Three secret recipes to make a thousand layers of hot pressed scallion cake recipe-Chinese Food-best chinese food recipes-cooking food

Three secret recipes to make a thousand layers of hot pressed scallion cake

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It's famous in Shandong Province. The authentic pancake should be made of lard. The prepared pancake should be layered clearly. It will be spiral if you pick up the middle with chopsticks. It's yellow outside the mouth. It's soft and oily. You can eat it all. The pancakes are delicious, but they are skillful. A lot of people make it. It can only be called a pastry. It can't be called a thousand layer cake. It's because the cake they make is put in their mouth. The upper and lower lips add up to three layers. It's not a thousand layer cake with distinct layers at all. If you want to be as hierarchical as the one sold in the shop, you can master three skills. First, lard is the best oil. It's easy to layer. My family didn't eat lard. I changed many kinds of oil. Finally, I found that only olive oil can make the same effect as lard. Second, we need to use half hot noodles. In this way, we can ensure that the baked cakes are soft outside and crisp inside, and the taste is elastic. Third, it's best to use a pan to brand. The key skill must be at the same time when it's eight minutes ripe

Cooking ingredients

Cooking Steps

Step1:Pour flour into a large container. Pour in hot water. Stir with chopsticks to form floccules.

Step2:Pour in cold water and form dough. Cover with plastic wrap and wake up for 30 minutes.

Step3:The wake-up dough is divided into six small dough. Take a small dough and roll it into a round shape.

Step4:Mix the olive oil with flour and salt and pepper, add the chopped chives and mix them into a crispy onion cake. (pastry ingredients - 30g olive oil, 30g flour, 2G salt and pepper, 12g shallot