Home style onion cake(jia chang cong you bing )

Home style onion cake

Introduction:

"Home made scallion oil cake."

Production steps:

Step 1: put a little salt in the flour and mix well. Mix the flour with water to make a soft dough

Step 2: cover with a wet towel and let the dough relax for 10 minutes

Step 3: after the dough is relaxed, take it out and roll it out with a rolling pin. Roll the dough into a large rectangle with a thickness of 0.3-0.4cm

Step 4: Sprinkle onion oil pastry on the dough, and then spread the pastry evenly with a brush

Step 5: spread the pastry on the dough and sprinkle a layer of chopped chives evenly

Step 6: then roll up from one end of the dough by hand

Step 7: cut the dough into 10 pieces with a knife

Step 8: lengthen the dough one by one

Step 9: then erect the dough and screw it into a twist shape with both hands

Step 10: make the dough into cakes one by one, then roll them into 0.8 cm thick cakes with rolling pin

Step 11: roll it and put it into electric cake pan for soldering

Step 12: turn the pancakes over when they are slightly shaped, and apply a thin layer of scallion oil with a brush.

Step 13: spread onion oil evenly on both sides and cook the cake.

Step 14: bake both sides of the cake to golden color and take it out. When it's hot, turn the cake up by hand and knock it on the chopping board. In this way, the layers of the cake will be more clear and loose, and the taste will be good.

Step 15: finished product after code disk.

Materials required:

Flour: 500g

Water: 350ml

Onion oil pastry: appropriate amount

Salt: 10g

Minced chives: right amount

Note: characteristics of small cake: golden color, strong onion flavor, soft outside and crisp taste. Warm tips: 1. How to make onion oil pastry: heat the onion oil, pour it into the right amount of flour, quickly halve it evenly, and then cool it to eat. 2. The dough must be soft. When the flour is added with water, it should be stirred back and forth with bamboo board or rolling pin to form a dough. The amount of water should be controlled. The dough should not be too thin or too hard. The hardness of the dough can be used to stretch the dough. 3. After the relaxation of the dough, there is no need to knead the dough again, otherwise the taste of the dough is not good. This "home style scallion oil cake" is ready for your reference only!

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: onion

Chinese PinYin : Jia Chang Cong You Bing