The first time I tasted the chopped green onion cake branded by my aunt was when I was about to enter junior high school in the sixth grade. The school where I applied for junior high school is close to my aunt's house, so my mother often takes me to recognize the door. Every time my aunt knows I'm coming, she will always bake me more chopped green onion cakes and let me take them home if I can't finish them. The chopped green onion cake baked by my aunt is particularly soft, especially the smell of chopped green onion just coming out of the pot, which can almost arouse the greedy insects in my stomach. Eating it while it is hot is the best, as soft as bread. The key is that it is wrapped in chopped green onion layer by layer. I'm afraid that smell will be eaten once, just like me.
Slowly went to high school, went to college, and often visited my aunt when I was a freshman. My aunt said, "My daughter is very successful and has gone to college. I'm afraid I can't eat any cake. I'll teach you how to do it today, and I'll watch. " Menstruation said, you must remember that the baked cake should be softer, but don't add too much water. You'd better do it yourself if you haven't seen it before, so you can better master the hard and soft. What other cakes do you want to bake? You don't know these words, but just remember to bake noodles. Noodles will be soft and easy to handle. Aunt said a lot, but at that time I was also puzzled by the novice.
After work, I slowly began to try to cook by myself. I often make more pasta steamed buns and pancakes, and I am becoming more and more skilled. "Practice makes perfect" is quite right. Today, I'd like to share with you the crispy chopped green onion Melaleuca cake that I've always remembered.
→ Crispy chopped green onion Melaleuca cake ↓
Ingredients: flour, water and chopped green onion.
Accessories: corn flour, oil and salt.
Tools required: pan/baking tray/rolling pin
Production method:
1, dough mixing
300 grams of flour, 80 grams of boiling water, 100 grams of cold water and flour, stirred into a large flour wadding, and kneaded into a smooth and slightly soft dough. Move the dough to the chopping board, don't knead it any more, and arrange it directly under the long tube.
Boiling water is boiling water that has just left the fire. The purpose is to destroy the gluten of flour and make the dough softer.
This kind of semi-scalded noodles is very soft and delicious.
2. Noodles
Knead each dough into a uniform circle, put it on an oiled plate, then brush a thin layer of cooking oil on the dough surface, cover it with plastic wrap and seal it for one hour. Seal it so that the oil can be fully immersed in the dough, which can make the dough malleable and soft.
This step is more important, so don't omit it at will.
If you feel greasy, just brush a thin layer of oil, not too much.
3. Pastry
Crispy is the soul of chopped green onion cake. Crispy is a mixture of flour and oil, but flour is too sticky as a crisp material. I like to use crispy corn flour, which tastes good and doesn't stick together easily. How can you make crisp with less chopped green onion? Chop some chopped green onion, pour in appropriate amount of corn flour, season with salt, and add some spiced powder. Add oil and stir well.
Add common edible oil, raw or cooked.
If you don't want to be greasy, thin the dough, so it's easier to spread it evenly.
4. It is an immature embryo.
When the dough is cooked, don't knead it, flatten it, roll it into a thin skin, brush a layer of pastry on it, and then roll it up in a lesbian way. After rolling up, beat the strip slightly, stretch it, then roll it up, flatten the last small tail and hide it at the bottom, so that an embryo is basically done.
A little oil on the chopping board can make the skin roll bigger.
Don't knead the noodles after cooking to avoid gluten.
5. Roll up the crust.
After all the preparations are done, we take out the first prepared preparation and roll it into a thick crust.
When everything is finished, take out the first one and start rolling, thus shortening the time for the second baking.
When rolling the skin, you must use even force, and change the rolling on both sides, so that the layers are even and rich.
6. Brand promotion
Preheat the pan with a small fire, brush the oil, add the cake embryo, brush some oil on the surface, and lock the moisture of the cake. After the bottom surface is discolored, turn it over until both sides are golden. Finally, squeeze it several times with a rolling pin and shovel, so that the layers will be rich and come out.
Preheat the pan with low fire before brushing the oil, and then put in the cake embryo. Don't put the cake embryo in a hurry before the pot is hot.
Crispy and tender thousand layers of chopped green onion cakes can be eaten. It's delicious, warm and soft, especially when you get up in the morning with a bowl of rice porridge.
Ha, focus on it. Look here carefully.
1, the cake baked with hot pot with cold oil tastes better. Make sure that the pan is completely preheated before putting in the cake embryo.
2, the whole process is small, and the heat should not be too big or too small, which will eventually affect the quality of the cake.
3, if you feel greasy friends, then don't put cakes, and then brush a thin layer of brush oil on the cakes and sprinkle some dry powder to roll them up.
Conclusion: Pancake is not a technical job. Usually, if you cook too much, you will always sum up your own good pancakes.