Today, I will share a soft chopped green onion cake. There are three points to note. To make chopped green onion cakes, many friends like to mix eggs with batter. Eggs have a stable and fluffy effect. When mixed with the batter, the batter will crack and it is not easy to form. We will separate the batter from the eggs, so that we can bake a complete and strong chopped green onion cake. This is the first point to pay attention to. The other is the thick batter. Grasp the proportion, and the spread cake will be moderately thin and soft. The last point is the time when pancakes are made. It is very important that the pancake with chopped green onion should be soft and full of water. Baking time is too long, and water is lost. After the pan is out, the whole cake is dry. It's best to bake a cake in 2-3 minutes, quickly and keep moisture.
The small details that need attention have been introduced earlier. Once you have mastered it, you can fish out the soft chopped green onion cake. The cake shared today is relatively simple to make, and the whole process is hands-free. Like a friend to collect it and try it! The detailed production steps are shared as follows.
Required materials
600 ml of clean water, 5 g of salt, 300 g of flour, half a carrot, four eggs, a handful of chopped green onion and a proper amount of salt.
Production steps
1. Prepare 600 ml of clean water and add 5 g of salt. Stir until it melts.
2. Add a small amount of flour in several times, and then add it after stirring evenly each time. So there are no particles. The ratio of powder to water is 1:2.
3. Stir until smooth and streamline the batter. A thick consistency like this will do.
4. Rub half a carrot into it and stir well.
5.4 Beat the eggs into a bowl, add a handful of chopped green onion, add a little salt, and stir well for later use.
6. Brush the oil from the pan, turn on a small fire, scoop in a spoonful of batter, and scrape it evenly with a scraper or shovel.
7. Tilt the edge of the cake slightly. After bulging in the middle, pour a little egg liquid, scrape it evenly, cover it, and cook the egg liquid on the surface for about one minute.
8. It's time to open the lid. You can see that the eggs on the surface are bulging. At this time, turn over and bake for about 30 seconds. Don't take too long, lock the water, it will taste soft.
9. Then bake the remaining batter in the same way and bake it all.
Tips:
1. The batter can be made one night in advance and used directly in the morning. It will be better to put the batter gluten for a while, and it will be soft and chewy.
2. When you stir the batter, you can stir it for a while, which will be stronger.