1. Dead noodles: the unfermented noodles are called dead noodles, and the existing and present noodles are made of cold water.
2. features of dead noodles: this kind of noodles is more resistant to cooking, strong in taste and chewy. Disadvantages: not easy to digest. Suitable for cooking, roasting, frying, frying and other foods, and the fried food is crisp.
3. Flour means that the dough allows yeast to fully propagate and produce gas under certain temperature and humidity conditions. After the dough is fully fermented, the dough expands after fermentation.
4. The characteristics of dough: the taste is soft, and the dough contains enzymes that decompose nutrients, which is beneficial to digestion and absorption. Usually used to make steamed buns.
5. Hot noodles: Mix noodles with boiling water (about 70℃ to 100℃), stir while adding water, cool slightly and knead into dough.
6. Features of instant noodles: Instant noodles are steamed and puffed with boiling water, which softens gluten and part of starch and reduces the hardness of dough, so the higher the water temperature, the more boiling water and the softer the product. But eating like this will be less energetic, and it will have the disadvantages of sticking teeth, hands and work boards.
Hot soup noodles are mostly fried and baked, making pot stickers and various northern cakes such as scallion cakes, pies, leek box cakes and sesame cakes.
Dead noodles scallion cake
Sugar flour cake
Therefore, according to your own taste, you can use dead noodles if you want to eat crispy scallion cakes.
Eat soft scallion cake, you can use hot noodles.
Glad to get back to your question.
As a very common family food, scallion cake is not much different in every family. When making pasta, it is generally divided into: fried noodles, dead noodles and hot noodles. Most of the scallion cakes are: hot soup noodles > dead noodles > fried noodles.
First of all, the scallion cake made of dough is soft and easy to digest, which is more suitable for the elderly or people with poor digestive system (except friends who like to eat dough)
Then talk about the dead face. The scallion cake made of dead noodles has a strong taste and chewiness, which is easy to be accepted by half of young people, but it is difficult to make it crisp and' skin'.
Finally, talk about hot noodles. The scallion cake made in Regan Noodles is delicious and crisp, with a crisp outside and a strong inside, which is more popular with everyone.
The following is how to make scallion cake:
Ingredients: flour, boiled water, cold water, salt, onion, cooking oil.
Production: add a little salt to the flour, add boiling water and flour, and add a little cold water at a ratio of about 7: 3, so that the scallion cake is softer and not too hard.
Wake up, then chop up the onion, put it in a bowl for later use, burn some hot oil and pour it on the chopped onion. The smell of onion oil will come out immediately and let it cool.
Rub it on the panel after waking up, then divide it into several parts, roll the dough into a skin shape with a rolling pin, add scallion oil and chopped green onion, roll it up, wake up for a few minutes, and then roll it into the size of scallion cake.
The rest is to use the electric baking pan, which is relatively simple.
Use a small fire when baking pancakes.
Is the scallion cake made of hot noodle soup or dough?
To solve this problem, we must first know what kind of scallion cake we like to eat. Do you like soft food or chewy and tough food? Scallion cakes are generally used as breakfast snacks. The flour is laid, the shallots are scattered and an egg is broken. Delicious, simple and convenient. It doesn't take much effort to do it at home, and it can resist hunger.
Hot noodle soup: Mix the noodles with boiling water of about 80 degrees, add water while stirring, and knead them into a ball when they are not very hot. This has a great feature, that is, it is not tough and sticky. Hands! Basin! Everything you touch will be covered with flour. Scallion cakes are naturally soft, and old people and children should like them very much. If you want to be chewy, you can choose flour above the medium gluten, which can also increase its toughness and will not be so sticky.
Making dough: add yeast to the dough, knead it into dough, cover it with gauze, and let it stand for a while. At a certain temperature and humidity, the dough begins to ferment slowly, and a small dough can be several times larger, depending on personal hobbies. When the dough is pressed, it will bounce off, and there is a big honeycomb hole in the middle of the food, which is most suitable for steaming steamed bread. But making scallion cake is still a little poor. Plus, because it takes a long time to make dough, it is a little more troublesome to make it.
For Bunny, I still like scallion cakes made from hot noodle soup, because I like to chew, and the more I chew, the more fragrant I get. Oil, onion and wheat blend with each other, so it's not much fun to chew. In addition, hot noodles are also very convenient! Boil a pot of boiling water in the morning, add flour, divide three times five by two, and it will be ready soon. You don't need time, you don't need brains, and you don't have to worry about whether the noodles are good or not. How convenient! Now is the season of wheat harvest, the food made of fresh flour is sweeter, and scallion cakes are on the way!
Regan Noodles scallion cake and fried noodles scallion cake are both delicious. As long as you master your own production skills, both tastes are delicious. Let me introduce my production skills:
1, Regan Noodles onion cake making skills: master the proportion of Regan Noodles. The scallion cake made of too many hot noodles is easy to stick to the teeth, not delicious, too few hot noodles, and the scallion cake is easy to be too hard and not delicious, so it is particularly important to master the proportion of hot noodles. I have been making scallion cakes for so many years, and the ratio is 1 ratio 1. No matter how many kilograms of flour you make, just divide the flour into two parts, half with boiling water and half with warm water. The scallion cake made in this way is particularly soft and will not be hard if it is left for a long time.
2, the delicious production skills of scallion cake: the number of dough is only once, don't knead the dough, make the cake directly after the dough is fermented, so the cake will be particularly soft.
When I make scallion cake, I use warm water to mix flour. The ratio of flour to water is almost 1: 1. After stirring with chopsticks, I don't need to knead the noodles by hand and then ferment them directly. After fermentation, I sprinkle more dry flour on the panel, because the water content is high, so as to prevent sticking to the chopping board. Don't knead the flour, arrange it in strips directly, and then spread some on it. After it is done, put it directly into the electric baking pan for heating. The scallion cake made in this way is soft and multi-layered, which is especially delicious.
I hope I can help you.
The scallion cake is a combination of noodles and scallions, and its taste is crisp outside and tender inside. It is one of the common staple foods of northerners. You can't even say you are a northern woman unless you hold out your hand.