raw materials: 5g of flour, 7.5g of salt, 125g of aged yeast, 5g of vegetable oil and 25g of alkali.

Method of making:

1. Add water to flour, mix with old yeast to make dough, after fermentation, add alkaline flour and knead well, then add fine salt and knead well.

2. set the pan on fire, put a little oil, knead the dough into a 5-gram cake blank, put it on the pan, and press it with your fingers to make it thin into a round cake shape. When the bottom of the cake is light yellow, turn over and fry the other side. Add oil to fry both sides, and then take out the pan.

If a little chopped green onion and monosodium glutamate are added to the cake for frying, it is called chopped green onion oil cake, which is rich in onion flavor when eaten hot. Soft and delicious. In addition, one side of the cake is fried with eggs, that is, salted egg cake.

note: when frying, the amount of oil in the pot should not be too much, and the fire should not be too large. It is appropriate to use medium fire, and the oil temperature of 6% (16 ~18 degrees Celsius) is more suitable. If it is too high, it will be easy to burn, and if it is too low, it will be difficult to mature. -

the first trick: making perfect dough easily

to make Q-scented dough, the important step of "scalding noodles" is absolutely indispensable! The scalded dough will definitely be fragrant and solid in taste. Is there any secret recipe that can make dough delicious? What should I do if I knead the dough? Let's teach you how to save your dough!

in step 1, sift the medium gluten flour and the low gluten flour and mix them in a ratio of 1: 1. This is to make the crust with better export feeling. Of course, you can also add sesame powder, whole wheat powder, whole grain powder and other materials according to your personal preferences. After mixing all the powders, pour the powders into the sieve and sieve.

add salt in step 2

adding a little salt will make the dough taste more delicious, but remember to shake the steel basin slightly after adding salt to make the salt evenly distributed. Of course, you can also add chicken essence or other seasonings to taste according to your personal preference. Step 3: Hot noodles

Boiled hot water should be poured into flour, and it should be left for about 1 minutes after the hot water and flour are mixed, and then it should be rubbed when the water is not so hot. The amount of hot water is about 6% of the weight of flour

Step 4: Knead

Press down directly by the shoulder, and knead the dough repeatedly with the strength of the palm. After finishing the dough into an oval shape with your fingers, knead it again and again until the dough looks smooth.

Step 5 Wake up

Place the dough in a steel basin, and cover it with a wet cloth to keep the moisture of the dough, and leave it for about 3 minutes to wake up.

the dough is left for a period of time, in order to make the dough more elastic and make the cooked dishes taste better.

Step 6: Forming the dough

When the dough skin is smooth, gently press the dough in the steel basin with your forefinger, and when the dough can rebound automatically, you can take the dough out of the steel basin for forming.

onion cakes are made of more than just onions!

after learning how to make fragrant Q dough, the next step is to make perfect cake crust and fry crispy cakes with overflowing fragrance! Don't worry, there is another trick to teach you to upgrade the delicious crust. Who says onion must be put in the onion cake? Don't be limited by superficial names! Is "garlic cake" ok? Is fennel cake delicious? Cooking is full of creativity, as long as you like it, everything can be!

Yilan Onion

The appearance of Yilan Onion is beautiful, the leaves are long and delicate, and the onion is soft, so the taste is quite tender and sweet. Mainly planted in Yilan City and Zhuangwei Township, and irrigated by Lanyangxi. Yilan onion is widely used, especially when you want to present a delicate appearance, it is just right to use Yilan onion. For example, steamed live fish, which is common in banquets, can be seen in Yilan onion.

Bulbous Onion

Bulbous Onion has short leaves and its head is quite strong like a big bead, so it is also called "Bulbous Onion", "Red Onion" or "Oil Onion". The oil onion crisp that is most often used when frying incense is actually made of onion beads, so the aroma of onion beads is obvious! . Fennel fennel has a very special aroma and is the best magician when seasoning! Cooking can be done with fish, and it's a great kung fu! Making tomato salad is also delicious. In addition, frying with eggs is a perfect combination. It's just that fennel is only available in winter, because it is not planted in large quantities, and most of it is cultivated at home, so you have to look for it carefully when necessary.

coriander

Coriander itself has a special aroma, so adding it to the scallion cake crust can enrich the flavor of the cake crust. Coriander itself is afraid of water, so remember to drain the washed leaves first, then wrap them in paper and put them in plastic bags, and put them in the refrigerator for refrigeration.

chrysanthemum morifolium

chrysanthemum morifolium is also suitable to be added to the crust because of its unique aroma. When picking, you can choose smaller leaves and a more delicate taste. Because Artemisia annua is as afraid of water as coriander, it is necessary to drain the washed leaves first, then wrap them in plastic bags with paper and put them in the refrigerator for refrigeration.

take care of your onions and let you know!

Of course, "scallion" is the main character of scallion cake. So take good care of your onions, which is a must! But how to choose onions and how to preserve them? Let us inform you!

The first trick to love onions: Choose the right onion

Onion heads should be strong, leaves should be intact, the color should be green before they are fresh, and the storage period should be long. Don't pick the onion whose leaves are yellow, which is soft to pick up and is about to fall, because it means that the onion is not fresh and is about to rot. The second trick to love onions: keep your onions fresh

Wash them with clear water after you buy them, then remember to dry them or drain them, then wrap them in paper, tie them in plastic bags and put them in the refrigerator for refrigeration. The shelf life is about a week. If the leaves turn yellow, it means they are not fresh at first, so they should be used up quickly. The third measure to love powder: add extra points to your onion

Before use, grab the onion segments with salt to remove the water, so as not to have too much water when making the cake crust. In addition, you can also drop some sesame oil and sprinkle some pepper to taste, so that the scallion cake will be more fragrant than others'!

I just want you to relax!

Step 1 Knead the dough

Take out the dough after waking up, and press it with your fingers first to see if it will bounce gently. If it doesn't bounce, it means that the dough is still asleep, and it's not enough. It needs to take some time to wake up. Take out the dough that wakes up QQ, rub it and pull the dough into strips.

Step 2 Divide the dough. Divide the dough with a dough knife! Carefully and neatly cut the long strip of dough into fist-shaped dough about 1/4 size for use.

Step 3: Take a small piece of dough with a thin rod and make it into a round cake crust with a stick. Start from the center of the dough and push it outward to the outer edge with uniform force, and then gradually rod the dough into a round cake crust.

remember to grease the crust in step 4, and don't miss the "oiling" time! Take a brush and dip it in salad oil or olive oil, smear it on the surface of the dough, and then stick the dough with a stick. You will find that the stick is smooth and tastes better! Step 5 Sprinkle chopped green onion evenly

Wash the onion, cut it into pieces, and then spread it evenly on the crust. Remember to sprinkle some salt at the same time, it will be more delicious!

Fold in the left and right in step 6

The dough sprinkled with chopped green onion needs to be pulled again for 1-3 times, so that chopped green onion can be evenly blended with the dough. Finally, fold the flat chopped green onion thin dough in half and put it away.

Step 7 Roll into a circle

Roll the long dough into a circle from the inside out. Roll the dough into a circle, which is easy to place and convenient to wrap the unused dough with plastic wrap and put it in the refrigerator for refrigeration.

step 8: flatten the dough

flatten the dough into a flat round crust.

there is a set of pancake skins!

Step 1: Spread the oil evenly.

After the pan is preheated, pour a proper amount of salad oil or olive oil, and turn the pan gently so that the pan surface can be covered with oil evenly.

in step 2, put the fire into

medium heat, and gently spread the flat cake crust in the pan.

Step 3 Turn over lightly

Fry for about 1 minute, then turn over the crust gently with a spatula before frying. At this time, you must pay attention to the size of the heat. If the pan is overheated, remember to turn it down or turn it off first, so as not to fry the charred cake crust.

step 4: perfect golden yellow

when the crust of the cake starts to appear golden yellow, and there is fragrance overflowing, it means that the scallion cake in the pot is finished!

what's the secret to make my scallion cake crust smell better than others'?

Onion itself is a kind of food with special flavor, especially after the explosion, the taste is even more charming. Therefore, when making dough, you can replace ordinary raw onions with fried onions. When frying, you can also fry the oil in the pot with scallion first. The scallion cake with secret blessing will definitely add extra points to its aroma and taste! Beef onion oil burrito

Material: 25g of medium gluten flour, appropriate amount of chopped green onion, appropriate amount of sweet noodle sauce, 4 pieces of green onion, 2 pieces of cucumber

Braised beef tendon material: 2g of beef tendon, 4 pieces of green onion, 3 pieces of old ginger, a little pepper, a little star anise, 5 pieces of bay leaf, 15mm of soy sauce and rice wine.

2. refer to the method of dough in this topic, add chopped green onion to the woken dough, and then stick it into a round cake skin.

3. Sprinkle chopped green onion evenly on the cake crust of Method 2, and then stick it evenly.

4. fry the scallion cake skin of method 3 on medium fire for about 3 minutes until the cake skin presents a golden crisp appearance, and then take off the pot.

5. spread the scallion cake skin fried in step 4 on the plate, pour a proper amount of sweet noodle sauce on it, and then spread it evenly with a brush.

6. Add the sliced beef tenderloin, green onion and cucumber, and roll them up from the inside out. Before eating, you can add a proper amount of sweet noodle sauce to increase the taste.

of course, the best beef tendon is marinated by yourself! After buying a piece of beef tendon and washing it, add shallots, ginger slices, pepper, star anise, bay leaves, soy sauce, rice wine and water, mix them, put them in a pot, and restrict them with medium fire for 1 hour. When the beef tendon can be easily penetrated with chopsticks, it means it is cooked, so it can be taken out and cooled before slicing.

Fried shrimp cake with scallion oil

Ingredients: 6 pieces of long pepper, 1/3 carrot, 1/2 onion, 15g of fresh shrimp, a little parsley powder, a little celery powder, a little scallion powder, 1g of fish paste, 4 pieces of scallion oil cake and 2 tablespoons of white powder

Seasoning:

2. Add the materials of the first method, fresh shrimps, minced parsley, minced celery, minced scallion and seasonings into the fish paste, and mix them evenly for later use.

3. Take two pieces of frozen scallion cakes, sprinkle a little white powder first, and then apply a proper amount of stuffing in Method 2. Cover the two pieces of scallion cakes covered with stuffing, then press them and cut them into triangles.

4. after the oil pan is heated to 18℃, fry the shrimp cake with scallion oil in method 3 with medium and small fire for about 2 minutes, then fry it with strong fire for 3 seconds, and then drain the oil.

There are two ways to make my scallion cake noodles:

1. Add a little salt to the flour and knead it well with warm water, wake up for a while and knead it into long strips and cut into agents. Chop shallots, mix well with salt and oil, flatten the flour, roll it into thin slices, add onion oil, roll it up, squeeze it from both ends, flatten it by hand, roll it thin, brush it with oil, and bake it in a pan.

2. Mix 3% flour with oil and 7% flour with warm water, wake up for a moment, knead the two kinds of mixed flour into long strips and cut them into agents, press them flat, roll them into thin slices, put the oil and flour on them, put them on the warm water surface, chop shallots and mix them with salt and oil, add scallion oil, roll them up, squeeze them from both ends, press them flat by hand, roll them thin, brush them with oil, Pan (or microwave oven) can be cooked

1. Detailed introduction to the practice of Hunan snack double-flavored sugar oil cake

Location: Hunan snack

Technology: baking method

Making materials of double-flavored sugar oil cake:

45g flour, 5g yeast, 5g pork fat, 1g soft sugar.

The characteristics of the two-flavor sugar cake:

The color is yellowish, the layers are distinct, the outer skin has a slightly hard shell, which is crispy and chewy, and the filling is crystal clear, with both sweet and salty flavors.

Teach you how to make two-flavor sugar cake, how to make two-flavor sugar cake

1. Add 1 grams of boiling water to 425 grams of flour, add yeast, add 1 grams of cold water, knead into dough, cover with wet cloth, and let stand for fermentation. After the dough has reached 5%, add alkali. Knead evenly repeatedly, knead into strips, and pick 5 pills.

2. Wash and cook the fat pork, cut it into small dices, put it in a bowl, add 25g of refined salt, soft sugar and flour and mix well to make stuffing.

3. Press the pills one by one, roll them into skins about .5cm thick, 6cm wide and 2cm long with a rolling pin, brush them with a layer of cooked lard, then spread 3og of stuffing on one end of the skins, roll them into tubes from the end with stuffing, cut them into two small tubes with a knife, then pinch the incision by hand, put them on the chopping board vertically and press them flat, and roll them into tubes with a diameter of about 8cm.

The main points of making double-flavor sugar cake:

1. Knead the dough evenly and thoroughly until it is smooth;

2. Use low heat when baking in a flat pan.

2. Zhenyuan sugar oil cake

When you walk slowly in Zhenyuan street, you can often see piles of oil cakes on the food beach. This kind of oil cake is deep red in color, thin and crisp in skin, and tastes sweet and delicious. Sugar cake is also simple, that is, first mix lard into the fermented wheat dough, then add some honey or brown sugar appropriately, then knead the dough evenly repeatedly, then smash it into a fist-sized dough, roll it into a small cake, make a round hole in the middle with a rolling pin, and fry it in a clear oil pan.

Wu Shan shortbread, but I don't know how to make Wu Shan shortbread! Suddenly thinking of the internet can help us a lot. Homemade cookbooks can tell us how to make shortbread in Wu Shan! Seemingly simple Wu Shan shortbread has many ways! Today, on a whim, I suddenly wanted to eat the dishes cooked by Wu Shan shortbread, bought a home-cooked cookbook, and went online to see how to cook Wu Shan shortbread. Finally, I made up my mind to choose this method of Wu Shan shortbread and introduce how to cook Wu Shan shortbread. Friends who like Wu Shan shortbread must not miss this delicious food!

Cuisine and efficacy: fine staple food indigestion recipe process: fried Wu Shan shortbread making material: main ingredient: 5g wheat flour

seasoning: 15g peanut oil, 1g white sugar, 1g sweet osmanthus, 5g roses and 1g prunes

Wu Shan shortbread features: white as jade, crisp layer is clear, crisp and sweet when eaten. The practice of Wu Shan shortbread: 1. Take 1/3 of flour, add oil, mix well and knead thoroughly to make crispy noodles;

2. Add 11 ml of boiling water to the rest flour, stir and rub into snowflake-shaped pieces, spread them out and cool them;

3. After cooling, throw about 15ml of cold water, add oil, mix and knead until soft and smooth, and prepare oil-water surface;

4. Pick two pieces of dough, namely, crisp flour and water-oil flour, into 1 pieces each;