This onion shortbread was one of the snacks I used to buy when I was a kid, and the more chewy the onion flavor became, I loved it. I always thought it was a taste that food factories had only made, until one year, when my classmates and I visited the home of a Malay teacher, and the teacher's onion cake was particularly delicious, crispy and fragrant. Because I liked it too much, I asked the teacher where I bought it, and after being told that the teacher made it himself, I still remember the surprise in my heart and the admiration for the teacher, thinking that the teacher actually made snacks bought in the store! It's amazing. After settling abroad, the favorite hometown snacks are no longer the satisfaction of spending money to buy. Suddenly wanted to eat this onion cake, taking advantage of the fact that the work was not busy these days, I made a batch, it was really delicious and I couldn't stop it!
By Ying Ying Xiaozhu 2010 【Douguo Food Official Certified Master】
Royalties
- Onion dough:
- Purple onion 1-2 only medium
- 1 clove of garlic
- Medium gluten flour 1.5 measuring cup / approx. 200 g
- 2 tablespoons of sticky rice flour
- 1 tablespoon of anhydrous cream/ghee (Ghee).
- 1/2 tsp of ejaculate powder/ chicken concentrate powder
- 1/2 tsp of salt
- Oil dough:
- Ghee/anhydrous cream Ghee 80 g
- 1/2 tsp of salt can be adjusted to taste
- Water approximately 2/3 cup
Practice steps
1, peel and cut the onion into pieces, and garlic cloves together in the blender as much as possible without adding water to stir into a paste, this step with the wall breaker effect is the best.
2: Combine the stirred onion paste and the river fish essence, salt, ghee, gluten flour and sticky rice flour into a relatively hard dough.
3: Combine all the ingredients in the oil dough into a relatively hard dough and cover the noodles with a clean cloth for 20 minutes.
4: Cut the dough into two pieces
5. Use a rolling pin or dough press to form the dough into a dough sheet about 2-3 mm thick.
6, the whole process can be sprinkled with medium gluten flour anti-stick.
7, put a piece of oil noodles on a piece of onion noodles and roll it slightly, and try to press the two pieces of dough into the same size when pressing the dough pieces.
8, the dough from the shorter end of the roll up, as far as possible to roll the tighter the better, so that the fried cake will not crack.
9. Use a sharp knife to cut off the uneven parts of the rolled dough roll at both ends and wrap it up with oil paper or plastic wrap
10: Refrigerate in the freezer for 1 hour to harden the dough. Dispose of the remaining dough with the same steps.
11. After an hour, take out the dough roll and slice it with a sharp knife, the thinner the better. No hand powder can be used in this step. Spread out the cut cake blanks and dry the surface slightly, so that when fried, the middle will protrude and become straw hat-shaped, which is more beautiful.
12: Pour 2-3 inch oil into the fryer
13, after the oil is hot, the cake can be fished out by frying the cake into a golden brown, remember not to fry too much cake blank every time, more fried is not crispy, and the shape is not good.
14, all the cake blanks are fried and dried in dry oil, let it cool and seal and store for about 10-14 days.
15, this shortbread is to drink tea and chat with friends, a very suitable snack when chasing the drama, better than potato chips!
Tips
Note: If there is no anhydrous cream, it can be replaced with butter
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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