Crispy onion cake

Crispy onion cake

Introduction:

Production steps:

Step 1: raw materials

Step 2: add a little water to the flour and stir into flakes until there is no dry powder.

Step 3: knead into a smooth dough, cover with plastic wrap and wake up for 30 minutes.

Step 4: wash shallots.

Step 5: take the scallion leaves, cut into small scallions, and put them in a small bowl.

Step 6: add the right amount of Zanthoxylum powder into the scallion.

Step 7: add appropriate amount of five spice powder to the scallion.

Step 8: add proper amount of sesame oil to the scallion.

Step 9: mix well.

Step 10: heat the pan and add peanut oil until you can see light smoke.

Step 11: introduce the hot oil into the scallion, you can smell the strong smell of scallion. If you like, you can also add sesame seeds.

Step 12: roll the dough into 2 mm thick pancakes.

Step 13: apply onion oil on the cake evenly. More shallots will smell better. The cut in the picture is a little less.

Step 14: roll the dough from one side. When rolling, stretch it while rolling. The dough will be thinner and the layers of the cake will be better and crisper.

Step 15: divide the rolled noodles into several parts, roll them into small rolls, press them into cakes by hand, and wake up for 15 minutes.

Step 16: after waking up for 15 minutes, press the dough on all sides with your hand until it is twice as big, about 3 or 4 mm thick.

Step 17: wake up for a while, bring the pan to a boil, and add a little oil to moisten the pan. After the oil is hot, put in the flour cake and heat the whole process.

Step 18: turn over when the surface is transparent and bulged.

Step 19: you can add a little less oil when turning over, and the cake will be very crispy. About 1 minute when the surface is golden yellow, out of the pot.

Step 20: great taste.

Materials required:

Flour: right amount

Chives: right amount

Pepper powder: right amount

Five spice powder: appropriate amount

Sesame oil: appropriate amount

Peanut oil: right amount

Note: 1, flour with the best gluten, my family is produced in Shandong tycoon flour, gluten is particularly large, such a high gluten flour operation try not to over roll, wake up time to moderate growth, can avoid cake hard, affect the taste. 2. Don't be too thin, or you will lose the taste. Crispy outside and tender inside is the king's way. 3. The whole process of fire, discoloration turn over, to ensure that the cake is cooked, but also crisp in the tender, long time is not delicious. 4. When rolling scallion, it can be divided into small cakes and then rolled, which can avoid oil leakage. But I think it's easy to roll a large one. Besides, it's normal for scallion oil cakes to come out with some oil, which can save oil when they are baked.

Production difficulty: simple

Process: others

Production time: one hour

Taste: onion