Chinese Food
Delicious pumpkin and scallion cake
(87927 views)
Junda worked at home from mid December to mid January this year. Maybe he just met his middle-aged crisis after having a baby. He changed his ways to keep fit every day. One day, he saw a three-day low sugar Detox meal on the Internet. He made a fuss to make it. Then he took the shopping list and went shopping happily. Then the problem came. He bought a cart of vegetables. There are two large cups of buttersquash in the shopping list. He brought me a whole pumpkin. There are four large cups of broccoli in the shopping list. He bought two large ones. I won't give other examples one by one. Anyway, the refrigerator is so stuffed that it can't be seen. I can't get angry yet. Lest he say I'll beat his enthusiasm for keeping fit. Three days later, people's Detox meal is to insist on the meal, but leave a big refrigerator of vegetables let me think of patterns to eliminate every day. I cooked a pot of chicken oil a few days ago. I took a small half of the cream pumpkin to make pumpkin and scallion oil
Cooking ingredients
Cooking Steps
Step1:Peel and dice about 1 / 4 pumpkins and steam them (I'll cover them in the microwave for 68 minutes without adding water). Crush the pumpkins with a fork.
Step2:Weigh the pumpkin while it's hot and put it in the toaster with the salt. Slowly add the flour until it's in the dough. (if you use your hands and noodles, please use spoon or chopsticks to stir them into batt shape first. Don't burn your hands.
Step3:Take out the dough and rub it a little more. Divide the dough into eight equal parts. Apply a layer of oil to the surface after rounding. Set aside and relax for 15 minutes.
Step4:Take a bowl and mix the pastry.
Step5:Cut the green onion.
Step6:Take a dough. Use a rolling pin to roll open the long square thin sheet. Use a spoon to spread a thin layer of pastry. Remember to leave about an inch of space on the four corners without the end of the pastry. Roll up later to avoid leakage of filling.
Step7:Sprinkle with scallion. The more the better. But the more the scallion, the worse the cake is. If you are not sure, it doesn't matter if the scallion can be a little less.
Step8:Roll the pancakes up and down into long strips. If you are sure, you can roll it up and then pull it left and right to form a more slender strip. In this way, the scallion cake layer will be more detailed.
Step9:Roll up the long strip into a spiral shape. Plug the joint into the bottom of the dough. Put it aside and continue to relax for 10 minutes. Handle all dough in the same way.
Step10:Put the rolled cakes in a pan and fry them on both sides.
Cooking tips:Note - the water content of all kinds of pumpkins is different. So the flour is slowly ground several times. Knead until the dough is formed. The soft hardness and earlobe are close to each other. This needs to be adjusted according to experience. Note 2-here's a little detail that I think is very good. After sharing the dough with you for ten minutes, it's very loose. At this time, it's very nice to roll out the dough directly. But if you want to roll out the dough more roundly and thinner. You can put oil on your hands. Press the dough with your palms one by one to form a pancake shape. Wait another five minutes before rolling it out. In this way, the dough has two opportunities to relax. It has better elasticity and can be rolled out well. Note 3 - although it's fried cake, every time I make scallion pancakes, because I have used a lot of pastry, it's all pancakes with medium heat. I don't think the taste is bad either. There are skills in making delicious dishes.
