Today we share a soft and sinewy scallion cake practice, need to pay attention to three points. To do the scallion pancake, many friends like to mix the egg with the batter, the egg has a stabilizing effect on the fluffy, with the batter mixed together with the use of the batter will lead to cracking and not easy to form, we separate the batter with the egg, so that you can cook a complete and glutenous scallion pancake. This is the first point to note. Another is the consistency of the batter, master the ratio, spread out the pancake thin and thick, soft texture. The last point is the time to cook the pancake, scallion pancake eating soft is very important that it has enough moisture. Cooking time is too long, the loss of moisture, after the pan, the whole cake dry, cooking a cake time is best mastered within 2-3 minutes, a little faster, retaining the moisture.
The small details that need to be paid attention to are described in the previous section. After mastering it, you can fish out the soft scallion pancakes. Today's sharing of this cake is relatively simple to make, the whole hand is not stained with flour, if you like the collection of friends to try it! Below to share the detailed production steps.
Ingredients
600 ml fresh water, 5 grams of salt, 300 grams of flour, half a carrot, four eggs, a handful of chopped green onions, salt.
Preparation steps
1. Prepare 600 ml of water and mix in 5 grams of salt. Stir until melted.
2. Add flour to it little by little, stirring well each time before adding. This way there are no particles. The ratio of flour to water is 1:2.
3. Stir until this is smooth and brings up the batter into a stream. A consistency like this is fine.
4. Rub half a carrot into it and mix well.
5. 4 eggs into a bowl, add a handful of chopped scallions, season with a little salt, whisk well and set aside.
6. Brush the pan with oil, turn on low heat, scoop in a spoonful of batter, and quickly scrape it evenly with a spatula or spatula.
7. Cook until the edges of the pancake slightly warped, the center bulge, pour a little egg mixture, scrape evenly, cover the lid, the surface of the egg mixture cooked, time about a minute.
8. Time to open the lid you can see the surface of the egg bulge, this time to give it a flip, and then cook a 30 seconds or so. Do not be too long, lock the moisture, eat only soft.
9. Then use the same method to cook the rest of the batter, all cooked on it.
Tips:
1. The batter can be made a night in advance, and then used directly in the morning, placed for a period of time, the batter gluten will be better, the texture is soft, gluten.
2. When mixing the batter, you can mix it for a while longer, so it will be more glutenous.