Hello everyone, today let's unlock a super simple and delicious breakfast new favorite - one pound of noodles, 9 taels of water magic dough green onion cake, guaranteed to let you from the kitchen to a chef in seconds, and the whole process does not need to be kneaded, only 15 minutes, you can enjoy that soft and fluffy happiness!
Prepare the ingredients:
Plain flour, yeast powder, sugar, warm water, salt, peppercorn powder, chopped green onion
Here's how:
1. Today I will share with you a method of making green onion cakes, without kneading, the cakes made are fluffy and soft, and the method is very simple and fast. We prepare 300 grams of plain flour, add three grams of yeast, then add three grams of sugar to promote fermentation, 250 ml of warm water, first dissolve the yeast, and then stir while pouring, stir until there is no dry flour, we follow one direction to make the batter stronger, this process is equivalent to kneading dough, sealing and proofing to twice the size, you can also adjust the batter at night, put it in the refrigerator and ferment it overnight, so that it saves time in the morning.
2. Next, let's make puff pastry, 30 grams of flour, add three grams of salt, two grams of peppercorn powder, pour 30 grams of boiling hot oil on top, stir until viscous and set aside.
3. Prepare a handful of green onion leaves and chop them for later use, don't use green onion white, it is too hard to poke the cake.
4. We put more dry flour on the board, pour the batter on the flour, so as to prevent adhesion with the board, and then use the dry flour to arrange the batter into a round dough, if you want to make a particularly soft and fluffy dough cake, we must try to be as soft as possible when we mix the dough, and the cake will be fluffy and soft when it is watery.
5. Roll out into thin slices about 1 cm thick, then evenly spread the puff pastry, sprinkle with chopped green onions, and roll up the dough from the bottom up.
6. After rolling, we can put 8 to 10 layers of flour and shake off the dry flour on the flour.
7. Then fold the dough, knead both ends, so that it is easier to stick, and then turn the tiger's mouth to tighten, so that the green of our cake is ready.
8. Cover the green billet with plastic wrap and let it rise for five minutes for a second time, and in winter, it will take a little longer, and the dough can be significantly larger.
9. We turn on a low heat, the oil temperature is hot into the cake blank, gently press it with your hands, burn it until the bottom surface is slightly yellow, we turn it over, cover the lid and simmer for about a minute, open the lid and turn it over, then cover the lid and simmer for another minute, cover the lid to retain the moisture of the cake, and at the same time make the inside of the cake cooked, so that the cake will be soft, the whole process is about three minutes, and the quick rebound can be made by hand press.
10. After the pan is out of the pot, we stack the cakes together, and use the heat to smoke the crust softly, due to the large moisture content, the cake has a particularly soft taste, and it will not be hard when it is cold.