This scallion pancake using hot water scalding method of production, so that the noodle is more soft and delicate, after mixing and kneading into a smooth dough, wake up for half an hour, cut into small doses rolled into a dough, smeared with oil, sprinkled with green onion, rolled up and flattened, and finally put into the pot to cook and become. Because the amount of oil is reduced, there is no greasy feeling when eating, so it is more popular among friends.
Scallion pancakes
Required ingredients:
Ingredients: 300 grams of plain flour
Ingredients: 3 green onions, 2 grams of salt, cooking oil, 170 grams of boiling water
Begin to make:
Step 1: Put the flour into a bowl and add salt. Pour in boiling water in small amounts several times, then stir well with chopsticks.
Step 2: When it is cold, knead it with your hands to form a smooth dough, cover with plastic wrap and let it rest for half an hour to rise.
Step 3: When the time is up, take out the dough, knead it into a long strip, and divide it into small, even sized pieces.
Step 4: Take out one of the dough and roll it into a sheet, brush it with a little cooking oil and sprinkle it with chopped green onion, roll it up from both sides and roll it into a long strip.
Step 5: Then roll it up again from both ends to the center, pressing one end onto the other so as to add layers. Press gently with the palm of your hand. The first step is to roll it into a thick cake. After doing so, cover with plastic wrap and let rise for 10 minutes.
Step 6, when the time is up, use a rolling pin to roll out the cake, but do not roll it too thin, it is not conducive to the formation of layers.
Step 7, put a little vegetable oil in the pan, heat it up, put the cake into the pan, medium-low heat cooking until golden brown on both sides, out of the pan, fixed with chopsticks, use a spatula to push from the outside to the inside, so that the cake in the middle of the bulge, forming a layered. Finally, remove from the pan.
1, use boiling water to scald the surface, so that the production of the cake outside the crispy soft, and tough, taste is very good.
2, the rolled surface can be properly stretched, more rolled a few ways, so that the layering is obvious.
3, cooking with a small fire, in order to cook through, the fire is easy to paste.
4, the cake can not be made too thin, not conducive to the rise of the layer. When the final rise, use a spatula to gently push inward, repeated several times, the cake will rise layer.
The scallion pancake is a lot of friends like to eat a pasta, but because some friends in the production process added shortening or in the pancake into a large amount of oil, so in the consumption will feel very greasy, so the health of the body is also not good, the above is a version of the scallion pancake with less oil, like the friends can be favorite collection of learning.
The scallion pancake is delicious and good to do, get up in the morning to such a scallion pancake, coupled with a bowl of porridge, let your stomach comfortable all day. As for the practice of scallion pancakes pay attention to so many tips, first of all, how to make scallion pancakes eat more full of flavor is the key to this cake. And then there is the crispy, a mouthful of crunchy, chicken flavor, no trick ah, is delicious. According to the above two small requirements we disk a disk of green onion oil cake practice.
I. Ingredients preparation.
Main ingredients: flour.
Accessories: green onions, sesame seeds, sesame oil, cooking oil, yeast powder, salt.
Second, the production method.
1, first of all, take a number of flour, poured into the iron pot, put the right amount of yeast, add the right amount of water, so that the noodles become flocculent.
2, start and noodle, and to the end of the noodle light, hand light, basin light, and then cover the lid, wake up 1 hour.
3, take advantage of this gap, green onions cut scallions, sesame seeds cleaned up and spare.
4, the end of the wake-up call, divided into a block, rolled into dough.
5, in the crust on the brush with sesame oil, evenly coated with a layer of salt, sprinkled with scallions, sesame seeds, coated evenly.
6: Roll up the noodles so that the garnish side is rolled inside and end up with long strips. Then plate up the long strips of noodles and roll them out again to fit the pie. The rest of the pie blanks one by one in the same way well done can be.
7, take a pan, brush a layer of cooking oil, until the oil temperature fifty percent hot, into the pastry.
8, both sides of the frying, frying until golden brown on both sides, fish out and cut into pieces can be eaten.
Tips:
1, want to eat eggs friends can be fried on one side of an egg.
2, add sesame seeds and so on are for the scallion pancake more fragrant.
The key to making good scallion pancakes is:
and flour, and the method of flour is to decide to make the scallion pancake is delicious the most critical factors, the surface must be and softer, in order to cook out of the pancake outside of the burnt inside fluffy, or else it will be cooking a very bad taste of the harder pancakes.
Specific method:
Ingredients: flour, warm water, green onions, thirteen spices, sesame seeds, salt, cooking oil
1. 300g of flour in the basin, add 1 tablespoon of salt, pour about half a bowl of warm water, to pour the water while stirring the mixing to the face is the face of the flotsam and jetsam, basically no white flour is good, this time to knead by hand, kneaded into a ball of dough, the basin covered with a lid to let The noodles wake up about 15 minutes
2. In the wake up time, wash a scallion, cut into scallions into a bowl, add 1 tablespoon of thirteen spices, add 1 tablespoon of salt and stir evenly pickle standby.
3. Wake up the time to the board, sprinkle a little flour so as not to stick to the board because the surface is too soft, and then knead the surface a few times, you can use a rolling pin to drive the surface to drive the thickness of 3mm, take a brush and smear a layer of oil, if you are afraid of rolling the surface of the oil, can be slightly sprinkled with a little bit of flour, and then sprinkle a layer of the freshly salted scallions, and this time, from the face of the end of the roll, and has always been rolled to the other side, rolled up from the center to cut, cut both ends from both ends. Cut the two cuts from both ends of the pinch, pinch the two ends of the vertical stand up, slowly flattened to drive open, so that drive open the good cake to have layers, drive open the cake on a layer of sesame seeds, make the cake more fragrant.
4. Heat the electric cake pan and brush a layer of oil, oil heat to drive open the pancake into the pan to spread, and then to the top of the cake to brush a layer of oil, so that you can better lock the cake's moisture, the cake's fluffiness will be better, heating and shaping, take the spatula and keep turning the cake a few times so that the cake is uniformly heated, the pancakes evenly burned out of the golden cake flower uniformity, both good-looking and tasty. One side of the even pancake flowers after turning the other side, also the same pancake flowers, almost cooked and then slightly dripping a little oil, continue to rotate the pancake a few times, the pancake surface bulging, both sides of the golden, so outside the burnt inside fluffy multi-layer delicious scallion pancakes on the ready.
4. The cake cross-shaped cut plate can be opened to eat.
Preparation of ingredients
Main ingredients 500 grams of flour
Accessories green onion, 100 grams of salt, oil, pepper each moderate.
Preparation method
1) Mix the flour and water well, knead into a dough, and roll into long strips; 2) Put in the blanks, roll into a circle, and brush with oil;
3) Mix green onion, salt, oil, and pepper, and sprinkle them evenly on the discs, roll them up, and then cook them in a pan until they are golden brown and come out of the pan.
Practice 2
Loading scallion pancakes
Preparation Ingredients Flour 500g scallion salad oil
Salt and pepper powder Water
Preparation Method
Add water to flour, knead into a soft dough, and molasses for 20-30 minutes.
2. Chop green onion and set aside.
3. Knead the dough until smooth, then divide into two equal parts.
4. Take one of the pieces, sprinkle dry flour on a board, roll it out into a large, slightly thinner sheet, sprinkle a little salt and pepper on the sheet, rub oil on it, and sprinkle evenly with chopped green onions.
5. Roll up one side of the dough sheet and roll it into a long strip, pinch the ends of the strip tightly and roll it from one end into a disk shape. Then roll out the discs thinly, gently to avoid the scallions piercing the crust.
6. Put a small amount of oil in a pan, heat it, put the cake in, turn the heat to medium, while cooking with a spatula and rotate it, cook it until it is golden brown on both sides, and then cut it into small pieces and serve it on a plate.
Preparation ingredients:
200g of plain flour, 80g of hot water, 35g of water, 2 scallions, a little salt, 1 tablespoon of lard, a little cooking oil
Preparation:
1, put the plain flour on a silicone mat, slowly pour in the hot water, and pouring the process of using chopsticks to quickly stir, so the flour quickly scalded uniformly, the hot water, and then slowly and slowly, in small batches. After pouring, then slowly add the water in small portions and mix well, wait until it is not hot to knead by hand into a smooth dough covered with plastic wrap and let it rest for 15 minutes to 20 minutes. The amount of water should be adjusted according to the water absorption of the flour, and the kneaded dough should be soft and elastic
2. After the dough is rested, use a rolling pin to roll it out into a relatively thin rectangular shape, and sprinkle a proper amount of dry powder to prevent the dough from sticking to the silicone mat or the rolling pin
3. The lard is recommended to be in a solidified form which is easier to spread. Sprinkle a little salt and chopped green onion evenly over the surface of the dough after the lard has been spread, wash and dry the green onion with kitchen paper or wash and drain it in advance
4. Roll the dough from one end to the other, and then roll it into long strips, with the ends facing downwards
5. Take one of the small sections, pinch the ends to the bottom with your hands, pinch into a small round cake, pinch the process to pay attention to try not to let the green onion leak out, and then use a rolling pin to roll it into a small round cake after it's done for 5 minutes or so, and then use a rolling pin to roll it into a small round cake, according to this method, the remaining 5 small cakes are all finished
7, electric pie pan connected to a power source, preheat it and then brush it with a little cooking oil, put it into a good scallion pancake biscuit blanks, cover it with an up and down heat and fry
8, fry until one side becomes golden brown, and then fry it on the other. Very crispy
Note:
People who often do pasta know the difference between "dead noodles", "hot noodles", "hairy noodles" before the three, for those who don't do it often or don't know how to do it may not know how to do it. or will not do friends may not know the difference between the three before,
I briefly introduce:
"dead noodles" is not fermented dough, kneading with cold water, the dough kneaded directly or after a period of time to use, which is characterized by the texture of the strong, resistant to cooking, the shortcomings of the It is not easy to digest, suitable for frying, deep-frying, branding, boiling and other foods, not suitable for people with a weak stomach
"Hot noodles" is kneading with boiling water, usually through the boiling water to quickly cook the dough, waiting for not hot, and then kneaded into a smooth dough. After scalding this process greatly reduces the gluten of the flour, so that the finished product becomes softer, eaten without strength, suitable for the production of a variety of cakes, such as: pies, pancakes, scallion pancakes, leek boxes, etc.
"Hairdressing" is the kneading of the yeast added to the kneading, kneading the dough in a certain temperature and humidity environment to allow the dough to expand and become larger, the characteristics of a fluffy texture, and easy to use. Characterized by a fluffy texture and easy to absorb, it is suitable for people with a weak stomach, and is generally used to steam buns, steamed buns, rolls, etc.
After figuring out the difference between the three types of dough, it's easy to choose which one to use in the process of making them. I usually choose the "hot noodle" method or the method between the "dead noodle" and the "hot noodle" method when I make the scallion pancake with my family's taste, i.e., both boiling water and cold water when kneading, so that the product can be produced. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.
I hope to be able to help you
Ingredients: high gluten flour 300 grams, about 150 grams of cold water, a bowl of green onion, vegetable oil, fine salt
The first step: first of all, we find a clean basin, put the flour inside the basin with the right amount of water, and knead into a smooth dough. The softness of the dough is moderate, not too soft and not too hard. It's softer than a hand-rolled dough and harder than a baozi dough, so it's a soft dough that's close to a dumpling dough that can be shaped.
Step 2: We first cleaned the scallions and then chopped them. To use a small shallot is more delicious, use a small shallot is also chopped. Scallions to put a little more, put a little less not fragrant, but also to cut a little finely chopped.
Step 3: After the dough has risen, sprinkle some dry flour on the panel. Then put the dough on the panel, rolled into a large sheet, oval and rectangular can be, always do not rolled into a square, rolled out after both sides are less sprinkled with some dry flour. Then add some vegetable oil to the sheet. Don't use too little oil, it won't smell good and it won't rise well. Then fold the sheet back and forth, so that the oil dip evenly to ensure that each corner has a layer of sufficient oil, to look oily, have a sense of thickness, so we put the oil, oil must be enough, as much as possible to put some. The reason for the hardness is that not enough oil is put in this step.
There is a crispy crunch, some fat is fragrant. The most important thing to remember is that there is a lot of green onion in the oil, and it's a good thing to know. You can refer to the video of the A big scallion oil cake
The first step: first of all, we find a clean basin, put the flour in the basin with a moderate amount of water, and then kneaded into a smooth dough. The softness of the dough is moderate, not too soft and not too hard. It is softer than the dough for hand-rolled noodles and harder than the dough for buns.
Step 2: We first cleaned the scallions and then chopped them. To use small scallions will be more delicious, use small scallions are also chopped. Scallions to put a little more, put a little less not fragrant, but also to cut a little finely chopped.
Step 3: After the dough has risen, sprinkle some dry flour on the panel. Then put the dough on the panel, rolled into a large sheet, oval and rectangular can be, always do not rolled into a square, rolled out after both sides are less sprinkled with some dry flour. Then add some vegetable oil to the sheet. Don't use too little oil, it won't smell good and it won't rise well. Then fold the sheet back and forth, so that the oil dip evenly to ensure that each corner has a layer of sufficient oil, to look oily, have a sense of thickness, so we put the oil, oil must be enough, as much as possible to put some. If you don't put too much oil, you won't get a layer, and the reason for the hardness is that you didn't put enough oil in this step.
Step 4: Use the palm of your hand to grasp the appropriate amount of fine salt evenly sprinkled on top of the pasta sheet, and then evenly spread a layer of chopped green onions, the edge of the green onions should also have. The green onions should be put more to taste, and then roll up the pasta sheet, the upper and lower sides to the center respectively. When the two sides come together, the roll is done. Pinch the roll with your left hand, take one end with your right hand, and gently stretch the roll to the left, keeping the center seam inside. The purpose of gently stretching is to make the crust a little thinner, and the layers of the pancake will be more delicate. The premise of this step is that the amount of oil in the previous step is sufficient to fully moisturize the crust, so that the crust will be moist and elastic. Then look again, so that the roll oil and scallions will not leak out.
Step 5: Roll into a dragon, pinch and tie the end. Lightly press down the dragon with your hand. Sprinkle some dry flour on both sides, and then lightly press it into a pancake with a dry flour stick, then flip it over and press it just as lightly. When it's almost the same size as the bottom of the pan, use a rolling pin to gently flatten the indentation. Then put oil in the pan, put in the pressed scallion pancake cover the pan, medium-low heat cooking, then turn over and cook, and then turn over, brush a layer of oil a little more, and then change to medium-high heat cooking. Almost appear golden skin, rub a cake, so that the layer becomes crispy.
If you want to eat the skin is also soft, put the cake while hot into a plastic bag sealed for two minutes, the cake is soft.