The home flavor of pastry(mian dian li de jia chang wei er cong you shou zhua bing )

The home flavor of pastry

Introduction:

"Scallion cake is a classic in pastry. There are only two tips: 1. The dough must be rolled thin, similar to the thickness of dumpling skin. 2. Don't cut off the edge when cutting. It's that simple. It's good to change the onion oil into pepper, salt and sesame. "

Production steps:

Step 1: add a little flour and warm water, knead it into a slightly smooth dough, cover it or stick it with plastic film, and let it stand for 20 minutes.

Step 2: cut the shallot into sections or mince, add salt and sesame oil to make seasoning.

Step 3: roll the dough into a round thin crust.

Step 4: spread the seasoning on the dough, especially brush the edge with scallion oil.

Step 5: cut every 0.5cm, but don't cut the edge, just cut the middle.

Step 6: roll it up, lengthen it a little, but don't break it.

Step 7: roll up.

Step 8: roll it flat, about the size of an ordinary plate at home.

Step 9: Fry well over medium heat.

Materials required:

Flour: 200g

Scallion: 50g

Salt: right amount

Sesame oil: appropriate amount

Warm water: moderate

Note: 1, in fact, 0.5cm is not important, as long as you pay attention to cut as thin as possible, never cut the edge. 2. It doesn't matter if you cut the scallion. You can also add some five spice powder, which will make it better. 3. Do not omit the time of drying. The dough that fully absorbs moisture is not sticky. 4. If you stick your hands, lay a layer of base powder on the chopping board. It's better to stick your hands with hand powder. 5. The crust should be as thin as possible, so that the layers will be clear. 6. If the hierarchy is not clear, it's good to eat it as an ordinary onion cake. 7. For fear that the cake is not cooked, you can cover the pan. This kind of cake is soft. 8. The successful hand grasps the cake, uses the chopsticks to pick gently, then may see the level. 9. The small cakes in the finished product picture are made of my corner materials (I have no experience, I rolled the crust into an oval shape). Note that if I make more than one and the head is big, it's better to fry them one by one. 10. I used a non stick pot, so I didn't put any oil. It's better to keep the bottom oil in the iron pot to prevent sticking.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Mian Dian Li De Jia Chang Wei Er Cong You Shou Zhua Bing