#中华面点 #
Onion oil cake is our Traditional Chinese cuisine, I grew up like to eat, golden crisp appearance, bite a bite of fragrant slag, now the weather is gradually getting cooler, a bowl of white porridge in the morning, two pieces of onion oil cake, eat simple and comfortable, the method of onion oil cake is not difficult, it does not consume time, friends with time must learn, learn to no longer have to go outside to buy, the outside sale may not be clean, I teach you this homely practice, layer by layer crisp, cool will not be hard.
I make scallion oil cake is generally eaten early, so I will spend a few minutes in advance to knead the noodles, so that in the morning to get up without hand and foot chaos, and the time to wake up the noodles is long enough, the dough is more convenient to operate, if you are planning to do it during the day, leave 30 minutes to wake up the noodles, in addition to the waking time, a total of about 20 minutes, everyone arranges the time reasonably.
【Crispy shallot oil cake】
Ingredients: 200 grams of flour, 100 grams of boiling water, 20 grams of cold water, salt, a handful of shallots, vegetable oil.
steps:
1. Prepare 200 grams of flour and divide the flour into two parts, one about two-thirds and one-third.
2, add 100 grams of boiling water to two-thirds of the flour, stir with chopsticks to form a flocculent, add cool water to the other third of the flour, and stir into a flocculent.
3. Add about 20 g of vegetable oil to the dough.
4, knead the dough into a uniform dough by hand, the dough should be very soft to the touch, not hard, feel a bit like the softness of the earlobe, cover with plastic wrap for at least half an hour, or put it in the refrigerator for overnight.
5, wake up the dough poured on the countertop, knead the dough again with your hands to a smooth and delicate state, if the dough is sticky, sprinkle the appropriate amount of dry flour on the countertop in advance.
6. Divide the dough into four portions with a knife, and try to be as consistent as possible in the weight of each portion.
7, knead each dough into a circle, flatten by hand, and then roll out into round flakes, smeared with a layer of vegetable oil, sprinkled with a thin layer of salt, sprinkled with a little dry flour, sprinkled with salt for seasoning, sprinkled with oil and flour can make a simple puff pastry, and the shallot oil cake made of puff pastry will be crispy layer by layer.
8, sprinkle a layer of shallots on the dough cake, like to put more, do not like to eat can put less, and then cut a knife like in the picture, from the side of the circle rolled up.
9, the bottom of the rolled dough is tightly squeezed by hand, otherwise the bottom of the pancake is easy to spread, and the spring onion will leak out.
10, put the wrapped dough up, the tip end is facing up, and the thick end is down.
11, use the palm of the hand to flatten the dough, do not use too much force, if the rolling agent is not careful to roll into a lot of air, hard pressure will swell the crust.
12, use a rolling pin to roll out the dough into a thin cake shape, if you will stick to the rolling pin when rolling, you can also sprinkle some dry flour on the dough to prevent sticking.
13, Prepare a non-stick pan that is heated more evenly, the pan can also be, brush a thin layer of oil in the pot, preheat over medium-low heat.
14, put the cake embryo into the pot, both sides can be fried yellow, when frying the other side also remember to brush a layer of oil, so that both sides of the cake will become scorched and crispy, the color is particularly beautiful.
15, in turn use the same method to fry all the cakes on it, this cake is very soft, layers can be torn apart, the same as the mille-feuille cake, delicious and good-looking, friends who like pasta must not miss.
Tips:
Different brands of flour have different water absorption, and the amount of water is not fixed, which can be appropriately increased or decreased according to the state of the dough;
Boiling water added to the flour, if it is just boiled boiling water, when adding to the flour, it should be slowly added while stirring evenly with chopsticks, so that the heat of the flour will be more uniform;
When sprinkling shallots, you can sprinkle a layer of white sesame seeds on the dough cake at the same time, so that the flavor of the pancake is more intense;
The heat should not be too big and not too small, too big is easy to fry black, too small is easy to be sandwiched in the middle, try twice, you can master it;
When pancakes, try to use a thicker pan, the thicker pan is heated more evenly, and it will not be heated too quickly and cause the onion oil cake paste to be bottomed.