Introduction: There are many layers of onion oil cakes, filling preparation is the key, follow a learning will be done, the outside is soft and fragrant!
In northern pasta, shallot oil cake is often eaten, and it is not only common in breakfast shops outside, but also in ordinary homes.
The shallot oil cake is delicious, but it is not easy to make it into a multi-layered on the outside and tender on the inside, thousands of people have done it, and my favorite is the onion oil cake made by my mother.
When I was young, my mother used to make scallion oil cakes for us at home. At that time, I didn't have to buy green onions, and I directly plucked a few trees in the vegetable garden in the yard, and the fresh green onions were just used to burn the shallot oil cake.
The onion oil cake made by my mother is not only layered, but also soft on the outside, nourishing the oil, eating that is called a fragrant.
After I joined the work, once a colleague came to my house, and my mother was a roasted shallot oil cake to entertain guests.
After the colleague ate it, she praised the onion oil cake made by her mother, saying that it was the best scallion oil cake she had ever eaten, and she had to do it with her mother.
In fact, the mother made the onion oil cake at that time, the oil inside is lard, usually boiled well, when making the green onion oil cake with the green onion flowers when the filling is smeared inside, so that not only has layers, but also makes the oily and fragrant.
After I got married, I was far away from my mother's house, and I rarely could eat my mother's scallion oil cake. Because my daughter also loves to eat, I made my own scallion oil cake according to my mother's practice, and the lard inside was replaced by peanut oil.
Shallot oil cake wants to have many layers, filling preparation is the key, follow a learning will be done, the outside is soft and fragrant.
Friends who want to eat scallion oil cake must not miss this method, come and see how to make it.
Home-cooked scallion oil cake
Ingredients required: 320 g of flour, 2 stalks of spring onion, 5 g of salt, 0.5 g of allspice powder, 40 g of peanut oil
Here's how:
Pour 300 grams of flour into a large bowl, add 3 grams of salt and mix well, pour 160 grams of warm water, stir with chopsticks to flocculent while pouring, knead into a smooth dough by hand, dip the surface with flour or roll in a circle in flour, put into a crisp bag to wake up the noodles for 1 hour, this is a good dough, soft and tendonous;
Wash the shallots and cut them into small pieces, put them into a small bowl, if there are no shallots, you can only take the green onion leaves;
Add 20 grams of flour, 2 grams of salt, 0.5 grams of five-spice powder to the chopped green onion, and then pour 20 grams of cooked peanut oil and mix well into the filling, such a filling can make the onion oil cake more layered, the oil is not easy to flow;
Sprinkle some dry flour on the board, take out the waking dough without kneading, and directly roll out a thin rectangular dough with a rolling pin;
The finished shallot filling is evenly smeared on it, the edge part can leave some unspeakable, use a knife to cut four knives in the edge part, and the last piece of dough skin is left larger, which is convenient for wrapping others, here to pay attention, the middle part should not be cut off;
Fold down to the middle from the half of the cut on the right hand side, fold the bottom side to the middle, roll over from the middle to the left, repeat this step, and finally cover it with folding the large dough piece, and pinch the closing part together;
Arrange the finished cake into a circle, use a rolling pin to gently press first, and then roll out into a thinner round cake, pay attention to rolling on both sides;
Pour the remaining oil into the pan, roll up the cake with a rolling pin and move it to the pot, and burn it on medium heat;
Wait until the bottom is browned, then turn the other side until golden brown, cut into pieces and eat.
Notes:
Add salt to the dough, can increase the gluten of the dough, dough into the plastic bag before applying oil or flour, can be anti-stick;
When mixing the filling, add some flour, which can make the cake layered and prevent oil leakage when rolling;
Do not use a spatula to press the pan, and turn the noodles frequently to prevent the baking paste.
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