For Jiangnan people, making pasta always lacks aura. In the past, the most common thing at home was to make wonton and noodles, but I especially like the pasta sold in breakfast shops. My favorite is crispy scallion cake. At that time, after work, my colleagues went shopping every day to buy a 50-cent thin one with meat stuffing, which was salty, crisp and delicious.
Scallion cake is a very common pasta in the north. It is a kind of pasta pancake with flour and shallots as the main raw materials. Although it is simple pasta, there are several different methods, such as scalding noodles, dead noodles, fried noodles and so on. Different methods will bring you different flavors. Just out of the pot, the scallion cake smells delicious. Have a bite of scallion cake, which is mixed with delicious flour. Crispy outside and tender inside. It smells so good that I can't stop talking. It's really a favorite of many people, but it's not necessarily good for beginners, just like I didn't do well when I first learned it. If I master the method, I will find it not difficult. Today, I will share with you the simple method of scallion cake, which is simple and crisp.
Ingredients: 400 grams of flour, 3 grams of salt, 280 grams of warm water, appropriate amount of corn oil and appropriate amount of chives.
Practice: 1. After preparing the materials, first pour the flour into the basin, add 3 grams of salt and mix well, then add 280 grams of warm water while stirring, and stir the flour into a floccule.
2. Knead the dough by hand 10 minutes, because the dough for making this scallion cake needs a little more water and can agglomerate. If it is sticky, you can put some oil on it.
3. Divide the baked dough into 8 small portions evenly, put the divided small portions into a large bowl, brush each small portion with corn oil, then cover with plastic wrap and bake for about 30 minutes.
4. When the dough is puffy, prepare the pastry, take a small bowl, add 20g flour, appropriate amount of salt and 40g oil, stir evenly to form a thin pastry, and cut the onion into chopped green onion for later use.
5. Roll the baked dough into a rectangular thin dough with a rolling pin and brush it with a thin layer of dough.
6. Then use a knife to cut the dough into strips with a width of10cm. Don't cut off both ends, sprinkle with chopped green onion.
7. Then, grab both ends and roll the dough back into a round cake.
8. flatten the rolled round cake, and then gently roll it into a round dough with a rolling pin.
9. Brush a layer of oil on the non-stick pan. When the oil is hot, put the round noodles into the pot.
10, slowly fry over low heat until it is solidified, turn over the other side, turn over several times, and take out after frying both sides golden.
1 1, the appearance is golden and crisp, and slag will fall off when you take a bite, but it tastes tough and fragrant.
Tips:
1. To make this scallion cake, the dough should be kneaded as soft as possible, so the water can be slightly more than usual. If it sticks to your hands, you can put some oil on it and rub it again.
2. The dough must be stirred on the spot. If oiled, it can make the dough more tough. When rolling, the dough will be very malleable and easy to roll into large pieces.
3. You can add spiced powder or salt and pepper powder according to your personal preference.
4, branding, always use small and medium fire, otherwise it is easy to brand.