Spring/onion cakes
Graphic | Zerui Mama
Flour 300 grams chives 100 grams lard residue 80 grams salt.
1. Pour the flour into a basin, add hot water of over 80 degrees 100 ml to make a floccule, then add 80 grams of cold water and knead it repeatedly to make a soft dough, and relax for 20 minutes. Cover the basin when it is slack, or cover it with a wet cloth to prevent the dough from drying out.
2. Prepare auxiliary materials, wash shallots, and add a little oil residue (the oil residue was left over from yesterday's lard boiling, and nothing can be less).
3. Chop the shallots into chopped green onion, and chop the oil residue for later use.
4. Put the chopped shallots and oil residues into a bowl, add salt and cooking oil and mix well (because there is no crispness, put more salt and cooking oil, so you can't afford to lose layers).
5. Put the loose dough on the chopping board, don't knead it into three small pieces, and reunite slightly.
6. Take a dose, roll it into a slender dough and sprinkle with chopped green onion evenly.
7. Fold both sides of the dough and put chopped green onion in the middle. This kind of folded dough wraps all the chopped green onion inside and is not easy to fall out.
8. After folding, roll it up from one side and roll it repeatedly. The advantage of rolling while rolling is that the baked scallion cake has more layers and is thinner.
9. After rolling, press the last part on the bottom of the dough and relax for a few minutes after everything is finished.
10. Take a loose dough, gently roll it out and roll it thin. Don't roll the cake hard, but relax.
1 1. Brush a thin layer of cooking oil on a pan or electric baking pan, heat the pan, put in the rolled cake blank, cover it, and bring it to medium heat. Cake baked on medium fire is easy to dry when the fire is too small.
12. After one side is golden, turn it over and continue to burn. Turn it over several times until both sides are golden, the cake is obviously loose, and the chopped green onion cake is ready.
Tip:
1, pancakes should be covered, and the steam generated by the cover will make the cakes softer.
2. When the cake is shaped on both sides, it is more helpful to turn it over frequently, which is also the key to branding the cake.