Home style scallion cake(jia chang cong hua bing )

Home style scallion cake

Introduction:

"I've been playing baking for a long time, and I'm a little addicted to it. Therefore, my family eats bread almost every day, which makes the family protest loudly, saying that the whole throat is filled with sweetness, and the whole stomach is filled with butter. I really don't want to eat bread. I want to eat the local scallion cake. So I made this kind of home-made sesame scallion cake, and that person's stomach is about to burst "Chinese people are still suitable for Chinese flavor, which is much better than the pizza outside," he said Ha ha, this kind of extremely homely scallion cake is not difficult to make

Production steps:

Step 1: water and flour, add yeast, knead into a smooth dough, and then put in a warm place to ferment.

Step 2: roll the cooked sesame on the cooked food board

Step 3: divide the fermented dough into two portions.

Step 4: take one portion and roll it into a thin dough.

Step 5: put in a tablespoon of sesame oil.

Step 6: pull up the dough around, let the dough evenly stained with oil.

Step 7: Sprinkle with scallion, cooked sesame, salt and thirteen spices.

Step 8: roll up the dough on the four sides.

Step 9: roll up the dough along one side, about four fingers wide.

Step 10: roll the dough into a ball. (as shown in the picture)

Step 11: gently flatten the dough, and then roll it into a circle, the size of a home pan.

Step 12: put a little oil into the pan, preheat it for a while, then put in the pancake, cauterize it over low heat, pay attention to turn it over, and it's OK when it's cooked.

Materials required:

Medium gluten flour: 250g

Water: 120g

Yeast: 4 g

Scallion: right amount

Cooked sesame: right amount

Sesame oil: appropriate amount

Salt: right amount

Thirteen spices: appropriate amount

Note: when making pancakes, keep the heat low and turn them frequently.

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jia Chang Cong Hua Bing