Thousand layer scallion oil cake

Thousand layer scallion oil cake

Introduction:

"It's Crispy on the outside and soft on the inside. Although it's not as delicious as what you bought outside, you can't compare it with what you bought outside!! O(∩_ ∩) O ha ha ~ "

Production steps:

Step 1: add warm water into the flour several times, stir it into flocculent shape with chopsticks in one direction and knead it into dough. It's better to make the dough soft. (I haven't weighed the water. Excuse me, everyone.)

Step 2: knead the dough to three lights (basin light, hand light and dough light), cover with wet cloth and wake up for 20 minutes. It's better to extend the time in winter.

Step 3: sprinkle flour on the chopping board and roll the dough into a square

Step 4: cut the scallion into scallion in advance and stir fry it in oil pan. Then brush a layer of onion oil on the cake embryo, sprinkle salt evenly

Step 5: cut eight knives according to the picture

Step 6: fold it up in square shape

Step 7: after folding into a square, pinch the opening (squeeze the air inside a little)

Step 8: rolling into thin slices

Step 9: white pan under the cake embryo, fried from both sides golden

Step 10: cut into pieces and hang on the wall

Materials required:

Medium gluten flour: 300g

Oil: right amount

Salt: right amount

Scallion: right amount

Warm water: moderate

Note: 1. Salt can be added to water to dissolve in advance. 2. When rolling the dough into a square shape, sprinkle more flour on the chopping board, otherwise it is easy to stick to the chopping board. 3. When rolling the cake embryo, first gently press the cake embryo with your hand to exhaust the air, otherwise you will find bubbles when rolling http://blog.sina.com.cn/s/blog_ 9590aa130102vfr1.html welcome to guide ~ ~ ~ my little penguin is 190-5836-51~~

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: Original