Homemade scallion cake in Puxin kitchen(pu xin chu fang zi zhi cong you bing )

Homemade scallion cake in Puxin kitchen

Introduction:

"I suddenly wanted to eat scallion oil cake a while ago, but as a southerner, I was a little at a loss. Today I finally got up the courage to make scallion oil cake, because I was afraid of eating scallion oil cake outside. On the one hand, gutter oil was everywhere. On the other hand, the scallion oil cake outside was filled with monosodium glutamate. After eating it, I was thirsty and worried every time. In the early morning, I tied my apron and began to knead the dough. When I accidentally put too much water into the dough, I found that I forgot to put eggs. So I sprinkled more dry flour and kneaded the dough. Then I began to wake up and wait for the arrival of noon. Then I can eat delicious onion cake! In order to make the dough of scallion oil cake, we often use the method of hot noodles, that is, we use boiling water to mix the dough, add water while stirring, and knead it into dough after it is slightly cool. Then we use the techniques of frying and burning to make the hot noodles into northern pasta such as potstickers, scallion oil cake, leek box, baked cake, pie, etc. Hot principle is the use of boiling water to soften gluten, and starch hot puff, so as to reduce the hardness of the dough, so that the pasta is crisp outside and tender inside, soft and thick, more layers

Production steps:

Step 1: 1. Put 2 / 3 flour into a large bowl, slowly add boiling water while stirring with chopsticks until the flour lumps, finally beat in the eggs and mix well.

Step 2: 2. Sprinkle proper amount of dry flour and knead the dough by hand until the dough is dry and does not stick to hands.

Step 3: 3. Knead the dough into strips, divide it into 8 small portions, knead them into pellets, apply a layer of oil, cover them with plastic film, and wake up for about 30 minutes.

Step 4: 4, scallion head and tail, clean, scallion white cut into powder, green cut into circles.

Step 5: 5. Heat up the pot with high heat, add some oil to heat, turn off the heat, add scallion, stir well, add salt to taste, and make scallion oil.

Step 6: 6. Flatten the dough with the palm of your hand, apply a layer of onion oil and sprinkle with a layer of onion.

Step 7: 7. Roll up the dough from bottom to top, then turn it from right to left and let it stand for 15 minutes.

Step 8: 8. Press the dough into round cakes with the same thickness, and try not to break them.

Step 9: 9. Take a pan, add proper amount of oil, heat it, put in the flour cake, fry it over medium heat until both sides are golden yellow, and then put it on a plate.

Materials required:

Flour: 300g

Egg: 1

Scallion: right amount

Oil: right amount

Salt: right amount

Note: 1, the ratio of flour and boiling water is about 1:1, it is recommended to put in 2 / 3 flour, while kneading while sprinkling flour, until the dough does not stick to the hand, this method can avoid too much water, knead not into dough. 2. The main purpose of awaking noodles is to make the flour fully absorb water and dissolve, so that the dough has tendons and good elasticity, and the onion oil cake is crisp outside and tender inside, with better taste. 3. Without hot oil, the flavor of scallion can not be released. Therefore, making scallion oil is the key to the success of scallion oil cake. 4. You can use a rolling pin to press the dough into a cake shape, so that the shape of the finished product will be more beautiful. I press it with my palm to save trouble.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: onion

Chinese PinYin : Pu Xin Chu Fang Zi Zhi Cong You Bing