Scallion cake(cong hua bing )

Scallion cake

Introduction:

"In May, some scallions have begun to stem and seed, and can't wait to grow into scallions. Take this opportunity to eat back the scallion cake, or it will wait until the next year."

Production steps:

Step 1: remove the scallion, keep only the green leaves, and chop it up;

Step 2: weigh 500g flour, add 1 teaspoon salt and mix well;

Step 3: knead into a ball, do not knead smooth, wake up for 15 minutes;

Step 4: add proper amount of vegetable oil to the dough, knead until the surface is smooth, and then wake up for 15 minutes;

Step 5: sprinkle a layer of dry noodles on the panel, roll the dough into a large skin and try to be thinner;

Step 6: brush a layer of vegetable oil on the dough, sprinkle appropriate amount of salt and five spice powder;

Step 7: Sprinkle with shallots;

Step 8: roll into a roll, close the mouth and pinch tightly;

Step 9: divide it into 4 parts;

Step 10: brush a layer of oil on the electric cake pan chassis and preheat it;

Step 11: roll the cake into a cake and try to be thinner;

Step 12: electric cake pan heating lamp off, cake into the pot;

Step 13: turn over and brush oil after 2 minutes;

Step 14: reheat for 2.5 minutes to ripen;

Step 15: cut each cake into 8 pieces;

Step 16: put it into the drain basin and put it on the table.

Materials required:

Medium gluten powder: 500g

Shallot: moderate

Vegetable oil: right amount

Five spice powder: appropriate amount

Salt: right amount

Note: 1. The dough of the pancake should be soft, so that it is easier to roll when rolling, and adding salt and oil when mixing is to make the dough more tenacious, thin and not broken; 2. If you want to make the flavor of the scallion stronger, you can mix the oil of the cut scallion in advance to make it into "oil in Scallion", and then pancake; 3 After directly sealing, roll it into a cake; for the two formulations at both ends, the scallion is unevenly distributed, you can press the formulation with the seal upward, so that there will be no phenomenon of more scallion on one side and less scallion on the other; 4. The scallion cake is delicious when it is hot, fragrant and crispy, and the smell of scallion overflows, and it will be much worse when it is cooled, even if it is reheated.

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: onion

Chinese PinYin : Cong Hua Bing