Full of onion flavor -- old Beijing onion cake(cong xiang shi zu lao bei jing cong you bing )

Full of onion flavor -- old Beijing onion cake

Introduction:

"Authentic old Beijing onion cake: rich onion flavor, crisp taste! 　　”

Production steps:

Step 1: 900 grams of flour, 5 grams of yeast powder, water mixed into smooth dough, covered with wet cloth for 1 hour.

Step 2: cut the scallion into powder, add 50ml cooking oil in the hot pot, take half of the scallion powder and put it into the pot, fry it dry, and the scallion oil is good.

Step 3: when the dough is ready, let the onion oil cool. As shown in the picture, take two small spoonfuls of onion oil and put it into the dough.

Step 4: add 5 grams of baking soda and knead into smooth dough. Knead the onion oil and baking soda well and knead into smooth dough as shown in the figure. Knead for 10 minutes.

Step 5: in the dough, we just come to make onion oil stuffing (as shown in the picture), put the other half of onion powder into onion oil, add 10 grams of salt, and a little dry flour, stir well, onion oil stuffing is ready.

Step 6: divide the dough into small pieces, roll it into a rectangle, and spread the onion oil stuffing evenly on it.

Step 7: roll the long strip, and then roll it from both sides to the middle, as shown in the figure.

Step 8: roll in the middle and pair up.

Step 9: roll into pancakes.

Step 10: put it into a hot pan, low heat, and cook until both sides are golden.

Step 11: ha ha, the crisp and golden scallion cake is out of the pot. The smell of green onion overflowed, and I swallowed several mouthfuls of saliva.

Materials required:

Flour: 900g

Scallion: one tree

Edible oil: 50g

Salt: 10g

Yeast: 5g

Baking soda: 5g

Note: first, when frying onion oil, it must be low heat. The end of the onion can be fried until it is dry. It must not be fried paste, so the taste is not good. Second, the onion oil cake should be authentic and authentic. It must add onion oil and proper amount of baking soda to the good dough. In this way, the baked cake is not only rich in onion flavor, but also crisp in surface and strong in inner layer. 3、 The reason why we make onion oil stuffing here is that the minced onion is not easy to pack. After adding onion oil and flour, the minced onion is easy to stick to the dough

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: onion

Chinese PinYin : Cong Xiang Shi Zu Lao Bei Jing Cong You Bing