8 minutes to finish the delicious breakfast -- holding scallion cake
Today, I'd like to introduce a scallion cake to you. As long as you make preparations early in the morning, it only takes a few minutes to eat delicious scallion cake! This practice was learned from Shuangshuang. I think it is particularly feasible. It is very good after practice. I specially share it with you. I hope you can provide a delicious breakfast for your family one morning because you slept a little longer!Scallion oil cake is a very simple home-made pasta with simple and fast operation. There is no need to make noodles, just a few simple ingredients can eat the fried scallion cake. It's good to cook and eat now, but it takes at least 3 or 40 minutes to eat. Let's do it early. In our spare time at night, we prepare the cake germ in advance, wrap it in plastic wrap and freeze it in the refrigerator. When we use it, we take it out of the refrigerator and fry it in a frying pan without thawing. It only takes a few minutes to eat.Xiaoyingzi's words:1、 When baking the scallion oil cake, bake it until it is 8-9 mature after both sides are set. Pick up the cake and throw it several times, or clip it with chopsticks to make the oil cake crisp and loose, or clip it from the edge to the middle with chopsticks to achieve the function of layering.2、 The fire of pancakes must be low, and the oil must be more, so that the pancakes will be scorched outside and tender inside.3、 The amount of water used here is a big estimate, because the water content of each brand of flour is different, so it is difficult to give the absolute amount. I generally don't add water when I see that there is no dry powder, and I have to master this by myself.
Step 1 . How to make scallion oil: wash a handful of scallions and control the water to dry
Step 2 . Cut the shallots into sections and slice the ginger.
Step 3 . Put 300g peanut oil into the small pot, and put the onion and ginger slices into the cold oil
Step 4 . Fry slowly over medium low heat until the scallions are charred
Step 5 . Take out the scallion and ginger, cool the scallion oil and put it into a bottle for storage. It's very convenient to use.
Step 6 . How to paste scallion oil: add 3 tablespoons of flour, 50g of scallion oil, 5g of salt and a little of thirteen spices
Step 7 . Just mix it into paste
Step 8 . Put the flour in a basin, wash and stir it with fresh water, and stir it into flocs. Add cold water and continue to stir until there is no dry powder. Put aside and cool until it is not hot
Step 9 . Knead into smooth dough, cover with fresh-keeping film and relax for about 20 minutes, knead once in the middle.
Step 10 . Divide the dough into several parts, and the size is arbitrary
Step 11 . Take a piece of dough and roll it out
Step 12 . Evenly coat with scallion oil
Step 13 . Finally, sprinkle a layer of scallions
Step 14 . 5. Roll up the cake germ from one end
Step 15 . Then turn it into a circle from inside to outside, and stretch it while turning, so that there will be more layers.
Step 16 . Then press it with your hand
Step 17 . Roll it into a thin round cake, and the cake embryo is made.
Step 18 . At this time, fresh-keeping thin comes in handy! Unfold a layer of fresh-keeping film, put a cake embryo on it, leave room around it, fold the fresh-keeping film back, put a cake embryo on it, and make all the cake embryos in turn.
Step 19 . After all the cake embryos are placed, press the fresh-keeping film around to avoid ventilation, and the skin will dry.
Step 20 . Put it in the refrigerator and freeze it
Step 21 . Heat the pot and put peanut oil
Step 22 . Fry the cake embryo over low heat
Step 23 . Two golden faces will be fine
Step 24 . When it is almost cooked, pinch it with chopsticks, and the cake will be very soft.
Step 25 . The fragrant scallion cake with charred outside and tender inside is on the table. How is it wonderful!
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
