Many people like to eat shallot oil cake, the strong onion aroma, soft taste, and peeling off layer after layer of the inside, these are full of temptations. The method of scallion oil cake is not difficult, according to the different dough can be made into hair noodles, dead noodles, hot noodles and semi-hot noodles, I have tried many times, I feel that it is still the best half hot noodles, and it is simpler to make. Although the noodles are soft but not tendonic, although the dead noodles are fast to make and chewy to eat, they will be particularly hard when it is cold. There is also hot noodles, the texture is sticky, and there is no strong taste of dough at all. Only the semi-hot noodles made of shallot oil cakes are soft or crispy, and they are still very soft when they are cold.
To make shallot oil cakes, in addition to the requirements on the dough, there are some tips. Master these little tricks, it's not hard to make a delicious shallot oil cake.
【Shallot oil cake】
【Ingredients】Flour / salt / oil / spring onion / five-spice powder
【Specific production steps】
1: Pour 250 g of flour into the basin, first take 65 ml of boiling water and slowly pour into the flour, stir. Pour another 65 ml of cool water and stir as you pour. To stir until there is no dry flour, pour 15 ml of cooking oil and stir well.
2, knead the dough for a while, knead into a smooth surface, slightly soft dough, cover and wake up for 30 minutes. If it is breakfast to eat, you can eat noodles in the evening, put the refrigerator to wake up overnight, and use the next day with special time savings.
3: Prepare 15 g of flour in a small bowl, add salt, allspice and green onion.
4, burn the oil in the pot until it smokes, pour the hot oil on the green onion, stir well, and the green onion oil crisp is ready.
5, Put the awakened dough on the panel, do not knead the dough, directly knead the long strips, and then divide into 4 parts of uniform size.
6. Take out a dough and roll out the rectangular dough and spread it evenly on top with the shallot crisp.
7, fold the dough from one side to the middle, fold twice and roll up the dough along a section, and finally press the end underneath, and then press it slightly.
8, make all the dough in the same way, and then if there is time, you can let the dough loose for another 10 minutes, so that it is easier to roll out.
9, preheat the pan pan or pan, brush the bottom of the pan with a layer of oil, roll out the dough into a pancake and put it into the pan, cover the pot and burn for 1 minute to turn to the other side.
10, two sides of the yellow can be out of the pot, you can see that this cake has a lot of layers, very soft, and the taste is particularly fragrant.
Tips
1, the noodles of the shallot oil cake must be soft and have a high moisture content, so that the cake will be softer.
2, half boiling water and half cold water and noodles, the cake will be softer, and the cold is not hard. Adding cooking oil to the noodles can also make the cake softer.
3, this cake layer is particularly many, and particularly thin, do not burn for a long time, about 1 minute more can be out of the pot.
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