinese Food
Scallion flavored hand grasping cake
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I've been staying at home for more than a month unconsciously. I'm tired of eating rice and porridge every day. I can't even mention the lovely steamed bread. In the past two days, I changed my way of eating. Today, I made scallion hand-held pancakes. I just finished frying one and the kid took it away. When I finished frying all the pancakes, he has eaten two. It's very popular. Let's share this delicious pasta with you today
Cooking ingredients
Cooking Steps
Step1:First of all, make scallion crispy-1. Heat the wok. Pour in the oil. Dry the scallion and put it into the sauteed fragrance. 2. Stir until the scallion turns golden yellow. Then turn off the fire. 3. Take out the scallion. Pour the hot oil into the flour slowly. Stir while pouring. 4. Mix the hot oil and flour well. It shows a delicate fluidit
Step2:Use the method of half scalding to mix the boiling water, cold water and medium gluten flour. 1. Turn off the fire immediately after boiling the cold water. Do not extend the heating time, so as to avoid the loss of water due to evaporation. 2. Pour the boiling water into the flour. While pouring, use chopsticks to stir continuously. Make loose flour flocs. 3. Then pour in cold water. Still, use chopsticks to stir while pouring to make wet dough. 4. Add oil. Gently rub Agglomerat
Step3:Put some oil on the dough. Cover with plastic wrap. Let it relax at room temperature for about 50 minutes
Step4:Rub the loose dough into three equal parts. Take one part of the dough, stretch it by hand, and roll it into a rectangle of 40x10cm
Step5:Dip some scallion pastry in the brush and brush it on the dough. Avoid evenly sprinkle salt or pepper around (about 1 / 3 teaspoon
Step6:Roll up the dough and stick the seal tightly. Use your hands to drain the air from both sides of the dough. Then slowly stretch it to about 85CM along the glute
Step7:Roll into a spiral shape. Flatten the dough at the end and press it down. Cover the dough with plastic film. Relax for about 30 minutes
Step8:Flatten the dough gently. Roll it out from the center. Roll it thin and round
Step9:Heat the pan and pour in a spoonful of oil. Spread in the dough. Heat over medium or low heat. Fry both sides into golden color
Step10:After frying, use a spatula to loosen the surface of the cake, and then press it inward from the edge to become loose
Cooking tips:* scallion pastry can be seasoned with salt and pepper. The remaining scallion pastry can be sealed and refrigerated for 7 days. When using, it must be stirred well before taking out the required amount * do not roll the hot water for too long, or there will be water loss * the relaxed pastry has a smoother appearance, is not easy to stick, and has ductility. When dough is especially wet and sticky, there is no need to rub it. After mixing the dry and wet materials into a dough, it can start to rest and relax * do not roll too tightly when rolling into a spiral shape. After relaxation, it can be rolled out smoothly * after rolling into a long strip shape, air bubbles should be discharged. Finally, when rolling thin, it is not easy to break * I use a Mo Fei pan to fry it. I have skills in heating it over medium heat and cooking it evenly.
