#夏日生活打卡季#
Breakfast is our most important meal of the day, after a whole night of consumption, the human body is very much in need of energy intake, if not eat breakfast, the body is a loss, young friends may not feel much, after the age of 25 many small problems in the body appeared, do not eat breakfast is easy to stomach pain, so breakfast must be eaten, especially eat a little good digestion and easy to absorb food. Pasta is a very good choice, it is characterized by good digestion and easy absorption. The dish to be shared this time is the method of green onion breakfast cake.
This is a breakfast dough cake, which can be served with porridge and soup, which is very mild to the stomach, and can also be eaten directly, with egg milk, or add an egg to it when cooking. The taste is green onion. Green onions can stimulate a person's appetite, especially that smell, which can increase appetite. It can also be replaced with leeks or not. This dough cake mainly remembers that a pound of flour with 7 taels of water can be, one or two is 50 ml 7 taels is 350 ml, with a pound of flour is a large amount of water, so the whole dough is viscous, it is inevitable to stick to the hands during operation, novices can sprinkle a little more dry powder.
The whole thing is simple. Making this kind of flapjack is not only a lot of water, but also the time of the flapjack. Many southern friends make cakes, always afraid of not cooking, so repeatedly burned, all the time, burnt until the moisture is lost, the whole cake is very dry, eating is also hard. This kind of cake must be short and fast, and the cake made this time should be controlled in about 3 minutes. It will be fragrant and soft out of the pot, and there will be more layers. Interested friends can collect it, do it when you have time, and share the detailed production steps below.
【Required Materials】
500 grams of flour, 3 grams of salt, 350 ml of water, appropriate amount of oil, appropriate amount of chopped green onion.
【Production Steps】
Put 1.500 grams of flour into a basin, add 3 grams of salt to increase the gluten of the flour, and add a base flavor by the way. Then with 350 ml of warm water and noodles.
2. Stir while pouring until large dough flocculent. Because the amount of water is very large, the water is basically formed after pouring.
3. Sprinkle a little more flour on the board, tidy it up, knead it a few times, and knead it evenly. It is rough at first, close the lid and let it rise for 10 minutes.
4. When the time comes, sprinkle some dry powder and continue to knead, soon the surface will become a little smoother. Fasten the lid and continue to relax for 20 minutes.
5. When the time comes, sprinkle dry powder to prevent sticking, use a rolling pin to roll it into thick slices with a thickness of 0.5-0.8 cm, not too thin, too thin is too sticky.
6. Coat the surface with a layer of puff pastry and sprinkle with chopped green onion. Puff pastry is made by mixing flour with oil and salt.
7. Then roll it up from one end. When rolling, it is inevitable that the board will stick, and you can scrape it up with a knife.
8. Divide it into quarters.
9. Pinch it together by hand at the incision at both ends.
10. Then erect the board and roll out the dough sheet with a rolling pin. The thickness is between 0.3-0.5 cm, it is inevitable to get your hands dirty when operating, remember to sprinkle dry powder.
11. Pour oil into the pan, put the green blank, cover and leave on high heat for one minute.
12. Turn over the surface when the time comes, and apply a layer of oil on the surface to prevent moisture from volatilizing. Continue to close the lid and simmer on high heat for one minute.
13. When the time comes, turn it over repeatedly for a minute or so, and see it bulging on both sides in a slightly charred state. The whole journey takes about three minutes, do not exceed this time.
Tips:
1. If you want an egg, you can knock it on the dough cake, cook it, and eat it with the cake.
2. Don't worry about being unripe, you can basically determine that it is cooked when you see it bulging.