Scallion cake is a street snack that can be seen everywhere in the streets and lanes of Shanghai. Its crispy skin and fragrant onion flavor are mouth-watering. Although the famous store Ada is especially famous for its scallion cakes, you can easily make delicious scallion cakes at home, which are more fragrant than those you bought! Master the following three tips so that you can make a crispy scallion cake at home.
Tip 1: the secret of crispy skin
The crispy skin of scallion cake is the key to delicious. When making dough, add a little salt and water and knead thoroughly. The kneading process will produce gluten, making the dough elastic. After that, the dough is divided into small pieces and rolled into rectangular pieces. When rolling, pay attention to uniform force and moderate thickness.
Tip # 2: A soul overflowing with green onions.
The soul of scallion cake lies in the fragrance of scallion. Sprinkle chopped green onion evenly on the rolled dough. The amount of shallot powder can be adjusted according to personal preference, but not too much, so as not to affect the crispness of the cake crust. Sprinkle with shallots, roll up the dough sheet from one end and round it. Roll the rolled bread into a circle again, so that the onion flavor can be fully integrated into the dough.
Trick 3: the art of temperature control
The temperature control of scallion cake is the key. Add some oil to the pan and heat it over medium heat. After the oil temperature rises, add the scallion cake. During the frying process, the crust of the cake is constantly turned to ensure uniform heating. When both sides are golden and crisp, they can be cooked.
Tips:
Selection of flour: It is recommended to use high-gluten flour, which is rich in gluten and can make the dough more crisp.
Grasp of seasoning: the amount of salt should be moderate, too much will affect the taste of scallion cake.
Thickness control: When rolling the dough, the thickness should be uniform, too thin is easy to paste, too thick is not easy to ripen.
Frying temperature: frying in medium fire can make the inside and outside of scallion cake heated evenly, and avoid the surface being burnt and the inside being immature.
Treatment after taking out the pot: Eat it hot after taking out the pot, and the taste is the best.
Mastering the above know-how, you can also make crispy scallion cakes comparable to Ada at home, and you can also enjoy the delicious taste on the tip of your tongue at home!