Thousand layer scallion oil cake(qian ceng cong you bing )

Thousand layer scallion oil cake

Introduction:

"When I was a child, there was a lack of materials, and the most profound memory was the thousand layer scallion cake. My mother's thousand layer onion cake is famous for its thin, crisp, soft and crispy, which is unforgettable. As a gourmet, with my memory and my mother's instruction, I made delicious thousand layer onion cake

Production steps:

Step 1: prepare flour, boiled water and cold water.

Step 2: slowly pour boiling water into the flour, stir with chopsticks, until the flour is wet, pour in a little cold water and flour.

Step 3: knead until the dough is smooth.

Step 4: divide the dough into three parts, take out a piece of dough and roll it into a big thin sheet.

Step 5: apply oil evenly on the dough, sprinkle with salt, chicken essence, five spice powder, and finally sprinkle with scallion.

Step 6: roll up the dough covered with Scallion from one section and roll it into strips.

Step 7: cut into palm sized tablets.

Step 8: roll the powder into a big cake.

Step 9: preheat the electric cake pan. Brush oil and put in the rolled scallion oil cake skin.

Step 10: the most important part: when the cake is baked to medium rare, use chopsticks and wooden shovel to squeeze the onion oil cake a little, then it will have a layer by layer effect.

Step 11: Delicious scallion cake is ready. It's delicious. Enjoy it. It's a must for breakfast.

Materials required:

Flour: 500g

Boiled water: appropriate amount

Cold water: moderate

Salt: About 5g

Chicken essence: About 5g

Green onion: one

Edible oil: right amount

Note: why use hot water and noodles?? Hot water and noodles are softer. Even if you can't finish eating at one time, the next cake will be softer. If you use cold water, the rest of the cake will become very hard. Of course, it's so delicious that we don't have any left in our family.

Production difficulty: simple

Technology: brand

Production time: half an hour

Taste: onion

Chinese PinYin : Qian Ceng Cong You Bing