Scallion cake is a street snack that can be seen everywhere in Shanghai. Its crispy skin and strong onion flavor make your mouth water. Although Ada's famous scallion cake is particularly famous, you can easily make delicious scallion cake at home, which is more fragrant than what you bought! Master the following three tips, and you can make crispy scallion cakes at home.
Secret 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. Gluten is produced in the kneading process, which makes the dough elastic. After that, divide the dough into small pieces and roll them into rectangles. When rolling, pay attention to uniform force and moderate thickness.
Tip 2: A soul full of green onions.
The soul of scallion cake lies in the fragrance of chopped green onion. Sprinkle chopped green onion evenly on the rolled dough. The amount of onion 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 from one end and make it round. Roll the rolled bread into a circle again, so that the onion flavor can be fully integrated into the dough.
Tip 3: The Art of Temperature Control
Temperature control of scallion cake is the key. Add some oil to the pan and heat it over medium heat. When the oil temperature rises, add the scallion cake. In the frying process, the crust is constantly turned to ensure uniform heating. When both sides are golden and crisp, you can go out of the pot.
Tips:
Selection of flour: It is recommended to use high-gluten flour, which is rich in gluten and can make 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 mixing dough, the thickness should be uniform, too thin is easy to paste, too thick is not easy to cook.
Frying temperature: frying in medium fire can make the inside and outside of scallion cake heated evenly, so as to avoid burning on the surface and undercooked inside.
Post-cooking: Eat hot after cooking, and the taste is the best.
Master the above tricks, 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!