I haven't launched a new work for a while, mainly because the weather has cooled down a bit, and people are a little uncomfortable. Recently, I found that the popularity is a little down (ah, haha, nonsense), I want to do something, just one time with a Yantai. The kitchen friend told her not to let her chat, think of a green onion cake in Yantai. I want to do this. I am not afraid of Yantai’s classmates. This was a cooking exchange, and I learned from a Shandong teacher. I hope everyone likes it.
The first is to boil the water, it must be 100 degrees of water temperature, this cake I pay attention to is hot, why should it be too hot, the finished product will not be too hard, because the water to adjust the dough, will cool after a while Hard, hot, soft, simmering, slightly sweet.
Add a little salt to the flour. Generally, the hot surface should be added with a little bit of salt to increase the gluten strength. Because the hot surface is mainly to remove the gluten from the surface. Add some salt to restore some of the gluten. Some cakes will be very crispy, and the inside will be soft.
Slowly add the water to the salted flour and knead it into a hot dough. At this time, the dough is spread out. This step is very important. In fact, I took the photo in these steps, but the phone is a little problem, suddenly I can't find it, I found it.
After the face is good, after you have a good heat, you need to wake up. At this time, you must have a long time to wake up. It is best to burn your face today. You will be doing it tomorrow. My own dough will wake up for 20 hours. The dough is first placed in the refrigerator and taken out a few hours in advance the next day.
This is already the next day... I will cut the chopped green onion first. I only use the leaves here. Don’t use white stems, white stems will be put in the cake, it is easy to break the cake, causing a leak of the cake. gas. There is also a little green onion, don't die like my flower roll, some snacks can be dotted.
Take out the well-baked dough and knead it. At this time, you should sprinkle some dry powder, because the dough is already soft and will stick to the powder.
Make the dough into 50 to 60 grams of the dough. Look at your own size
Sprinkle dry powder on the table to prevent the dough from sticking to the table and the agent into a round sheet. (Please ignore the chopped green onion...)
Apply a layer of oil evenly on the cake. It can be my spice oil. It can also be any oil you like. Even if it is even, don’t overdo it. The purpose of oyster sauce is to level up. If you are even, if there is no oil in some places, the two face together will become dead, so be sure to mix well.
Sprinkle with chopped green onion, don't have much
Then roll up from 2 heads, 2 rolls are more than one roll, and it should be noted that the roll must be loose, not too tight, if it is tight, the back is smashed and the skin is easily broken.
Stack it in one piece and put it aside for 5 minutes.
Make it thin and long by pulling it. Don't pull too long.
The same is rolled from the 2 heads toward the middle.
Press one side of the head to the other side and click it. Put the prepared agent aside, cover the cloth, and wake up for 15 minutes, mainly to let the gluten relax.
After 15 minutes, gently press the dough into the shape of a round cake, gently.
In a cake, it must be slow, not smashed, because once it is broken, there is grease inside, the oil will generate gas when it is heated, and the gas will run inside. If it breaks, the gas will run, and it will not form multiple layers. Fluffy effect. This is why you can't use scallion. Also, don't be too thin, you can't shoot the texture after you've cooked it.
Do not add oil in the pot, heat it to about 160 degrees, and put the cake in the pot first.
After one to two minutes of burning, it was a little colored and turned over.
Use a pair of tweezers to pry a thin layer of oil and continue to burn. The process of burning is exquisite and quick. If the temperature of the pan is too low, the time in the pan is too long, which is not conducive to the water retention of the finished product. Easy to dry and hard. This is why the original image of the hot surface, the flour has been cooked half of it, it is not always baked into a sandwich.
After the branding, the hot cake will be opened, which is the meaning of the shot. Take a few shots with both hands. Spread its silk pats to spread the meridians and make the texture clear.
Such a homemade chopped green onion cake is finished, the finished green onion cake is golden in color, and the taste of the crispy and soft clams in the mouth is presented, the onion is rich in flavor, the very delicious focus is not too thin, and the film is thin. There is no layer, and the onion can't be too much. If it is too much, it will be easy to break. The leak will be finished. In fact, there are many recipes for the green onion cake in the kitchen. I am here to say that you need to pay attention, and I hope everyone can make it. Delicious green onion cake, I often introduce some experience in doing things in our industry, but I have said all without reservation. I hope everyone likes it. Also thank the mother for not giving me the inspiration, thank you. Anyone who wants to learn can leave a message to me, I will take a moment to write it out.