Steamed scallion cake

Steamed scallion cake

Introduction:

Production steps:

Step 1: put Fuqiang powder, whole wheat flour and baking powder into the basin, and add appropriate amount of water;

Step 2: make a smooth dough, cover it with plastic film and let it ferment;

Step 3: put the fermented dough on the chopping board;

Step 4: after rolling into a large wafer, brush a layer of sesame oil on the surface;

Step 5: sprinkle salt, chili powder and shallot powder respectively;

Step 6: roll it into strips;

Step 7: turn it into a round cake;

Step 8: press and roll into a large wafer;

Step 9: heat the pan, brush the bottom oil, and put the cake into the pan;

Step 10: cover it first and let it mature slowly in the pot;

Step 11: uncover the cover, turn the noodles twice more, and fry both sides until golden.

Materials required:

Whole wheat flour: 30g

Fuqiang powder: 70g

Baking powder: appropriate amount

Shallot: moderate

Chili powder: appropriate amount

Sesame oil: appropriate amount

Salt: right amount

Note: 1. I use whole wheat flour and fuqiangfen mixed, generally 1:2 ratio, depending on personal preferences; this time is to do the hairstyle version of onion oil cake, more soft, suitable for the elderly and other people with bad teeth; 2. After the dough is mixed, I usually knead the dough at night and put it into the refrigerator for cold fermentation, so as to save time in the morning; put it into the pot, it will be fermented first 3. Don't worry about the skin will be soft after capping, because we just want it to be cooked, then we will open the lid, fry it slowly over low heat until both sides are golden, and the bottom of the cake will be crisp.

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh