In the hustle and bustle of the city, there are always some flavors that can instantly remind us of home. Today, let me take you to unlock a family heirloom delicacy - hanging oven scallion cake, so that you can enjoy the delicious food that can only be bought in line outside at home, and it is not enough to make eight at a time!
Prepare the ingredients:
High-gluten flour, salt, warm water, cooking oil, five-spice powder, chopped green onion
Here's how:
1. Today I will share with you the practice of hanging oven green onion cake, which is characterized by crispy on the outside and soft on the inside, rich in layers, full of green onion fragrance, and the method is very simple. First of all, we prepare 300 grams of high-gluten flour, add three grams of salt to increase gluten, 170 ml of warm water, water temperature 45 degrees, slightly hot, stir into a dough flocculent, we add about 20 ml of cooking oil, add oil to make the cake more soft, and the dough is not easy to stick, we knead the dough into a soft and smooth dough.
2. Place on the cutting board, roll directly into long strips, and place 8 to 10 pieces of dough.
3. Knead the dough agent into smooth strips, we brush a layer of oil on the bottom of the plate, then put the dough on the plate, and brush another layer of oil on the dough agent, so that the dough is softer, we cover it with plastic wrap and let it rise for more than 40 minutes.
4. Next, let's make puff pastry, 30 grams of flour, one gram of five-spice powder, three grams of hot salt, 40 ml of hot oil, stir into a thin puff pastry for later use.
5. Prepare more shallots and chop them for later use, don't use green onions, too hard to puncture the cake.
6. Next, we smear a little oil on the board, roll the rising dough with a long and flat hand, and then use a rolling pin to roll it out to translucent, the thinner the rollout, the better the taste of the cake, and then evenly spread the puff pastry and sprinkle a layer of chopped green onions.
7. Then our right hand pulls and lifts the dough, and with our left hand the dough naturally wraps the green onion, it is best to wrap it in the air, so that the pie crust will be more crispy.
8. Then naturally coil up so that our cake blank is ready.
9. You can also fold the dough up and down like this, and then stretch the dough long.
10. It is also naturally coiled, so that our cake blank is also done, the effect of the two is not much different, the finished cake blank is covered with plastic wrap and relaxed for five minutes, so that the baked cake will be softer.
11. Next, we get out of the pot and turn on a low heat, the oil temperature is slightly hot, we put in the cake blank, because the cake level is particularly thin, the high oil temperature is easy to burn the paste, and the bottom surface is slightly discolored, we have to turn over, turn over and burn until the other side is slightly yellow, we turn over again, the level of the cake is particularly thin, so we have to burn slowly on low heat, turn over repeatedly, until the two sides are golden and crispy, and the whole process can be baked for about 4 to 5 minutes.
12. The hanging oven green onion cake made by this is crispy on the outside and soft on the inside, rich in layers, and rich in green onion, so try it if you like it.