In fact, it's not surprising that Lao Wang would recognize the mistake. Because many people will take the scallion pancake as the scallion pancake, because they are too similar. So how to distinguish them? It's simple: scallion pancakes are mixed with water when mixing the noodles, while scallion pancakes are mixed with cooking oil when mixing with water. And there is a difference in the texture of the pancakes when they are fried. Because they both use scallions at the same time, there is not much difference in appearance after cooking. So if you want to eat delicious scallion pancakes, what should you do when you make them yourself at home? We want to make out of the scallion pancakes delicious, not hard, these two steps must be good: kneading and mixing shortening.
Scallion cake
Preparation of ingredients: 200 grams of flour, a small piece of green onion, a moderate amount of cooking oil, a small amount of salt, thirteen spices moderate, 30 grams of cooked flour.
Practice:
1, first in the cutting board pour 200 grams of gluten flour, the center of a groove, pour 100 grams of lukewarm water, 30 grams of cooking oil stirred into the flakes (too dry, you can slightly add a little bit of lukewarm water to moisten a little bit), continue to knead the dough, the surface is smooth, wrapped in plastic wrap to wake up for 30 minutes.
2, then we prepare the shortening, a small bowl of 30 grams of cooked flour, pour 30 grams of cooking oil, add a pinch of salt, a pinch of thirteen spices, mix well. (Note that the shortening should not be adjusted too sticky, slightly thinner, otherwise it is not good to paste to the cake.)
3, the surface of the wake up after the plastic wrap torn off, take out the dough we roll it into a rectangular pancake about 1 cm thick, and then smeared with just modulated good shortening, sprinkle some chopped green onion. Fold the sides of the pastry towards the center, and then use a knife to cut lines about 1 cm wide from the side, we cut lines all over the surface of the pastry (be careful not to cut off the ends of the lines, the lines should be cut to the end). After the lines are cut on the surface of the shortening, spread evenly and fold them in half.
4, and then hold the two ends of the stretching outward, and then rolled up to form a roll (pay attention to almost to the end of the end of the time we flatten the end of the crust), rolled up and placed on the side of the dough for 30 minutes.
5, time to start rolling, first with a small brush on the cutting board to brush some cooking oil to prevent the pastry sticking to the cutting board, rolling the pastry first with a rolling pin to press a little bit, first flatten the pastry and then rolled (rolling the pastry with attention, we rolled a few times on one side, and then turn over a roll, so that the pastry will be uniform force). We rolled it into about 1 cm thick pastry can be fried in the pan.
6, now we use the rolling pin to roll it up into the electric cake pan frying, when one side of the pancake is cooking condensation open the lid, with a small brush in the pancake above the side of the brush on the oil, turn over one side to continue to brush a layer of there, cover the lid and continue to fry, when the two sides are cooking golden brown when you can get out of the pan.
Tips:
1, scallion pancake to do delicious, kneading time must be multi-level kneading and, the oil crisp and scallion fully integrated in the dough, so that the out of the scallion pancake will have taste.
2, the shortening is a key step in making a good scallion pancake, the shortening modulation is good, the scallion pancake will be more fragrant.
Doing a good job of shortening the scallion cake outside the crisp, tender, very fragrant, if you use your hands to knead it and up, it looks like a kind of lasagna feeling, is simply naked temptation ah! Interested friends hurry to try it.