Chinese Food
How to make a beautiful and delicious scallion oil cake~
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There's a piece of green onion in the garden. When I get it back, I think about making scallion oil pancakes every day. Actually, I like eating pancakes very much. I'm intoxicated just by the smell of the smell of the pancakes burning in the pot. When I look at the marks on the surface of the newly baked pancakes, I think it's like a work of art. If I add scallion flowers to the pancakes, it's a delicious upgrade. I can directly use it as a snack. This time, I took advantage of the large amount of shallots in my family. I was free again on weekends. I baked a large stack of shallot pancakes in one breath. I put them in the refrigerator freezer. When I want to eat them, I'll bake them in the pot. It's the same as fresh ones~
Cooking ingredients
Cooking Steps
Step1:The face of the pancake must be very soft. It's the feeling that you hold it with your hand. It will flow down slowly under the influence of gravity. It's about 500g noodles and 350ml water. But because the water absorption of flour is different, it can not be generalized. I have also found that when the noodles are as hard as dumpling noodles at last, I will add some water to them, or because there is too much water, the final one is the unformed batter. I will add some flour to mix it. In a word, there is more water to add noodles and more water to noodles. Everything can be adjusted and found in the later period, and here we need to mention. Actually, I always use the bread machine and noodle stall to mix noodles. Lazy... There's also a very important tips. It's that the pancake to be baked is soft even when it's cold. It's necessary to use hot noodles (it's the same way to bake meat pie with leek box). The so-called hot noodles are dough made by pouring boiling water directly on the flour (so the flour is actually hot) and then airing it slightly. However, if you only use a hot face, the things you burn will be soft, but there is no strength. Because there's no extensibility in ironing. It's easy to break during operation. So we need to add twice the amount of cold water and flour. In this way, we can improve each other's strength and make up for each other's shortcomings. (I don't tell him this trick) I want to understand the principle. My actual operation steps are actually very simple - first add half of flour into the barrel of the bread machine. Pour some boiling water (the barrel of the bread machine is not afraid of ironing). Then use the dough and flour Stall for two or three minutes. Let cool for a few minutes. Add the other half of the flour. Pour in cold water. Start 30 minutes of mixing. In fact, after 10 minutes of mixing, you can turn on the toaster to see if the noodles are hard or soft. You can add some noodles or water appropriately. It's better to mix the noodles a little longer (i.e. let them stay in the toaster for a while
Step2:The mixed flour is too soft. You need to spread the dry flour on the operation board now, and then put the dry flour on your hands to take out the dough; knead it slightly to make the dough. Cover the operation board with flour, roll the dough into a thin piece, pour in cooking oil, lift a corner of the dough, and spread the oil evenly on the whole cake
Step3:Last picture of XiaoCong's Art --) pick up & a
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Cooking tips:The new scallion oil cake has the fragrance of scallion and the little surprise of pepper. It's also very delicious to eat on an empty stomach. It's not afraid to walk around the world. JM, let's practice quickly. There are skills in making delicious dishes.
