Flour can do too much pasta, buns, steamed bread, burnt cakes, dumplings, noodles, pastries, wontons, etc., in many delicious, I only love crisp and delicious shallot oil cake, the main ingredient of the shallot oil cake, is flour and green onion flowers, the finished product tastes salty, green onion is fragrant, the children at home also love this mouthful, for the love of onion oil cake, can not be expressed in words, it can be said that eating tirelessly, every three to five, I am good to burn once, one is to meet the child, the second is to relieve their own hunger, many people will go to the supermarket to buy onion oil cake to eat, or online shopping semi-finished products, Although fragrant, but not necessarily healthy, it is really better to make it at home, the ingredients are clean and hygienic, the family can eat at ease, and the disc will be on the table for a while.
About the method of onion oil cake, everyone is different, although the ingredients are the same, but some people use onion oil, some people use oil crisp, almost not very unified, after trying many times, I summarized a method, do a good job of onion oil cake, soft multi-layer, cold is not hard, under the pot can smell the smell of onion aroma, the entrance has a chewy head, can not stop at all, delicious onion oil cake, the production process is really exquisite, after all, how much to spend a little thought.
How about scallion oil cake and noodles?
Scallion oil cake should be used in the way of semi-hot noodles, directly using boiling water and noodles, stirring into dough, and then kneading the dough, relatively speaking, it is relatively convenient, there are also a small number of people, will use dead noodles, fermented noodles, can only say that there are advantages and disadvantages, it is recommended to use the way of semi-hot noodles, both the softness of the hot noodles, there are also dead noodles, the taste is very good.
<h1 class="pgc-h-arrow-right" data-track="5" > shallot oil cake</h1>
Ingredients: Flour, boiling water, cold water, vegetable oil, green onion
Seasoning: Pepper, salt
1, prepare 300 grams of flour, put into an iron basin, use chopsticks in the middle to cut open, divided into two, prepare 150 grams of boiling water just away from the fire, be sure to burn, operation need to be careful, to avoid burns.
2, the left half of the flour, while pouring boiling water while stirring, has been stirring out the flour, the right half of the flour with cold water, the same while pouring water while stirring, also stirred out of the flour.
3, as shown in the figure, this is the way of semi-hot noodles, half hot water, half cold water, pour in 3 grams of salt, 10 grams of vegetable oil, stir well, and then start kneading the dough, knead into a soft and hard dough, cover with a layer of plastic wrap, wake up for 30 minutes.
4, take advantage of the time to wake up the noodles, let's simply make a puff pastry, the puff pastry is related to the flavor of the shallot oil cake, essential, and not sloppy, today to share the proportion to everyone, add 30g of flour, 3g pepper, add 3g of salt, and then add 6-7 into hot oil, stir into a viscous consistency, as shown in the figure.
5, pour the dough on the board, according to the size of the agent, divided into equal dough, I divided these into 5 parts, the remaining 4 parts covered, take out a separate dough, start kneading exhaust, do not use excessive kneading, meaning a can.
6, the dough into a circle, or oval, how convenient how to come, can keep the thickness consistent.
7: Scoop in a spoonful of puff pastry, spread evenly, sprinkle a layer of green onion, from left to right, and start to roll up slowly.
8, when rolling, pay attention to, keep the strength, not too hard, roll into a long strip, and then from left to right, start to coil up, the end of the bottom pressed, with the palm of the hand gently pressed.
9, and then use the rolling pin to gently roll it, this step can not use force, because there are layers in the middle, too hard will be rolled to death, dare not receive multi-layer taste, which can be skillful, try more times will be, this semi-finished product, once can do more, with a plastic bag separated, put into the refrigerator frozen up, in the morning burned fresh to eat.
10, the rest is cooked, with a pan or electric cake bell, brush a thin layer of oil, put in the onion oil cake embryo, brush a layer of vegetable oil on top, open a medium-low heat to heat, and then turn the other side after setting.
11, the middle of the turn a few times, keep the heat evenly, wait until the onion oil cake on both sides of the face is golden, there is a strong onion flavor, indicating that it can be out of the pot, there are many layers in the middle, the outside is crispy and tender, soft and multi-layered, according to this way to do the onion oil cake, cold will not be hard.
<h1 class="pgc-h-arrow-right" data-track="5" > summary of techniques</h1>
1, put some salt when making noodles, and when making puff pastry, put some salt, so as to ensure the taste of the onion oil cake, inside and outside have a salty taste.
2, there are many ways to dough with shallot oil cake, it is recommended to try the way of semi-hot noodles, the taste of dead noodles and hot noodles are there, the effect is very good.
3, when the pancake, turn on medium-low heat, do not have to be too anxious, turn several times in the middle, keep the heat even.
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