Pepperloaf.
Ingredients Filling
1. Medium gluten flour 250 g 1.Shallots 50 g
2. 100 g boiling water 2. 2 tsp salad oil
3. 85 g cold water 3. 1/2 tsp white pepper
4. 1/2 tsp salt 4.1/2 tsp salt
method
1. Pepper and shallot cake belongs to the production of hot noodles, with P19
"Hot noodles" method 1 ~ 10 described in the way of making
Make dough.
2. After kneading the dough into a ball, cover with plastic wrap and put on
Relax at room temperature for about 30 minutes before opening
Start shaping.
3. While the dough is loosened, cut the shallots into long pieces
About 1 cm of green onion, add salad oil, white
Mix pepper and salt and set aside (Picture 1).
After the dough has loosened, divide into 2 equal parts (Figure 2).
5. Use a rolling pin to roll out the dough about 45 cents long
Meter, a thin dough about 10 cm wide, evenly
Brush with salad oil and spread the shallots on a thin dough
Central area (Figure 3).
6. Fold the thin dough in half and stick tightly (Figure 4).
out (Figure 5).
7. Gently press the air inside the thin dough with both hands
8. Roll the dough into a spiral and tuck the tail end in
Bottom, place on an oiled container to relax for about 20
Minutes (Figure 6).
9. Slowly flatten the slacked dough by hand
Spread out and add 2 tbsp salad to the pan
Oil, fry slowly over medium-low heat (Figure 7).
(Figure 8).
10. When both sides are fried until golden brown, it is ready to cook
*Shallots in the ingredients refer to the green parts of the shallot leaves.
★ Method 5 is to brush the salad oil evenly on the thin dough, which is the material sample
amounts other than that.
2 * Method 6 The dough should be tightly glued so that the filling does not explode when frying.
