The onion grab cake
By VicentaLakin
This is the second time I've made a handcracker, and the first time I've done it is not very successful, mainly because I'm not awake, and this time I'm looking at the formula given by the herb family, which is the key to doing it with a much more awakening, a much better trial than the first time, and a very good taste of pancakes. There are a lot of good people in the world who deserve to learn to bring us delicious recipes. And what needs to be noted is that except for baking, I'm used to feeling, learning to use material, so flour and water in the main ingredient are not very accurate, so just a little bit more when you have a soft face and a softer hand。
Recipe Recommendations
- low-gluten flour appropriate amount
- shallot the 3
- pepper powder appropriate amount
- edible oil appropriate amount
- salt appropriate amount
- chili noodles appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for The onion grab cake
1
All raw materials
2
Flour goes to warm water, rubs the surfaces into soft and light, and covers the wet towels for 30 minutes
3
Break up the waking noodles in two, 20 minutes
4
Wake up and make a souffle. The oil in the pot is cooked into a small bowl, with a proper amount of flour, salt, pepper and pepper powder, an early onions when the oil cools, and soy sauce
5
When the noodle wakes up, it's made of thin noodles
6
Fold the pasta like a paper fan, watch out for the last layer that needs a face without a soak. External
7
It's a little flattening
8
When I wake up, I'll be thinner. Eat
9
In the course of the frying, the pasta is pushed into the middle with chopsticks or shovels, and gradually spread
10
The way it's spread out, turn it over a few times, so it doesn't get too hot. PassThe onion grab cake Make Tips
1. The proofing must be thorough; if proofed long enough, the dough rolls out easily and fries into a crispy, flaky texture.
2. When making the oil paste, use a higher ratio of flour and mix it to a sticky consistency.
3. Eat while hot. If there are leftovers, store them at room temperature and reheat them in a frying pan the next day.
4. Except for baking, I usually rely on intuition and experience to measure ingredients for other dishes. Therefore, the amounts of flour and water in the main ingredients aren't very precise; just make sure the dough is soft and non-sticky, adding water little by little as needed.