materials?

5 grams of common flour

2 eggs

27 grams of hot water

chopped green onion, appropriate amount of salt

appropriate amount of vegetable oil

1 large star anise

baking soda (the key to making the oil cake crispy outside and tender inside) and two small pinch of chopped green onion oil cake

?

put two eggs in ordinary flour and pinch two pinch of baking soda with your fingers. No more. Stir them evenly with chopsticks first. Then pour hot water and stir the flour with chopsticks. I didn't weigh how much water I used. Finally, the dough is smooth and soft. I specifically asked the chef who made oil cakes, and he said that he mixed noodles with cold water when making oil cakes, but mixed noodles with hot water only allowed the cakes to absorb less oil when they were baked again.

after the water in the flour is poured, you can stop adding water until there is no excess dry flour in the basin and knead the dough. Knead more, you can make the oil cake more crisp. After kneading into smooth dough, the surface is oiled and left standing for more than half an hour.

Use the time to wake up to make pastry. Reserve some flour in the evening, not much, and then add it slowly when it is not enough in the later period. Pour more oil into the pot, so that it can be deep in the pot. Add onion leaves, star anise and stir-fried incense, leaving only oil. Pour the oil into the flour bowl and make it into a flowing thick emulsion. Add salt and season. You can put more salt. Chop up the onion, and

take a piece of dough for later use, roll it thin, and spread it evenly with a layer of pastry.

It is reasonable to say that if you spread the pastry, you will spread the chopped green onion. In order to let everyone see the folding technique more intuitively, I will not add it first. In this way, fold it up from the bottom

After folding, put this noodle aside and let it stand for a few minutes, so that it can be pulled open and rolled up later. Put it aside, and we can re-make the next oil cake embryo. When the next oil cake embryo is folded, we can roll this waking noodle from the right end to the left while pulling it from both sides. This can be rolled a few more times to make the cake more layered.

After the rolled dough embryo is left standing for a few minutes, you can use a rolling pin to drive it away slowly.

Brush a thick layer of oil in the pan, add the oil cake, and fry it on medium and small fire.

Fry it until the bottom changes color, and then turn it over. Otherwise, it's easy to break

The trick to make the cake crisp and layered is to slap it with a shovel while frying it, so that the cake will definitely have obvious stratification.