Beijing style "scallion cake"(jing wei er jia chang mian shi cong hua bing )

Beijing style "scallion cake"

Introduction:

"There are many ways to make scallion cake in the north, which can be made with vegetable oil or lard. In the past, there was a kind of pasta called fat oil cake in Beijing, that is, to make scallion cake with a thick plate of oil close to the ribs in the inner cavity of the pig, or cut into small pieces with scallion. This kind of lard is different from pig fat. The yield of lard made from it is higher. More than 80% of the lard is pig fat, but the yield is lower than pig fat. Scallion pancakes made from pig oil are called fat pancakes. They taste delicious but unhealthy. In the past, because people's living standard was very low and non-staple food was extremely scarce, the old people said that for a long time, meat was provided by ticket, and many families could not eat meat once a month. Traditional Beijingers like to eat fried noodles with soy sauce, but in those days, when people made fried noodles with soy sauce, they almost used very little fat minced meat to stir fry the sauce. The bowl of fried noodles with soy sauce only served to satisfy their cravings. At the same time, they also tasted the delicious taste that they had not seen for a long time. Therefore, in those days, people often held a few meat tickets with very little supply. When people queued up to buy meat, they mostly chose fat meat, while the thinner meat would be ignored. After a long period of complaining, I just want to remind you that we once had nothing, but now we have entered the heaven that people wanted at that time, don't we? Our country is now rich and strong, people's life has entered a well-off, so we should cherish the past. At that time, Lenin's most appropriate sentence was: "think about the past in the name of revolution"! Ha ha, I don't pay attention to the situation and ideology! Good, good! Go back to the book and keep talking. This Beijing style onion cake is made of vegetable oil. The method is as follows:

Production steps:

Step 1: put proper amount of onion oil in flour, about 400g flour and 20-25g onion oil

Step 2: mix with warm water to make a soft dough, and cover with a wet towel for 10 minutes.

Step 3: after kneading, take out the dough and knead it on the chopping board, but don't knead it vigorously, otherwise it will be hard to taste.

Step 4: roll the kneaded dough with a rolling pin to a large rectangular piece with a thickness of about 5mm.

Step 5: after rolling, apply onion oil.

Step 6: sprinkle a little salt and onion evenly.

Step 7: after sprinkling, fold the dough from one end with a width of 7-8 cm.

Step 8: cut the roll into two sections from the middle.

Step 9: divide the dough roll into two sections evenly, and then cut it from the middle of the roll.

Step 10: then straighten with the knife edge upward.

Step 11: when the width is 2 cm, roll up the dough and press the end of the dough under the dough, so that it will not spread when rolling.

Step 12: roll the dough into a round cake with a rolling pin.

Step 13: put the rolled cake into the preheated electric cake pan.

Step 14: cover and cook for 1 minute. Turn the cake over and apply onion oil.

Step 15: coat both sides with scallion oil and bake the cake until golden.

Step 16: when eating, you can use a knife to divide it into four pieces. You can also use your hands to quickly pat the four sides of the cake to the middle while it is hot, so that the cake can be loosened and opened. This is the way to tear the cake with scallion oil.

Materials required:

Flour: 400g

Water: 300ml

Minced chives: right amount

Onion oil: right amount

Refined salt: right amount

Note: Pasta features: golden color, crisp skin, soft inside, strong onion flavor, slightly salty taste. Warm tips: 1, the dough should not be hard, and a little soft. Don't knead the dough repeatedly after it's done, otherwise the pancake will not taste good. 2. Do not use force when rolling, otherwise it will affect the level. If you want to prevent adhesion and show the layer of cake, you can spread a thin layer of dry flour evenly after applying onion oil, and then apply a layer of onion oil, so that there will be no adhesion between layers after rolling, which can play the role of folding pastry, and the oil will not flow when rolling. This kind of Beijing style home-made noodle "scallion cake" is ready for your reference!

Production difficulty: simple

Process: others

Production time: 10 minutes

Taste: onion

Chinese PinYin : Jing Wei Er Jia Chang Mian Shi Cong Hua Bing