Crispy scallion oil Melaleuca cake(xiang cui cong you qian ceng bing )

Crispy scallion oil Melaleuca cake

Introduction:

"I wanted to make Melaleuca a long time ago. I like its crispness and delicious. My mother-in-law used to make it. It tasted very good. I brewed it for a while. Today I tried to make it by myself, but it wasn't very good. My son said it tasted good, with rice porridge and a simple and delicious breakfast."

Production steps:

Step 1: beat the eggs into the bowl, add appropriate amount of salt and pepper, stir well, finally add flour, stir into cotton wadding, if it is too dry, add appropriate amount of cold water, knead into smooth dough (the dough should be soft), knead well and wake up for 20 minutes

Step 2: wash the scallions and chop them with water. Heat the oil in the pot and turn down the heat. Deep fry the scallions for 3-5 minutes. Turn off the heat and pour them into a bowl

Step 3: knead the dough well and roll it into a 5 mm dough

Step 4: knead the dough well and roll it into a 5 mm dough

Step 5: knead the dough well and roll it into a 5 mm dough

Step 6: add salt and pepper to the fried scallion oil, brush evenly on the cake with a brush, and cut the cake horizontally and symmetrically

Step 7: fold the dough into the shape as shown in the picture in turn (forget the folding step)

Step 8: finally roll the folded dough into pancakes and put them in the electric pancake pan for 3-5 minutes (because I roll them thin, it will be fine in 3 minutes)

Step 9: after the pot cut into small pieces, fragrant and crisp onion oil layer cake is completed

Materials required:

Flour: right amount

Eggs: 2-3

Scallion: right amount

Edible oil: right amount

Cold water: moderate

Pepper: right amount

Salt: right amount

Note: the morning time is in a hurry, you can put the noodles in the refrigerator the night before, and it will be much faster in the morning

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: onion

Chinese PinYin : Xiang Cui Cong You Qian Ceng Bing