Why are the shallot oil cakes in the breakfast shop delicious? It turns out that the method is so simple, learn to set up the ingredients: start making: why is the shallot oil cake in the breakfast restaurant delicious? The original method is so simple, explain the secret of the technique

Hello everyone I am Yihua, today to share a breakfast shop selling very hot scallion oil cake, special soft and multi-layered, really cold is not hard, the method is simple, explain in detail, let's see how I do it.

< h1 class="pgc-h-arrow-right" data-track="129" > ingredients:</h1>

500 g of plain flour

300 g warm water

0.5 g of yeast powder stirred with 20 g of warm water until dissolved

One spoonful of flour, one spoonful of cooking oil, mixed into a fluid puff pastry

Salt to taste

Green onion to taste

<h1 class="pgc-h-arrow-right" data-track="130" > start production:</h1>

Start by preparing a large bowl, pouring flour into the bowl, and then pouring 300 grams of non-hot warm water into the bowl

Stir while pouring, stir into a flocculent shape, and knead the dough with your hands

The dough doesn't need to be kneaded all together, leaving some dry flour at the bottom of the bowl, and that's what it looks like

Then pour the yeast water into the bowl, and the remaining dry flour, note that the yeast powder can not exceed 0.5 grams, be sure to put it later

You don't need to knead the dough with your hands, just use chopsticks to put the dough together

Cover and wake up for 20 minutes, after 20 minutes, sprinkle some dry flour on the dough to prevent stickiness

Then press the dough from the outside to the inside, do not knead the dough, it is easy to rib, and the baked cake will not be soft

About 2 minutes of pressing the dough is very smooth, but also very soft, if the pancakes want to be soft and delicious, waking up the noodles is the key, cover the lid and continue to wake up for 40 minutes

After 40 minutes, the group woke up well and looked at the malleability very well

Then sprinkle more dry flour on the panel, move the dough to the panel, do not knead, slightly flatten by hand, roll out into large dough sheets

Do not roll too thin, the thickness is about 0.3 cm, drizzle with puff pastry, and scrape evenly with a scraper

Sprinkle some salt to increase the taste, sprinkle some green onions to increase the aroma, and roll up from one end

Divide into 6 doughs of equal size and knead at the incision to prevent oil leakage

Squash it with both hands and turn it around

Don't rush to roll out and cover it with plastic wrap to prevent air drying, sprinkle some dry flour on the panel to prevent sticking, and take out the first dough

Roll thin from the middle to both sides

If you want to be layered, the cake should not be rolled too thin, just look at about 0.2 centimeters

Roll out a sheet to go to the pan, do not roll out all, when the pan, the pan must be preheated in advance to brush the oil, and then put into the cake blank

Tidy up the areas that are not round by hand

Brush the surface of the cake blank with oil to lock in moisture

Burn until there are small bubbles bulging and turn over

Use a shovel to turn the cake blank, let it heat evenly, every 15 seconds or so on a turn to prevent the baking paste, burn this cake wants to be soft and delicious, the heat is the most important, the whole process with medium and large fire, can not use small fire, small fire, easy to lose water, baked out of the biscuit hard, can not use the fire, the fire is easy to paste inside is not yet cooked, baked until the cake bulges on both sides of the golden brown, you can bake a cake with about 1 minute and 40 seconds

Look at this cake is very soft, layered, fantastic, at this time the cake has been cold, or so soft, because the yeast powder is added inside, the taste is also particularly good, salty and soft and tendon, but also can not eat the feeling of noodles, eat decades of onion oil cake, this method is the most delicious

Well, we're going to burn our shallot cake today, have you learned? Friends who are still buying shallot oil cakes outside, hurry up and try it at home. Following this method is absolutely zero failure, and you will definitely admire yourself when you do it successfully. If you don't understand it, you can click below (title link) to watch the video I sent.

<h1 class="pgc-h-arrow-right" data-track="128" Why is the shallot oil cake at > the breakfast shop delicious? The original method is so simple, explain the secret of the technique</h1>

Today's food is shared here, we will see you next issue!