Today, I would like to share with you a new method of pastry-thousand-layer chopped green onion cake, which is different from the onion cake that everyone eats on weekdays. It is richer in level, and the crust of the cake is more crisp and a little oily. Our family basically makes it every two days, which has replaced the influence of steamed buns on our staple food. I believe you will be fascinated by this behavior after learning it well. Compared with dough cakes, scallion oil cakes are time-saving and labor-saving, and they are simpler and faster without yeast or waking up. The most important part of this thousand-layer chopped green onion cake is "Mu Si cake". The crispy and multi-layered way of the cake crust is actually not very difficult. In addition to scalding and oiling, it takes more 1 step when making it. If you learn this 1 step well, you can "Mu Si cake" everything! Let's share with you how to make it!

Melaleuca chopped green onion cake 1, dough. Prepare 500 grams of wheat flour in advance and divide it into two parts. One part is kneaded with 1 20g of boiling water and the other part with120g of cold water. After kneading the two pieces of batter together, apply1layer of vegetable oil and leave it for 15min. (Tips: This kind of dough made of boiling water and cold water is called semi-scalded noodles. This kind of batter is soft without losing strength, which is more suitable for making cakes.) 2. Making shortbread. Put 20 grams of wheat flour, 3 grams of edible salt and spiced powder, and a small amount of onion into a bowl, put appropriate oil into the pot, pour the oil into the bowl after burning, and mix until it is symmetrical and powder-free. 3. Make a thousand layers of chopped green onion cakes. Take down the bread and divide it into 6 equal parts. Take one part and roll it into a big dough with a rolling pin, evenly coat it with a layer of well-made shortbread, then fold it to one side, cut it into sections from top to bottom with a knife, and don't break it from the beginning. After cutting, spread the crust, roll it up from top to bottom, and then roll it up from one end to the other to make a cake embryo.

4. Make all the cake embryos well, and then roll them into pancakes with a rolling pin. 5. Put proper oil in the pot, put the onion oil cake into the pot and cook it with slow fire. Brush vegetable oil on the surface of the cake skin after one side is set, then turn it over and cook it again. Turn the cake over halfway, and turn it off when cooking the double-sided golden custard sauce. (Tips: If you want the hierarchy to be more obvious, you can use a frying spoon and wooden chopsticks to squeeze the cake around the middle. At this time, the custard sauce of the cake will be better. ) This thousand-layer chopped green onion cake is the best when it is just out of the pot. The crust of the cake is double-crispy, and the crunching sound of a bite is not to mention charming. 1 kg of noodles is branded with 6 cakes, which can be solved by a family of three. If you want to be more convenient and worry-free, you can make more at a time, roll them into pancakes and put them on tin foil or packaging bags, and stack them one by one, which is similar to the way of putting instant food cakes on the market at present. After stacking them, put them in the refrigerator and bake them when you want.