Characteristics of home-style scallion cake:
Salty, fragrant, crispy, and full of scallions, especially when they are just out of the pot. The color is golden, the surface is crispy, and the interior is separated layer by layer. It is deeply loved by everyone, especially the aroma of scallions, which makes you can't help but eat a few more. It feels like you can't stop.
Five grains rice paste:
Healthy five-grain rice paste (rice) that can detoxify and lose weight is good for the human intestines. It is especially suitable with scallion pancakes. It can not only moisturize the stomach, but also relieve grease.
Home-style scallion pancakes
By ZaneLebsack
Recipe Recommendations
- flour appropriate amount
- green onion appropriate amount
- salt appropriate amount
- salad oil appropriate amount
Steps for Home-style scallion pancakes
1
Prepare the ingredients: flour (homemade dumpling flour), salad oil, chopped green onion, and salt.
2
Blanch one-third of the flour with boiling water and let it dry.
3
Mix the rest of the flour with cold water and mix well, then knead it with the scalded flour to form a smooth dough.
4
Put the kneaded dough into a plastic bag and soak it.
5
Sprinkle dry flour on the chopping board, place the dough on the chopping board and knead it evenly and smoothly.
6
Divide the dough into eight equal pieces (you can divide it as you want).
7
Take a small piece of dough, roll it into thin slices, then pour the salad oil first, brush the oil evenly with a brush, evenly sprinkle with salt, and finally sprinkle with chopped green onions.
8
Start from one side of the dough sheet and roll it into the middle.
9
Roll it to the middle, which is half of the entire cake.
10
Roll one-half of the dough sheet into the middle, and roll one-half of the other half into the middle.
11
With both sides rolled up.
12
Hold the right port tightly to prevent oil from flowing out.
13
Hold the left port also to prevent oil from flowing out.
14
Roll it horizontally starting at one end.
15
Roll to the end, like a snail.
16
Lay the snail flat, that is, the left or right side is the bottom, and press the neck at one end to the bottom
17
Press the snail flat with your hands and roll it into a round cake with a rolling pin
18
This is the prepared cake embryo.
19
Start pancakes: After heating the pan with high heat, change to low heat, put oil on the bottom of the pan, and put the cake blank into the pan.
20
When one side of the cake is slightly golden, turn it over and brown the other side.
21
Wait until the second side is also golden, repeat branding on the other side.
22
Until both sides are almost cooked, turn the heat to a low heat, cover the lid, and allow the cake to be fully cooked.
23
The baked cake has golden color and crispy appearance.
24
Look at the inside of the cake, separated layer by layer.
25
This is five-grain rice paste for detoxifying and slimming. When eaten with cakes, it can moisturize the stomach and relieve the greasy cakes.26
Ingredients for five-grain rice paste: 1. Coix seed: 0.3 cup, 2. Oatmeal: 0.3 cup, 3. Red beans: 0.3 cup, 4. Black glutinous rice: 0.1 cup, 5. Brown rice: 1 cup, 6. White rice: 0.8 cup. After mixing the above rice, take three small cups (which come with the rice paste machine), wash the rice, soak it in clear water (at least three hours) and place it in the rice paste machine to process it into rice paste. Pour the water used to soak the rice into the rice paste machine.Home-style scallion pancakes Make Tips
1. When making pancake dough, be sure to scald part of the flour with hot water.
2. When frying pancakes, heat the pan over high heat, switch to low heat when adding oil, change to the lowest heat to cook slowly once golden yellow, and cover with a lid.
3. Do not throw away the water used to soak the rice; put it into the rice paste machine along with the rice, as the soaking water contains many nutrients.
4. Use hot water when making rice paste to save time.