A while ago, I suddenly wanted to eat scallion cakes, but as a southerner, I was a little reluctant to make scallion cakes. Today, I finally got up the courage to make scallion cakes because I was afraid of eating the scallion cakes outside. First, gutter oil could be seen everywhere. Secondly, the scallion cakes outside were filled with MSG. I was very thirsty after eating them, and I felt uneasy every time I finished eating them.
When I got up early in the morning, I put on an apron and started kneading the dough. I accidentally put too much water in my water. After kneading it into the dough, I realized that I had forgotten to put the eggs. So I sprinkled more dry flour and kneaded it into the dough. I applied oil to it and started to wake up. Then I can enjoy the delicious onion pancakes!
To make the dough of scallion cake, the method of scallion cake is often used. That is, use boiling water to mix the dough, stir while adding water, and then knead it into dough. Then use frying and roasting techniques to make the scallion cake into northern pasta such as pot stickers, scallion cakes, leek boxes, sesame cakes, pies, etc. The principle of ironing is to use boiling water to soften the gluten and let the starch be boiled and puffed, thereby reducing the hardness of the dough and making the pasta crispy on the outside and tender on the inside, soft and thick, with more layers.
Homemade scallion pancakes
By MoseKshlerin
Recipe Recommendations
Steps for Homemade scallion pancakes
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1. Put 2/3 of the flour into a large bowl, slowly add boiling water, and stir with chopsticks until the flour is agglomerated. Finally, add the eggs and mix well.
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2. Sprinkle in appropriate amount of dry flour and rub the dough with your hands until the dough is dry and does not stick to your hands.
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3. Rub the dough into strips, divide it into 8 small portions, knead it into pellets, apply a layer of oil, cover with plastic wrap, and wake up for about 30 minutes.
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4. Remove the head and tail of the shallots, clean them, cut the white shallots into pieces, and cut the green shallots into circles.
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5. Heat the pan over high heat, pour in the appropriate amount of oil and heat it, turn off the heat, add the chopped onion and stir well, season with salt to make onion oil.
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6. Press the dough flat with your palm, coat it with a layer of green onion oil, and sprinkle with a layer of chopped green onion.
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7. Roll up the dough from bottom to top, then pan up from right to left, and let stand for 15 minutes.
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8. Press the dough into round cakes with uniform thickness and try not to break it.
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9. Take a pan, add appropriate amount of oil, heat it, add the dough cake over medium heat until both sides are golden yellow, and serve.Homemade scallion pancakes Make Tips
1. The ratio of flour to boiling water is about 1:1. It is recommended to add 2/3 of the flour first and sprinkle the flour while kneading until the dough is not sticky to your hands. This method can avoid too much water and the dough cannot be kneaded. 2. The main purpose of waking up the dough is to allow the flour to fully absorb water and dissolve, so that the dough will be strong and elastic, so that the onion cake will be crisp on the outside and tender on the inside, and will taste better. 3. The aroma of scallion white without being scalded with hot oil is not released, so making scallion oil is the key to the success of scallion cake. 4. You can use a rolling pin to press the dough into a cake shape, so that the shape of the finished product will be better. I press it with my palm to save trouble.