There is not any water during the whole process of kneading the dough, so it tastes dry, loose and soft, melts immediately in the mouth, and needs to be grasped with your hands, otherwise a lot of crispy dregs will be dropped, which makes me feel very distressed.
The aroma of onions is very strong, and there is also the aroma of sesame seeds. The dry branding method is refreshing and not greasy. The most perfect way to eat is to break a piece and put it in the soup and eat it quickly. It is stained with the soup on the outside, but it is still a little crispy. You know that feeling for those who love to eat it soaked...
crispy sesame cakes with onion flavor
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Steps for crispy sesame cakes with onion flavor
1
Add flour to egg cooking oil, salt, and pepper, and knead into dough.
2
Cover the kneaded dough with plastic wrap and leave for a while.
3
Chop the chives and place the sesame seeds.
4
Kneak the dough for a while longer, until smooth, and divide into eight portions. Take a portion and roll it thin. Brush with cooking oil.
5
Sprinkle with chopped green onion and roll.
6
Twist it in a twist shape. Just twist it a little. Roll it into a circle.
7
Sprinkle some sesame seeds and press them flat. Don't roll them out. Just press them thin with your hands. If you roll them out, you will die.
8
Put it into a pan and cook on low heat.
9
Brand one side well, brand the other side. The yellowish ones are also delicious, and the charred ones are also delicious, whatever.crispy sesame cakes with onion flavor Make Tips
Postscript: My ratio is: one bowl of flour, two eggs, three tablespoons of cooking oil, one teaspoon of salt, and one teaspoon of pepper. No water is added to the dough; the eggs and oil make it crispier and more fragrant. The texture is also soft and fragrant. One rice bowl of flour made eight pancakes. When pan-frying, use low heat and don't rush. The pancakes are small and thin, so they cook easily.