Chinese Food
Pan fried scallion cake
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This cake was sent to my blog some time ago. In fact, compared with Western-style pastry, Chinese-style pastry is also very popular with me. Especially this scallion oil cake. The material is very simple, but the taste is slowly tasted. Crispy skin. It's fragrant with scallion, sesame, salt and pepper. It's just like we live a plain life. Sometimes we have a little mood. We will be satisfied. This cake is also breakfast one day on national day. I used it with brown sugar and glutinous rice porridge. It's a very good match. There are old people or dolls at home. This breakfast is absolutely warm. Love is born. -
Cooking ingredients
Cooking Steps
Step1:1. Prepare flour. 2. Add some boiling water to flour and stir it into floccules. Then add some dry flour. 3. Knead it into a smooth dough. Cover with plastic wrap and let it stand for a while. Wake up the dough (the dough in the picture hasn't been completely kneaded yet, please ignore it). 4. Cut the chives into pieces. Prepare sesame, salt and pepper. Put some salad oil into the pot and heat it to cool. Then put some flour into the dough The proportion with oil is 1-1) 5. Sprinkle a little dry powder on the console to prevent it from sticking. Roll the dough into thin sheet
Step2:6. Brush on the pastry. Sprinkle with shallot, salt and pepper, sesame 7. Use a knife to cut several equal parts on the edge of the cake 8. Wrap them up in overlapping pieces 9. Fold them up and close them down. Roll them into thin pieces 10. Heat the pan and put in some oil 11. Fry the cake until golden on both sides 12. Slice them into a plate and enjoy them. Also, use chopsticks to spread them into small pieces
Step3:Very crisp
Step4:Do you want a piece?
Cooking tips:1. The dough of scallion pancakes is dead face. It can be scalded with boiling water. It can also be cold water and noodles. 2. The dough must be smooth with three lights, namely, the surface is smooth, the hand is smooth. 3. Add a proper amount of whole wheat flour into the flour. The nutrition is more comprehensive. The taste is also more fragrant. 3. The butter in the pastry is crisper with lard. I didn't change to cooking oil in my family. The effect is just as good. 4. I use ready-made salt and pepper occasionally If you have time to make your own salt and pepper. The taste is more rich. 5. If you want the taste of the cake to be crispy, you can put a little more oil when you fry it. 6. If you haven't finished the scallion cake, you can bake it in the oven for 150 degrees. You have skills to make it crispy and delicious.
