Hand shredded cake with bean dregs and scallion oil(dou zha cong you shou si bing )

Hand shredded cake with bean dregs and scallion oil

Introduction:

"For the first time, I made a hand-made tear cake. I found the stickers of experts from all walks of life. I studied them carefully and added bean dregs according to my own ideas. It tastes unexpected. I like it very much. I recommend it. If you like it, you can try it. The Masters pat it gently."

Production steps:

Step 1: wash and soak the dry soybeans

Step 2: beat the soaked soybean with proper amount of water to make soybean milk

Step 3: take part of the soybean milk and filter out the bean dregs, while the other part does not need to be filtered, leaving the bottom for cake embryo and noodles

Step 4: pour the flour into a clean container, use the fresh unfiltered soybean milk and flour, pour the warm soybean milk into the flour, and stir it into a large snowflake

Step 5: knead the dough until the surface is smooth

Step 6: cover with plastic wrap or clean basin and wake up for 20-30 minutes

Step 7: take the filtered bean dregs, squeeze out the soybean milk as much as possible, make it dry, and stir fry in a clean pot

Step 8: stir fry bean dregs patiently over medium low heat

Step 9: wait for the bean dregs to become dry and soft, and put them in reserve

Step 10: start another pot, heat it up, add oil, add the chopped onion and fry it. Then add the chopped scallion and fry it slowly

Step 11: while the oil is hot, wash the hot oil into the bean dregs

Step 12: add pepper salt and sesame salt together, stir well to make onion butter

Step 13: at this time, take out the dough, divide it into the right size, roll it with a rolling pin, and try to be thinner

Step 14: Brush onion pastry on the rolled cake

Step 15: roll up the cake from one end of the dough

Step 16: after all rolled up, shape it

Step 17: the next step is the so-called cleverness. Take a clean knife and cut the newly rolled cake skin from the middle. In this way, you can not fold it into a fan-shaped shape by hand. It's relatively easy

Step 18: put the two pieces of cut noodles together with the cut side up

Step 19: roll the two portions of noodles together to form a round cake

Step 20: roll the dough with a rolling pin gently, without too much force, otherwise the dough will be compacted, affecting the layer and taste of the cake

Step 21: heat the pan, brush onion oil, put the cake embryo into it, cauterize it with medium and small heat, turn it over frequently in the middle to prevent scorching

Step 22: when the skin of the cake is scorched and bulges in the middle, it means that the cake is cooked. At this time, gently touch the cake with chopsticks, and the cake will spread miraculously in circles and form a strip

Materials required:

Soybeans: one cup (soymilk machine cup)

Flour: right amount

Onion: half

Chives: a handful

Pepper salt: a little

Sesame salt: a little

Note: 1. Soymilk used for mixing noodles does not need to be filtered. It is connected with bean dregs, which not only has nutrition, but also reduces the gluten of flour, making the cake skin more soft and delicious. 2. The process is very complicated. In fact, you don't have to put the whole process together. I put it together to make the whole process clearer. For example, bean dregs can be fried well and put there Spare, scallion oil is also, usually boil some 3, fry bean dregs and boil scallion oil must be patient, pay attention to the heat 4, boil scallion oil with a little onion can make the onion flavor is very strong 5, do scallion oil crisp will be hot into the bean dregs, can stimulate more flavor 6, rolling has been done when the cake embryo do not too hard, so that the surface compaction, not easy to layer, taste is not good 7, the most important After the pancake can be brushed with onion oil, so more fragrant

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: other

Chinese PinYin : Dou Zha Cong You Shou Si Bing