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The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

author：Push the flavor

Delicious things don't have to be a hassle to make, but most of the food that takes a lot of effort to make is delicious.

Pour enough effort and time into the food you make that will surely reward you with delicious food.

Scallion oil cake is such a existence.

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

A good shallot oil cake, crispy on the outside and soft on the inside, after breaking open, the layers are clear, the onion flavor is strong, and it is caramelized but not greasy.

Delicious shallot oil cake is laborious to make, but it is delicious and worth it!

Take advantage of the weekend leisure time to make a few scallion oil cakes, to ensure that after you eat them, those Taiwanese hand-grabbed cakes on the side of the road will no longer look at the eyes...

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

Today, Tui Weijun will teach you to make scallion oil cake by hand, the process looks complicated, but in fact, every step is very simple.

Say in front:

Many small partners who do not understand the noodles may not be able to distinguish what is called: hair noodles, dead noodles, hot noodles.

The dough is made with yeast when it is made, so that after the dough wakes up, the inside of the dough is filled with small pores, and the steamed buns, bread, and part of the bun skin that we eat are all fluffy noodles.

Dead noodles are made with only cold water and noodles, and when they wake up, there are almost no pores inside the dough. The kneaded dough has a strong texture and is suitable for rolling out the skin of dumplings, which is not easy to boil.

Hot noodles are made of boiling water and noodles, flour encounters high temperature water will instantly gelatinize, so that the moisture of the dough is relatively strong, so the hot noodles and out is the softest, used to make steamed dumplings, flapjacks and the like, eating the taste is very soft and not easy to dry.

So today we make scallion oil cake is also made with hot noodles, so that the fried shallot oil cake can achieve a good taste of crispy on the outside and soft on the inside.

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

Shallot oil cake

Spring onion / flour / cooking oil / salt / allspice powder

—step1—

The first step is to make noodles first.

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

Pour the right amount of flour into a large basin and add a small spoonful of salt.

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

Pour an appropriate amount of hot water into the basin, add the hot water little by little, and stir while adding water.

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

Stir the flour into the shape of the flour, not much dry powder when you can (this time you can touch the soft and hard of the flour, if it is particularly soft, add powder, if it is a little hard, add a little cold water, but in general, the water content of the dough is 55% - 60% can be)

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!
The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

Knead the dough into a dough until the surface of the dough is basically smooth. Cover with plastic wrap and lid and let the dough rise for 30 minutes.

—step2—

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

When waking up, cut the green onion into a bowl, pour a small bowl of cooking oil, put a small spoonful of salt and a small spoonful of five-spice powder in it, and mix well, wait for the next time.

—step3—

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

Place the waking dough on the board, dip a little flour and knead until the surface is smooth.

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

Then divide into 55 grams of a small dose and roll it into a square (if you like to eat a large scallion oil cake, you can divide it into a large dose)

—step4—

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

Brush the rolled dough with oil and sprinkle with green onions.

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

From the top to the bottom, roll up the dough and roll it to the middle.

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

Just like that.

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

Roll the dough in this way, cover with plastic wrap to prevent dry skin, and loosen for 15 minutes.

—step5—

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

After relaxation, take a long roll.

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

Stretch it out and rub it long. Then roll up from both ends and stack the two small doughs up and down.

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

I got a small noodle pile like this, at which time you can also relax for another ten minutes to make the small noodle pile softer, and it is not easy to break the skin when it is rolled out.

—step6—

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

After relaxing, gently flatten the small noodle pile.

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

Then sprinkle some flour on the board to prevent stickiness, and roll out the small noodles into pancakes (do not roll too thin, otherwise it is not easy to layer)

At this time, the raw cake blank of the shallot oil cake is ready, and the little friends can make a little more at a time, and then smear some oil on the baking paper and clip it in the middle of each cake, so that all the cakes will not stick together.

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

(Put it like this...) This is the picture of the frozen wholesale hand grab cake I was looking for online)

Then put the raw dough cake with baking paper sandwiched in the refrigerator to freeze, so that when you eat it, take out one and bake it directly on the pan without thawing

—step7—

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

At this time, you can go to the preheating pan, brush a small amount of oil, and fry the shallot oil cake until it is golden brown on both sides.

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

The shallot oil cake produced in this way is very rich in layers, and there is a strong aroma of green onion between each layer.

Tear it open for you to take a look~

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

Shallot oil cake can also be drawn~

The shallot oil cake is done in these three steps, the outer crisp and the inner soft layer is brushed, and the hand-grabbed cake on the street can no longer be seen!

Before eating, tear the scallion oil cake into strips like this, and dip a little sweet noodle sauce to eat, not to mention how fragrant it is!

Like today's breakfast?

If you think it's not bad, you are welcome to forward the daily article of Tui Weijun to the circle of friends and share it with more people ~ thank you~

Scallion pancakes
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