Method for make sugar crisp cake-raw materials: 500g of medium gluten flour, 75g of soybean oil, 0/75g of clear wat/kloc-,0/00g of white sugar/kloc-,50g of cooked flour, appropriate amount of salad oil, 25g of osmanthus sauce and appropriate amount of egg liquid. Production method: 1. Add 50 grams of soybean oil to 100 grams of flour to make crispy noodles. 2. Add 25 grams of soybean oil into 400 grams of flour and 175 grams of clean water to make a water-oil dough with appropriate hardness. 3. Put the sugar into a container, add osmanthus sauce, cooked flour and appropriate amount of salad oil, and stir evenly to form osmanthus candy stuffing for later use. 4. Put the crispy bread in the middle of the oil-water skin, roll it into a rectangle with a rolling pin, and roll it into long strips from top to bottom to make a dose of 70g. 5. Squeeze the agent into 12.5g white sugar stuffing by hand, knead it into a ball, then flatten it, roll it into a circle with a rolling pin, and brush the surface with egg liquid to form a cake blank. 6. Put the cake blank into the pot and bake it with oil at oven temperature, turning it once every minute until the surface is golden yellow (about 15 minutes). Remember to add more sugar! ! Features: golden color, sweet and delicious. The first trick of scallion cake: making perfect dough easily To make fragrant Q dough, the important step of "ironing noodles" is absolutely indispensable! The scalded dough will taste delicious and solid. Is there any secret recipe to make dough delicious? What should I do if I knead dough? Let's teach you how to save your dough! Step 1 Mix the gluten powder and low gluten powder in the sieve according to the ratio of 1: 1. This is to make the shell have a better sense of exit. Of course, sesame powder, whole wheat powder, whole grain powder and other materials can also be added according to personal preference. After mixing all the powders, pour them into a sieve and sieve them. Adding salt and a little salt in the second step will make the dough taste more delicious, but remember to shake the steel basin gently 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: Pour the boiled hot water into the flour, mix the hot water with the flour and let it stand for about 10 minutes, and then knead the flour when the water is not so hot. The amount of hot water is about 60% of the weight of flour. Step 4: Knead the dough directly from the shoulder and knead it repeatedly with the power of the palm. Rub the dough into an oval shape with your fingers and knead it repeatedly until the dough looks smooth. Step 5: Put the dough into a steel basin and cover it with a wet cloth to keep the dough moist. Leave it for about 30 minutes to wake up. Leave the dough for a while, in order to make the dough more elastic and make the cooked food taste better. Step 6: form dough. When the dough is smooth, gently press the dough in the steel basin with your index finger. When the dough can bounce back automatically, it can be taken out of the steel basin and shaped. The scallion cake uses more than just onions! After learning to make fragrant Q dough, the next step is to make a perfect crust and fry a fragrant shortcake! Don't worry, there is another trick to teach you to upgrade the delicious pastry. Who says onions must be put in onion cakes? Don't be limited by superficial names! How about "garlic cake"? Is fennel cake delicious? Cooking is full of creativity, as long as you like, anything can be! Yilan Onion Yilan Onion has beautiful appearance, long and tender leaves and soft onions, so it tastes quite tender and sweet. Mainly planted in Yilan City and Wei Zhuang Township, irrigated by Lanyangxi. Yilan onion has a wide range of uses, 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 at banquets, can be seen in Yilan onions. Beaded Onion Beaded Onion has short leaves and its onion is quite strong like a big bead, so it is also called "big head onion", "red head onion" or "oil onion". The most commonly used fried onion crisp is actually made of onion beads, so the aroma of onion beads is obvious! . Fennel fennel has a very special fragrance and is the best magician when seasoning! Cooking can use fish, and it takes a lot of effort! Making tomato salad is also delicious. Besides, 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 planted at home, so we have to look carefully when necessary. Coriander coriander itself has a special aroma, and adding it to the scallion cake skin can make the taste of the cake skin richer. Coriander itself is afraid of water. Remember to drain the washed leaves first, then wrap them in paper, put them in plastic bags and refrigerate them in the refrigerator. Chrysanthemum is also suitable to be added to cake crust because of its unique fragrance. You can choose smaller leaves when picking, and the taste is more delicate. 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, "onion" is the protagonist of scallion cake. So take good care of your onions, it is necessary! But how to choose onions and how to preserve them? Let us inform you! The first trick to love onions: choose the right onion, the leaves should be complete, the color should be green to be fresh, and the shelf life should be long. Don't pick the yellow leaves, pick the soft onions that are about to fall, because this means that the onions are not fresh and are going to rot. The second trick to love onions: keeping fresh. Wash onions with water after buying them. Then remember to dry or drain the water, wrap it in paper, tie it in a plastic bag and put it in the refrigerator. The shelf life is about one week. If the leaves turn yellow, it means they are not fresh at first, so we should use them up quickly. The third measure of love powder: give your onion extra points. Before using, grab the onion slices with salt to remove water, so there will be too much water when making the crust. In addition, you can drop some sesame oil and sprinkle some pepper to taste, so that the scallion cake will be more fragrant than others! Just want you to relax! Step 1 Knead the dough and take out the proofed dough. You can press it with your finger first to see if it will bounce gently. If you don't play, it means that the dough is still asleep, which is not enough. It will take some time to wake up. Take out the dough that wakes up QQ, knead it and pull it into strips. Divide the dough. Divide the dough with a dough knife! Carefully and neatly cut the long dough into fist-shaped dough of about 1/4 with a dough knife for use. Step 3: Take a small piece of dough with a thin rod and make a round cake crust with a stick. Starting from the center of the dough, push it outward evenly and forcefully, and then gradually knead the dough into a round crust with a stick. Step 4: Remember to oil the crust to make it easy to knead. Don't miss the time of "oiling"! Dip a brush in salad oil or olive oil, put it on the surface of the dough, and then stick the dough with a stick. You will find that the stick is slippery and tastes better! Step 5 Sprinkle chopped green onion evenly. Wash the onion, cut it into pieces, and then spread it evenly on the cake crust. Remember to sprinkle some salt at the same time, it will be more delicious! Step 6: Fold the dough in half with chopped green onion. You need to stick 1 ~ 3 times to make the chopped green onion and dough blend evenly. Finally, fold the flat chopped green onion thin dough in half and put it away. Roll into a circle. Roll the long dough into a circle from the inside out. Roll the dough into a circle, which is not only easy to place, but also convenient to wrap the unused dough with plastic wrap and put it in the refrigerator for refrigeration. Step 8: Roll the dough flat to make a flat round dough. There is a set of pancake skins! Step 1 After the oil pan is preheated, pour a proper amount of salad oil or olive oil, and gently turn the pan to evenly coat the pan surface with oil. Step 2, put the medium fire into the medium fire and gently spread out the flat crust in the pot. Step 3: Gently turn over and fry for about 1 min, then gently turn over the dough with a spatula and fry again. You must pay attention to the temperature at this time. If the pan is overheated, remember to turn it down or turn off the fire first to avoid frying the crust. Step 4 Perfect golden yellow When the cake skin begins to appear golden yellow and the fragrance overflows, it means that the scallion cake in the pot is ready! 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 onion is fragrant, the taste is even more charming. So when making dough, you can use fried onions instead of ordinary raw onions. When frying, you can also fry the oil in the pot with onion first. The secret blessing of scallion cake will definitely add points to its aroma and taste! Material of beef onion oil burrito: 250g medium gluten flour, appropriate amount of chopped green onion, appropriate amount of sweet noodle sauce, 4 onions, 2 braised beef tendons: 200g beef tendon, 4 onions, 3 ginger, a little pepper, a little star anise, 5 laurel leaves, 150㏄ soy sauce and 50㏄ rice wine. 2. refer to the practice of dough in this question. After waking up, add chopped green onion and stick it into a round cake crust. 3. The second method is to spread chopped green onion evenly on the crust and then stick it evenly. 4. Fry the scallion cake skin of method 3 in medium heat for about 3 minutes until the cake skin is golden yellow and crisp, and then take out the pan. 5. Spread the scallion cake skin fried in the fourth step on the plate, pour a proper amount of sweet noodle sauce on it, and then apply it evenly with a brush. 6. Add 1 sliced beef tenderloin, shallots and cucumber, and roll them tightly from the inside out. You can add a proper amount of sweet noodle sauce before eating to increase the taste. Of course, the best beef tendon is pickled by yourself! Buy a piece of beef tendon, wash it, add shallots, ginger slices, pepper, star anise, bay leaves, soy sauce, rice wine and water, mix them, put them in a pot, and cook them with medium fire 1 hour. When the beef tendon can be easily passed through with chopsticks, it means it is cooked, so it can be taken out and cooled before slicing. Fried shrimp cake with scallion oil: 6 horseshoes, 3 carrots 1/2 onions1/50g fresh shrimp 150g, a little coriander powder, a little celery powder, a little onion powder, fish paste 100g and 4 scallion cake. 2. Add the materials prepared by the method of 1, fresh shrimp, chopped parsley, chopped celery, chopped green onion and seasoning into the fish paste, and stir evenly for later use. 3. Take two frozen scallion cakes, sprinkle a little white powder first, and then apply a proper amount of stuffing by method 2, cover the two scallion cakes covered with stuffing, compact them and cut them into triangles. 4. After the oil pan is heated to 180℃, fry the shrimp cake with scallion oil in method 3 for about 2 minutes with medium and small fire, then fry it with high fire for 30 seconds, and drain the oil. There are two ways to make scallion cake noodles in my family: 1. Add a little refined salt to the flour and knead it evenly with warm water. After waking up, knead it into long strips and cut it 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 pot. 2.30% flour is oiled, 70% flour is mixed with warm water. After waking up for a moment, the two kinds of mixed flour are kneaded into strips and cut into agents, flattened, rolled into thin slices, with oil and flour on the top, warm water on the bottom, chopped shallots, mixed with salt and oil, added with scallion oil, rolled up, squeezed at both ends, flattened by hand, rolled thin, brushed with oil, and taken out of the pot (or.