The most important thing to make scallion cake is the water temperature of the dough. If the scallion cake is soft and layered, it will not harden when it is cold. When mixing noodles, you must not use all cold water, but use semi-hot noodles and noodles, that is, half of the flour is mixed with boiling water and half of the flour is cooked with cold water. Family members prefer to eat pasta, especially pasta with various fillings. Sometimes the stuffing is just right, but sometimes there is a small piece of dough left. I often roll it into noodles and eat a tomato noodle soup the next morning to digest it; Or roll it into noodles and put it in ice, which is crisp outside and tender inside, with distinct layers. What I introduced to you is my own favorite. Do you have like-minded friends?
Scallion cake is a staple food that many people like. Anyway, every time I order the staple food in the restaurant, I always order a scallion cake. I always think that the scallion cake baked in the restaurant is delicious, with soft skin, distinct layers and fragrant onion. However, how to bake scallion cake at home is a very popular home-cooked cake with many layers and crispy skin and soft inside. There are also many practices. Generally, the scallion cake made of dough is soft and thick, while the scallion cake made of dough is crisp and delicious. Non-ironing dough is different from dough and dead dough. Adding yeast to the dough can make the yeast produce gas, which can make the dough swell, so the dough food is very soft after cooking. Mixed with cold water, the dead noodles are resistant to cooking and rich in taste, which is suitable for making jiaozi.