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How to bake scallion cake soft and delicious?
Try it with me! ! ! To adopt! ! ! \x0d\\x0d\ Step 1: Make perfect dough easily \x0d\ To make Q-flavored dough, an important step of "ironing noodles" is absolutely indispensable! The scalded dough will taste delicious and solid. Is there any secret recipe to make dough delicious? What should I do if I knead dough? Let's teach you how to save your dough! \x0d\ Step 1 The medium gluten powder and low gluten powder are mixed according to the ratio of 1: 1. This is to make the shell have a better sense of exit. Of course, sesame powder, whole wheat powder, whole grain powder and other materials can also be added according to personal preference. After mixing all the powders, pour them into a sieve and sieve them. \x0d\\x0d\ Adding salt in the second step \x0d\ Adding a little salt will make the dough taste more delicious, but remember to gently shake the steel basin after adding salt to make the salt evenly distributed. Of course, you can also add chicken essence or other seasonings to taste according to your personal preference. Step 3: Heat the noodles \x0d\ Pour the boiled hot water into the flour as appropriate, let it stand for about 10 minutes after the hot water is mixed with the flour, and then knead it when the water is not so hot. The amount of hot water is about 60% of the weight of flour \x0d\x0d\ Step 4: Knead \ x0d \ Press down directly with your shoulders and knead the dough repeatedly with the power of your palm. Rub the dough into an oval shape with your fingers and knead it repeatedly until the dough looks smooth. \x0d\ Step 5: Proofing the dough \x0d\ Put the dough in a steel basin and cover it with a wet cloth to keep the moisture in the dough. Let it stand for about 30 minutes and wait for the dough to wake up. \x0d\ Leave the dough for a period of time, in order to make the dough more elastic and make the cooked food taste better \x0d\ Step 6: Forming the dough \ x0d \ When the dough is smooth, gently press the dough in the steel basin with your forefinger, and when the dough can rebound automatically, you can take it out of the steel basin and form it. \x0d\\x0d\ Onion cake uses more than just onions! \x0d\ After learning how to make fragrant Q dough, the next step is to finish the beautiful crust and fry the crispy cakes with fragrant flavor _! Don't worry, there is another trick to teach you to upgrade the delicious pastry. Who says onions must be put in onion cakes? Don't be limited by superficial names! How about "garlic cake"? Is fennel cake delicious? Cooking is full of creativity, as long as you like, anything can be! \x0d\x0d\ Onion of ylang ylang \ x0d \ Onion of ylang ylang is beautiful in appearance, with long and delicate leaves and soft, so it tastes quite tender and sweet. Mainly planted in Yilan City and Wei Zhuang Township, irrigated by Lanyangxi. Yilan onion has a wide range of uses, especially when you want to present a delicate appearance, it is just right to use Yilan onion. For example, steamed live fish, which is common at banquets, can be seen in Yilan onions. \x0d\x0d\ Onion \ x0d \ Onion leaves are short, and it is quite strong like a big bead, so it is also called "green onion", "red onion" or "oil onion". The most commonly used fried onion crisp is actually made of onion beads, so the aroma of onion beads is obvious! . Fennel fennel has a very special fragrance and is the best magician when seasoning! Cooking can use fish, and it takes a lot of effort! Making tomato salad is also delicious. Besides, frying with eggs is a perfect combination. It's just that fennel is only available in winter, because it is not planted in large quantities, and most of it is planted at home, so we have to look carefully when necessary. \x0d\x0d\ coriander \ x0d \ coriander itself has a special aroma, and adding it to the scallion cake crust can enrich the flavor of the cake crust. Coriander itself is afraid of water. Remember to drain the washed leaves first, then wrap them in paper, put them in plastic bags and refrigerate them in the refrigerator. \x0d\ Chrysanthemum morifolium Ramat \x0d\ Chrysanthemum morifolium L. is also suitable to be added to cake crust because of its unique aroma. You can choose smaller leaves when picking, and the taste is more delicate. Because Artemisia annua is as afraid of water as coriander, it is necessary to drain the washed leaves first, then wrap them in plastic bags with paper and put them in the refrigerator for refrigeration. \ x0d \ x0d \ mind your shallots and let you know! \x0d\ Of course, "scallion" is the protagonist of scallion cake. So take good care of your onions, it is necessary! But how to choose onions and how to preserve them? Let us inform you! \x0d\ The first measure to love onions: Choose the right onion \x0d\ Onion heads should be firm, the leaves should be intact, the color should be green before they are fresh, and the shelf life should be long. Don't pick the yellow leaves, pick the soft onions that are about to fall, because this means that the onions are not fresh and are going to rot. The second trick to love onions: keep them fresh. Wash it with clear water after you buy it, then remember to dry it or drain it, wrap it in paper, tie it tightly with plastic bags, \x0d\ put it in the refrigerator. The shelf life is about one week. If the leaves turn yellow, it means they are not fresh at first, so we should use them up quickly. The third measure of loving powder: add extra points to your onion \x0d\ Before use, grab the onion segments with salt to remove water, so as not to have too much water when making the crust. In addition, you can drop some sesame oil and sprinkle some pepper to taste, so that the scallion cake will be more fragrant than others! \ x0d \ x0d \ just want you to relax! \x0d\ Step 1 kneading dough \x0d\ Take out the awake dough and press it with your fingers first to see if it will bounce gently. If you don't play, it means that the dough is still asleep, which is not enough. It will take some time to wake up. Take out the dough that wakes up QQ, knead it and pull it into strips. \x0d\ Step 2 Divide the dough. Divide the dough with a dough knife! Carefully and neatly cut the long dough into fist-shaped dough of about 1/4 with a dough knife for use. \x0d\ Step 3: Take a small piece of dough with a thin rod and stick it into a round cake crust. Starting from the center of the dough, push it outward evenly and forcefully, and then gradually knead the dough into a round crust with a stick. \x0d\ Step 4: Remember to oil the crust so that it can be easily rubbed. Don't miss the time of "refueling"! Dip a brush in salad oil or olive oil, put it on the surface of the dough, and then stick the dough with a stick. You will find that the stick is slippery and tastes better! Step 5: Spread chopped green onion \x0d\ onion evenly, wash it, cut it into pieces, and then spread it evenly on the skin. Remember to sprinkle some salt at the same time, it will be more delicious! \x0d\ Fold the dough in half in step 6 \x0d\ After laying the chopped green onion, it needs to be glued 1 ~ 3 times to make the chopped green onion and the dough blend evenly. Finally, fold the flat chopped green onion thin dough in half and put it away. \x0d\\x0d\ Step 7 Roll the dough into a circle \x0d\ Roll the dough into a circle from the inside out. Roll the dough into a circle, which is not only easy to place, but also convenient to wrap the unused dough with plastic wrap and put it in the refrigerator for refrigeration. \x0d\\x0d\ Step 8 Rod Flatten \x0d\ Rod Roll the round dough into a flat round crust. \x0d\\x0d\ has a set of pancake skins! \x0d\ Step 1 Oil evenly \x0d\ After the pan is preheated, pour a proper amount of salad oil or olive oil, and gently turn the pan to make the pan surface evenly oiled. \x0d\ Put \x0d\ medium heat in step 2, and gently spread the cake crust in a pan. \x0d\ Step 3 Gently turn over \x0d\ and fry for about 1 minute, then gently turn over the dough with a spatula and fry again. You must pay attention to the temperature at this time. If the pan is overheated, remember to turn it down or turn off the fire first to avoid frying the crust. \x0d\ Step 4 Perfect golden yellow \x0d\ When the crust of the cake starts to appear golden yellow and the fragrance overflows, it means that the scallion cake in the pot is ready! \x0d\ What's the secret to make my scallion cake skin smell better than others? \ x0d \ x0d \ Onion itself is a kind of food with special fragrance, especially after it is fragrant, its taste is even more charming. So when making dough, you can use fried onions instead of ordinary raw onions. When frying, you can also fry the oil in the pot with onion first. The secret blessing of scallion cake will definitely add points to its aroma and taste! Beef onion oil burrito \x0d\ Material: medium gluten flour 250g, chopped green onion, sweet noodle sauce, 4 onions, 2 cucumbers \x0d\ Braised beef tendon Material: beef tendon 200g, 4 onions, 3 ginger, a little pepper, a little star anise, 5 laurel leaves, soy sauce1500 _ Refer to the practice of dough in this question, add chopped green onion to the waking dough, and then stick it into a round cake crust. \x0d\3。 Sprinkle chopped green onion evenly on the crust made by the second method, and then stick it evenly. \x0d\4。 Fry the scallion cake crust of method 3 in medium heat for about 3 minutes until the crust is golden yellow and crisp, and then take out the pan. \x0d\5。 Spread the scallion cake skin fried in the fourth step on a plate, pour a proper amount of sweet noodle sauce, and then spread it evenly with a brush. \x0d\6。 Add 1 sliced beef tenderloin, onion and cucumber, and roll them tightly from the inside out. You can add a proper amount of sweet noodle sauce before eating to increase the taste. \x0d\ The best beef tendon is of course pickled by yourself _! Buy a piece of beef tendon, wash it, add shallots, ginger slices, pepper, star anise, bay leaves, soy sauce, rice wine and water, mix them, put them in a pot, and cook them with medium fire 1 hour. When the beef tendon can be easily passed through with chopsticks, it means it is cooked, so it can be taken out and cooled before slicing. \x0d\x0d\ Fried shrimp cake with scallion oil \x0d\ Materials: 6 slices of water chestnut, carrot 1/3, onion 1/2, fresh shrimp 150g, a little chopped parsley, a little chopped celery and a little chopped green onion. Seasoning: salt 1 tsp, pepper 1 tsp, sesame oil 1/2 tsp \x0d\ Method: \x0d\ 1. Wash water chestnut, carrot and onion, peel and cut into pieces. \x0d\2。 Add the materials made by 1, fresh shrimp, coriander powder, celery powder, scallion powder and seasoning into the fish paste, and stir evenly for later use. \x0d\3。 Take two pieces of frozen scallion cakes, sprinkle a little white powder first, and then coat them with a proper amount of stuffing from Method 2. Cover two scallion cakes covered with stuffing, compact them and cut them into triangles. \x0d\4。 After the oil pan is heated to 180℃, fry the shrimp cake with scallion oil in method 3 with medium and small fire for about 2 minutes, then fry it with high fire for 30 seconds, and then take out and drain the oil. \x0d\\x0d\ There are two ways to make my scallion cake noodles: \ x0d \ x0d \ 1. Add a little salt to the flour and knead it evenly with warm water, wake it up for a while, knead it into long strips and cut it into agents. Chop shallots, mix well with salt and oil, flatten the flour, roll it into thin slices, add onion oil, roll it up, squeeze it from both ends, flatten it by hand, roll it thin, brush it with oil and bake it in a pot. \ x0d \ x0d \ 2。 30% flour is oiled, 70% flour is mixed with warm water. After waking up, the two kinds of mixed flour are kneaded into strips and sliced, flattened, rolled into thin slices, with oil and flour on the top and warm water on the bottom, chopped shallots, mixed with salt and oil, added with scallion oil, rolled up, squeezed from both ends, flattened by hand and placed on warm water.