Scallion flavored oil dregs thousand layer dough cake(cong xiang you zha qian ceng fa mian bing )

Scallion flavored oil dregs thousand layer dough cake

Introduction:

"Pig oil residue, as the name suggests, is the residue left after pork is refined into oil. Although from the appearance, the pig oil residue is a despised broken house. But its crispy taste and rich and oily satisfaction make it as delicious as the family elites such as ribs, five flowers and loin. A few days ago, after refining some lard, we naturally have the byproduct of lard residue. I didn't think about how to eat it. I happened to see the cake made by Boyou. I felt that the greedy insects had been hooked up, so I decided to make this cake. Boyou's crust is made of dead noodles. I prefer pastries to dead ones. Personally, I think the taste and taste of the pasta are better, and it's easier to digest, so I make the pasta. Layers of cake skin, cut into small pieces of pig oil residue and scallion, the two blend with each other, you have me, I have you. A plump and greasy, a fragrance solution greasy, is absolutely a perfect soulmate. Coupled with the crisp skin, soft inside, this is really delicious, people will bite the tongue! (the following quantity can make a thousand layer cake with a diameter of about 24 cm) "

Production steps:

Step 1: weigh the flour, dissolve the yeast powder in water, and let it stand for a few minutes;

Step 2: mix yeast water with flour, knead into a smooth "3-smooth dough", cover it with a cover or plastic film, and place it in a warm and humid place for fermentation;

Step 3: wait for the fermentation time and start making the stuffing. Prepare oil residue, chive, coriander, etc;

Step 4: cut the oil residue into small pieces;

Step 5: wash the scallion and chop it up;

Step 6: put the oil residue and chives in a large basin, add salt and ground black pepper, mix well and set aside;

Step 7: ferment the dough to twice the size;

Step 8: take out the fermented dough, exhaust the air and roll it into a square piece. In the middle 1 / 3 part of the dough, make 4 cuts (the position of 4 black lines) horizontally, but be careful not to break them. This picture was accidentally deleted, so we had to draw a replacement;

Step 9: spread the stuffing on the dough as evenly as possible. A small piece in the lower right corner, no stuffing required;

Step 10: fold a small piece of dough in the lower right corner to the left and pinch the edge tightly;

Step 11: fold a small piece of dough in the lower left corner to the right, and pinch the edge tightly;

Step 12: fold up the remaining dough in the last line and pinch the edge tightly;

Step 13: repeat steps 10-12, and finally fold the dough into a square dough;

Step 14: sprinkle a little dry powder on the chopping board, gently press the flat dough with the palm, and then slowly and carefully roll it into square or round dough. It doesn't need to be too thin here;

Step 15: 19. Heat the pan without twisting the pan, pour in a little cooking oil (as long as a little bit is OK, and finally pour out half of the oil in my picture);

Step 16: put the dough into the pot, cover it, turn the heat down and fry it slowly;

Step 17: fry on one side until slightly yellowing and hard, turn over, then cover and continue to heat over low heat. Turn over the cake several times until it is well done. Both sides are golden and the surface is crisp. My cake is about 24cm in diameter and heated for about 25 minutes;

Step 18: take out the cake, put it on the kitchen paper, slightly absorb the surface grease;

Step 19: cut into pieces, plate and serve hot.

Materials required:

Wheat flour: 300g

Fast growing dry yeast: 3G

Pig oil residue: About 50g

Chives: a bunch (about 60g)

Water: 160 ~ 165G

Edible oil: a little

Salt: right amount

Ground black pepper: a little

Note: 1. When kneading the dough, first mix the dough with a scraper until there is no dry powder, and then knead it by hand, so it will not stick to your hands; 2. The oil residue should be finely cut, so that it can be more evenly distributed in the filling; 3. The amount of oil residue and chive should be adjusted according to your personal preference. In addition, the stuffing should be slightly salty, so that it can be eaten just right with the dough. If you don't use the oil residue, you can brush some oil on the surface of the dough first; 4. Step 8 when you scratch the knife on the dough, pay attention not to scratch it off, or you can't fold it. In addition, don't roll the dough too thin, so that the final layer is not obvious; 5. After making the thousand layer cake embryo, roll it carefully. I use my hand to flatten it first, and then roll it out slowly. If you like sesame, you can sprinkle some sesame on the surface of the cake embryo to make it taste more delicious. 6. When making pancakes, cover the pan and heat it slowly over low heat. Because there are many layers of the cake, it will be thicker after expansion, so it is not easy to ripen. Cover the pan to heat, which can not only prevent the surface of the cake from drying, but also make the cake mature faster; 7. In the process of pancake baking, turn it over from time to time, so that the pancake can be heated more evenly and the color is good-looking. If you like a deeper color, then pancakes, you can put a little more oil in the pot. Finally, after the pancake is completely cooked, you can also open the fire and quickly color both sides of the pancake.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Cong Xiang You Zha Qian Ceng Fa Mian Bing