Shallot oil cake is a kind of snack specialized in the northern region, which belongs to the Fujian cuisine or Lu cuisine. The main ingredients are flour and green onions, which are salty in taste. Fujian, Shandong, Northeast China, Hebei and other places have this snack distribution, is a common food on the streets and night markets. Crispy shallot oil cake, mother-in-law does not pass on the recipe, the outer crisp inside the tender layers, one crisp off the slag, come and try it
Royalties
300 g flour
Boiling water 180 g
50 g of cold water
Salt 1 g
Oil 50 g
Half a bowl of green onions
3 scoops of flour (for puff pastry).
2 slices of ginger
To prepare the shallot oil cake
Step 1: First prepare the shallots, cut the shallots into white pieces, chop the shallots into small pieces and set aside, pour the fried chives and ginger slices in a hot pan
Step 2: Put the shallot oil in a bowl, add three spoonfuls of flour, stir well, and the shallot oil crisp is ready
Step 3: Add a gram of salt to the flour, first use hot water and dough to form a flocculent shape, then add cool water and knead it by hand to form a smooth dough
Step 4: Add an appropriate amount of cold water, knead into a dough by hand, the dough is very wet and sticky, cover the plastic wrap to wake up (dumplings) for about 30 minutes, three points of cold water and more gluten
Step 5: Divide the dough into small, equally sized dozels, roll out into an oval shape, and roll out into thin slices
Step 6: Brush a thin layer of shallot oil on the flakes, sprinkle with a little white sesame seeds (which can also be changed into pretzel) and green onion leaves, then roll up along the edges to grow into strips, then roll into a cause, and roll out by hand to form a pancake
Step 7: Brush the pan with oil, add the cake embryos to low heat and fry slowly, fry until both sides are golden and crispy (about 4-5 minutes)
Tips: Be sure to use hot and cold water for the noodles, so that it will be more crispy and will not be hard
The prepared cake embryo can be put up through the oil paper and then frozen, it is very convenient to eat without thawing directly, and it is healthier to do it yourself than to buy and eat outside
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