Ham and onion cake(huo tui cong you bing )

Ham and onion cake

Introduction:

"Take the rest of the onion and ham and use them. What can you do? It takes a long time to make noodles, and it depends on the time. You can keep the onion oil cake for as long as you like. Then make onion oil cake!"

Production steps:

Step 1: put the flour into the bowl, add salt, then pour in boiling water, stir, and then add cold water to form a ball

Step 2: knead on the table until there is no flour, sprinkle some flour on the table, cover the dough with plastic wrap, wake up for more than 20 minutes, the longer the dough is put, the softer it will be, but it can't be too long, it will have sour taste, if you want to put it for a long time, please put it in the refrigerator

Step 3: divide the dough into strips

Step 4: add salad oil, salt, pepper and black pepper

Step 5: Sprinkle with scallion and diced ham

Step 6: roll long strips

Step 7: turn it into a spiral shape and wake up for more than 20 minutes. The longer you wake up, the easier it is to roll thin

Step 8: press into a thin round shape, add a little oil in the pot, and fry over medium low heat

Step 9: when the surface is transparent, turn over and fry again

Step 10: fry until both sides are golden. It's very big. I have a plate under me. Can't see it. My pan is very big. I can't see it in the picture. My pan is 42 cm, so the plate is much smaller than this cake!

Materials required:

Medium gluten flour: 600g

Boiling water: 250g

Cold water: 100g

Salt: 10g

Ham: moderate

Scallion: right amount

Salt: right amount

Pepper: right amount

Black pepper: right amount

Salad oil: right amount

Note: the most important step to do hot stamping is the second step and the seventh step, which is the time to wake up, at least more than 20 minutes, otherwise forced rolling is easy to break, and the taste will not be good!

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: onion

Chinese PinYin : Huo Tui Cong You Bing