However, when making pancakes, we usually pay attention to 2 kneading and 2 baking (meaning proofing), and the home-made scallion cake is no exception. First, we should be patient when kneading dough, and at the same time, we must reserve enough time to wake up the dough, and then we should use the method of folding the dough. This process is more complicated and the forms are more diverse, so I won't repeat it here. Please operate according to the methods introduced in detail in this article.
Ingredients: flour (common and high gluten), salt, chives, edible oil, pepper powder and peanut oil.
Production process:
First of all, prepare 1 fresh shallots, clean them, fully dry them, then cut them into small particles and put them into bowls for later use.
In addition, find a clean bowl, first put100g of high-gluten flour into the bowl, then add 5g of salt, and then pour in an appropriate amount of warm water (the water temperature is controlled at about 60-70 degrees, so that the baked cake will be particularly soft, and this step is the first "kneading"), and then use chopsticks to stir it up in the same direction, and finally it will become smooth and non-sticky dough.
Then, divide the dough into two and a half, knead it again for 2-3 minutes (this is the second kneading, and the dough becomes extremely smooth at this time), and knead it into a ball shape, then evenly coat a layer of edible oil on their surfaces, then cover it with plastic wrap, and set it aside for 25-35 minutes (this is the first kneading).
Find a small dish, first put 3 grams of ordinary flour in it, then add 1 gram of salt and 2 grams of pepper powder, then pour a little peanut oil that burns until it smokes, and stir it evenly, and the pastry will be ready.
Then, take out the woken dough, roll it directly into thin slices without kneading, and control the thickness to about 2-3mm, then evenly spread the prepared pastry on them, then fold the two sides of the onion in half, then cut it from the middle with a knife, as shown in the above figure, then cover it with plastic wrap, and wake it for 10 minute. This step is the second time.
Then, sprinkle chopped green onion evenly on the cake embryo, pinch it at both ends, stretch it, roll it up from one end until it is rolled into a round tower, and finally, crush it into a pancake with a rolling pin, and the cake embryo of a thousand-layer cake is finished.
Preheat the pan for 2 minutes in advance, then brush in a little cooking oil, then put the cake embryo in it, and fry it on a small fire until it is golden on both sides. The home-made scallion thousand-layer small oil cake is finished, with crisp taste and rich layers of scallion fragrance, and a crisp bite of slag!
? Tips:
The purpose of oiling the dough is to keep it from losing water, so that the baked cake will not be hard to eat, and many people made a mistake in the first step!
Make the pastry as thin as possible. Peanut oil and rapeseed oil are the first choice. For other oils, the ratio of oil to flour is usually1:1.