I don't know which food is the most difficult to forget the flavor of everyone's heart? It is said that time will wash away everything, but when I was a child, my aunt and grandma cooked the scallion pancake so far I remember that crispy flavor. I remember when I was a kid, my neighbors said my mother would cook cakes, praised my mother's good hands, my mother often said to me: "Your aunt's grandmother's cooking scallion pancakes is called a masterpiece it!
The first time I tasted my aunt's scallion pancakes was in the sixth grade when I was about to go to junior high school, and the school where I enrolled in junior high school was especially close to my aunt's house, so my mother often took me to recognize the door, and every time I knew I was going to be here, my aunt would always cook me more scallion pancakes, and I could not finish more than one of them so that I could take them home.
Scallion pancakes are particularly soft,especially when they are fresh from the pan, the scallion flavor is simply to hook my stomach cravings out of it, eat while hot is the best, soft as bread, the key is a layer of all wrapped up in the scallion, the flavor I'm afraid to eat on a time like I'm not going to forget it.
Slowly on the high school, college, freshman year, but also often go to visit the aunt, aunt said: "my Niels made good, went to college, away from the aunt far away, I'm afraid it is not eaten cake, today I teach you how to do, I do you look at". Auntie said cookies soft must remember the face and soft some, but do not add too much water, you have not and the face of the best with their own hands, better grasp of the softness , and what the pancakes to flour, molasses ah these said you do not understand, but you remember to molasses on the line. Molasses is a good way to soften the dough, so it's easier to handle. I'm not sure if you're going to be able to get a good deal out of it, but I'm sure you'll be able to get a good deal out of it.
After the work slowly began to try to cook their own, often do some more pasta steamed buns, pancakes and so on, the more they do the more skillful, "practice makes perfect" this reason or quite right, Today it is to share with you has been letting me miss the crispy scallion lasagna.
→ Crispy scallion lasagna ←
Required ingredients: flour, water, scallions
Accessories: cornmeal, oil, salt
Required tools: pan / electric pie pan / rolling pin
Methods:
1. 1. Mix the dough
300g of flour, 80g of boiling water, 100g of cold water and the dough, stirring to form a large floury dough, and knead it to form a smooth, slightly soft dough. Transfer the dough to a board and stop kneading, and straighten it into a long tube.
The purpose of boiling water is to break up the gluten in the flour and make the dough a little softer. This semi-scalding form of dough is soft but not lacking in strength and has a better texture.2. Molasses
Keep each dough ball well kneaded and rounded, put it on a plate that has been brushed with oil, then brush the surface of the dough ball with a thin layer of cooking oil, and cover it with plastic wrap to seal the molasses for one hour. Cover with plastic wrap and let the oil soak into the dough, so that the dough will be more stretchable and soft.
Molasses is an important step, so don't skip it.
If you feel greasy, just brush on a thin layer of oil, not too much.
3, shortening
The shortening is the soul of the scallion pancake. The shortening is a mixture of flour and oil, but flour as a shortening material is too sticky, I like to use cornmeal shortening, eat the texture on the very good, and not easy to stick together. How to do shortening how to do without scallions, chop some small onions, pour the right amount of cornmeal, add salt to taste, you can also put some five spice powder, add oil and stir evenly on it.
Add ordinary cooking oil can be fried vegetables, raw cooked all. You don't want to be greasy, just thin out the shortening a bit, so it's easier to spread evenly.4, do raw embryo
molasses dough, do not knead, flatten, rolled into a thin crust, brush a layer of shortening on the crust, and then according to a tugging and pulling the way to roll up, rolled up the long strip a little bit of hard wrestling to elongate, and then rolled, and then the last tail pressed and flattened, hidden in the bottom, so basically a embryo is done.
A little oil on the board will make the crust bigger. Don't knead the dough once it's done to avoid rising.5. Roll out the crust
After all the dosages are done, we take out the first one and roll it into a thick crust.
Be sure to take out the first one after all of them are done, and start rolling, so as to shorten the time of the second molasses.When rolling out the skin, be sure to even out the force, front and back sides of the rolling, so that the level of uniformity and richness of some.
6, branding
Preheat the pan over medium-low heat and brush with oil, then put in the biscuit embryo, and brush the surface with some oil to lock in the moisture of the biscuit. The bottom side of the cooking until the shape of the color after the flip, until both sides of the cooking golden, and so finally in the rolling pin and spatula squeeze a few times, so that the layers will be rich out of the layer.
Preheat the pan over medium-low heat and brush with oil, then add the cake embryo. Don't rush to put the pastry in before the pan is hot.Crispy and soft lasagna onion cakes can be eaten, just out of the pot of extraordinarily delicious, hot and soft, especially in the morning, with a bowl of congee, is the most beautiful.
Small Ha highlights, here to look carefully oh.
1, hot pan and cool oil cooking cake is more delicious. The first thing you need to do is to make sure that the pan is completely preheated before you add the pancake mixture.
2, the whole process of medium-low heat, the fire is not too big or too small, the last will affect the quality of the cake.
3, if you feel greasy friends, then do not put the shortening, and then the pie crust on a thin layer of brush oil sprinkled with some dry flour rolled up on it.
Conclusion: pancake is not a technical job, usually do more, always summarize their pancake a good way.