Chinese Food
Thousand layer crispy / scallion cake
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There's no story behind it. Just want to eat it
Cooking ingredients
Cooking Steps
Step1:Prepare plain flour. A lot of Baoma who makes western food will ask. Flour is divided into low, medium and high gluten flour. Which one do you want? The answer is medium gluten flour. Go to a rice noodle shop and buy common wheat flou
Step2:Adjust the surface with 45 ° warm wate
Step3:Add water while mixing. Don't add too much at a time. Slowly. Add proper salt when mixing. It will be dough soon. Knead repeatedly for 10 minutes. You can also beat repeatedly
Step4:Soft and appropriate dough is put into the bowl and cover with plastic wrap. It is basically overnight when it is put in the refrigerator for more than 6 hours. In winter, it can be directly put in the kitchen for one night. In short, the lower temperature is good
Step5:When the dough is ready, make scallion pastry. Fat oil slicin
Step6:Make lard in a small heat. If you have lard at home, you don't need to make it again. Now more and more people think lard is unhealthy. So friends who reject lard can use butte
Step7:Filter the refined lard or butter into another small pot. Heat it. Add the chopped scallion and salt. Stir fry slowly until fragrant. Don't fry the scallion black
Step8:Put the scallion oil in a small bowl and cool it. Refrigerate and freeze it. The last night's work has been completed. Go to bed and wait for dawn
Step9:Take out the dough and scallion pastry that wake up all nigh
Step10:Dough roll ba
Step11:It's equally divided. It's divided into preparations slightly larger than table tennis
Step12:Knead the dosage into a ball and leave it for a few minute
Step13:Spread cooking oil on the mat. Roll the dosage into a rectangle. Try to be thinner. It's better to spread oil than dry powder. Cakes made of powder will appear black spots when they are frie
Step14:Use a small spatula to evenly spread the scallion crispy on the dough. Then roll it up from one side. In fact, all the changes of the cake are in this step. Putting minced meat is the meat cake. The taste is also very goo
Step15:The two ends of the rolled strip are twisted into a twist. Stretch while twisting. Be careful not to break the ski
Step16:Then roll it into sh shape, flatten it and roll it into a round cake. When the skin and filling are unbroken, you can repeatedly knead it. The more times you fold it, the more layers it will come out
Step17:Try to roll thin. It doesn't matter if you break the skin. Pancake formin
Step18:Heat the pan over low heat. Do not add oil or a little oil for priming. Put the pancake skin carefully
Step19:You can see blisters and layers on the crust surfac
Step20:Turn over. Fry until golden and crispy on both side
Step21:Slice out of the pot and you can eat i
Step22:With salad, strawberry sauce and chili sauc
Cooking tips:1. Adding salt to the dough can make the dough more elastic. The taste is better. 2. Cut the scallion into smaller pieces. Don't make it too big. Otherwise, the skin will be broken when rolling the crust. 3. Make this in summer to ensure that the pig pastry has been frozen in the refrigerator. Otherwise, the oil flow is not well controlled. Turn on the air conditioner when you do it. 4. After rolling out the crust, you can separate them with oil paper and stack them one by one. Put them in self sealing bags and seal them in the refrigerator for freezing. It's very convenient to take them as you eat. You can fry them in the pot and cook them if you tear off the oil paper.
