Crispy and chopped green onion cake
By VicentaLakin
Recipe Recommendations
- mid-rib surface 500G
- boiling water 300g
- cold water 120g
- green onion appropriate amount
- salt 6 tsp
- spiced powder 6 tsp
- rice noodles 6 tsp
- sesame oil 6 tsp
- peanut oil appropriate amount
Steps for Crispy and chopped green onion cake
1
Add 300g of water to the milk pan and bring to the boil and immediately turn off the heat.
2
Pour 500g of medium gluten flour into the basin for later use.
3
Pour boiling water into the flour in circles to prevent the flour from concentrating.
4
Use a plastic spatula and stir in circles until it becomes loose dough.
5
Then pour in cold water.
6
Mix the dough well with your hands until it becomes a wet, sticky dough.
7
Sprinkle some flour on the chopping board, take out the wet and sticky dough, place it on top, and continue kneading with your hands.
8
When kneading with your hands, use it gently, not hard, so that it will not stick to your hands. Make a dough, cover with plastic wrap, and let it relax at room temperature for 45 minutes.
9
The relaxed dough surface is smooth and malleable.
10
Divide the dough into 6 equal parts.
11
Take one of the dough.
12
Use a rolling pin to roll the dough into long strips.
13
Sprinkle with 1 teaspoon salt and wipe with 1 teaspoon sesame oil.
14
Sprinkle with a small spoonful of five-spice powder and chili powder.
15
Prepare chopped green onion
16
Sprinkle with chopped green onion and
17
Roll up from one side of the dough.
18
Stretch it with your hands.
19
Roll it up on the side.
20
spiral.
21
Place it on a plate and rub it with peanut oil and wake up for 15 minutes.
22
Press the dough down and roll it out with a rolling pin into a thin cake.
23
Put an appropriate amount of peanut oil in the pan, heat the pan over high heat, and use medium to medium heat to make pancakes.
24
Fry until both sides are golden brown.
25
Shake the cake out of layers with a shovel while hot.
26
You can go out of the pot.
27
Forming.