Flatbread, pie, scallion oil cake, egg cake, etc. are common staple foods in my family's breakfast, the child and his father's typical Chinese stomach, every day breakfast likes to eat this kind of food, although like to eat can not really make them the same food every day to eat, if you really do that, it is estimated that you will not be bored after eating for a few days. In order not to get bored with these pasta, on the basis of the original to constantly try new flavors and new methods, the same cake, the production process to change the ingredients or seasonings, the food made is a new food for them, eat the taste is not the same, some are even completely different.
Children and his father especially like to eat shallot oil cakes, delicious shallot oil cakes are generally made by hot noodles. That is, knead the dough with boiling water, so that the crust will not be hard, and at the same time, the layers are clear, the outside is crisp and the inside is soft, and the aroma of green onions is full. In addition to the production process to use boiling water to knead the dough also need to have the best effect, in order to satisfy their appetite at the same time but also to let them eat more healthy, I in the process of making this cake will generally reduce the amount of puff pastry or simply do not use the puff pastry, but through other ways to make up for the lack of this aspect, the amount of oil reduced naturally becomes healthier. So today to share with you a leek shortbread without puff pastry, the production process is the same as the production process of the shortbread, the finished product taste and taste are also similar, the difference is that it is healthier to eat, and it also adds a touch of spring atmosphere.
Ingredients to prepare:
250g of ordinary flour, 145g of boiling water, 2g of salt, a little salad oil, a little salt and pepper, and 3 leeks
Preparation Method:
1: Prepare the flour, add salt to the flour and stir a few times with chopsticks
2: Add boiling water to the flour, stir quickly with chopsticks while adding, stir until the flour is all mixed evenly. Be careful not to burn your hands during the process of pouring boiling water!
3, when the dough is stirred with chopsticks until it is not hot, pour on the silicone pad and knead it into a smooth and elastic dough (you can also knead it directly in the basin), cover it with plastic wrap or a damp cloth and let it sit for about 20 minutes (in the case of sufficient time, you can leave it for half an hour to 45 minutes).
4. Divide the standing dough into 5 small doughs evenly, so that the standing dough feels softer and more elastic to the touch
5: Take one of the small doughs, roll out a rolling pin into a thinner large dough sheet, and cover the remaining dough with plastic wrap or a damp cloth to prevent the loss of surface moisture from affecting the taste of the cake
6: Brush a little salad oil on the surface of the dough, sprinkle with a little pretzel and wash and chop the leeks. Shallot oil cake as the name suggests is the use of green onion, spring is the best time to eat leeks, recently the family often comes back to do side dishes or stuffing, the same morning when making onion oil cakes directly with leeks instead of green onions
7, from the ends of the dough to the middle of the roll, the more times the number of rolls, the more layers of the cake
8. Stack the two sides of the roll together
9: Use your hands to pull the folded dough pieces to the ends to become longer and then spiral up
10. Make a few remaining doughs this way
11, 5 dough after all done, take one of the first with the palm of the hand to press flat, and then use the rolling pin to roll out into a small round cake, pay attention to the strength in the process of rolling, as thin and uniform as possible around, at the same time do not roll too thin, the cake rolling is too thin is not easy to achieve a layered effect
12: Preheat the electric cake bell first, brush a little salad oil, and then put the rolled cake blank
13: Slowly burn on high and low heat until golden brown on both sides. The process of baking can be turned several times, and the crust can be tapped during the turning process, with the purpose of making the layers of the cake more distinct. There is no electric cake bell at home directly with a pan or wok frying pan, medium and low heat slowly frying, pan can be put more than once at the same time, non-pan is recommended to put one at a time, the heat is not too big, the fire is easy to appear in the outer layer of frying paste inside the uncooked situation
Tips:
1, make shallot oil cake must be kneaded with boiling water, after kneading the dough, you should put it for about half an hour to wake up the noodles
2, kneading the dough with salt, sprinkle the amount of pepper salt is not too much, otherwise it will be too salty, do not like the taste of pepper and salt can be replaced by cumin flavor or do not add
3, in the process of baking cake, pay attention to good time and heat, too long baking time is easy to make the crust hard, but also destroy the cake layer