Chinese Food
Scallion cake
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Super chives. It's delicious if you make it by yourself. It's about 20 yuan in the supermarket. Only a few are thin. You can make more. After rolling out, separate each cake with oil paper. Keep it frozen. When eating, use a non stick pot and heat it over low heat.
Cooking ingredients
Cooking Steps
Step1:Add 180g boiling water to 300g medium powder and mix with chopsticks to form floccule
Step2:Add 60g cold water and knead into smooth dough. Cover with plastic wrap and wake up for 30 minute
Step3:Prepare scallio
Step4:Stir fry 50g lard with 30g chopped scallion. No lard edible oil availabl
Step5:Turn off the fire. Add 70g flour and 3G salt and mix well to make butte
Step6:Butter is read
Step7:Dough average
Step8:Roll one side into a rectangle. The dough is wet. You can sprinkle some powder to prevent stickin
Step9:Butter o
Step10:With Scallio
Step11:Fold both sides to the middle, then roll out slightl
Step12:Use a scraper to cut vertically as shown in the figure. The head and tail are not cut off
Step13:Roll up as show
Step14:Finish one by on
Step15:Take a scallion dough and stand it up. Flatten the dough with the palm of your hand. Roll it into a thin circle. Bake it in a non stick pot
Step16:If you don't eat it right away, you can put the cake between two pieces of oilpaper. Use a rolling pin to roll it flat. The thickness of rolling depends on your preference. Then put it in the freezer. Eat it without defrosting. Bake it directly.
Step17:Finished produc
Step18:Finished produc
Step19:Finished product.
Cooking tips:Many friends are wondering if the water is wrong. No mistake. I use the bread machine and flour. The dough is wet, but it can form. If I knead it by hand, I will knead it all the time. With the help of a scraper, I will knead it until it is smooth. If it is still sticky, I will use dry powder to help prevent it from sticking. Different brands of flour absorb different amounts of water. It is recommended to reduce 20 grams of cold water and add it slowly until it can be kneaded into a ball. Not enough. My flour absorbs water better. So I have skills to make dishes with more water.
