The traditional home-style dish of shallots is dazzling and layered, and the desire to stop is the crispy taste
Today I would like to share with you a golden and crispy outer layer, soft inner layer, and thousands of layers - [Home-style plate shallots and scratch cakes].
1. Prepare the ingredients
Ingredients: 400 grams of all-purpose flour, 1 gram of yeast, 4 grams of salt, 280 grams of room temperature water, cooking oil, chives.
Second, the key points of production
1. Use half-baked dough to make cakes. Place a small amount of yeast to increase the fluffy taste and keep it cool without getting hard.
2. After the dough is reconciled, let it rest for 20 minutes and then add cooking oil to knead the dough smooth, so that the dough is crispy and malleable, so that the dough is in a semi-leaved state.
3. Wake up for about 1 and a half hours, so that the gluten can be fully expanded, and it is more convenient to make and stretch.
3. Start production
1. [Mixing noodles, resting noodles] Put the flour and salt into the container and mix well, put the dry yeast into warm water at about 30 degrees, ferment for 5 minutes, then slowly pour into the flour, stir it into a flocculent shape with chopsticks, knead it into a dough, relax for 20 minutes, pour cooking oil on the dough, knead it delicately and smoothly, and finally let the dough rise for 1 hour and 30 minutes for later use.
Tips: This step is the key point of dough making, which is to make a plate of shallots with semi-leavened dough, how to mix the dough (that is, the time point of adding oil), and then need to rest for a long time, so that the gluten expands, and the extensibility is better.
2. [Scallion oil production] Put 15 grams of flour, 15 grams of chopped chives, 2 grams of salt, 3 grams of five-spice powder into a clean bowl, pour 60 grams of cooking oil into the pot and heat it, then pour it on the chopped green onion to stimulate the fragrance of green onions, and stir well.
Tips: The ratio of flour, chives and cooking oil is 1:1:2
3. [Make into cakes] After the dough wakes up, it does not need to be kneaded, it is divided into two, slightly rounded, and the dough is rolled into a rectangular or round dough.
On the rolled dough, spread an even layer of scallion puff pastry, and then use a knife to cut the noodles into noodles with a thickness of about 1 cm.
Every five pieces are rolled up from one end, rolled while rolling, rolling to the end, pressing the small tail under the bottom of the cake, pressing flat with the palm of the hand, a cake blank is ready, and then all the noodles are rolled into a plate of shallots to grab the cake embryo, and then you can burn.
Tips: Pay attention to the resting time, if the dough rises for too long, it is easy to break when rolling, and it will also affect the taste.
4. Heat the frying pan, pour in an appropriate amount of cooking oil and brush evenly, turn off the medium-low heat, put the cake embryo into the pot, brush a layer of cooking oil on the cake, cover the pot, fry for 3 minutes, open the lid and turn over.
After turning over, cover the other side of the pot and bake it for about 2 minutes, then burn it golden brown on both sides, knock the cake with a spatula, the sound is relatively crisp, and the cake can be baked out of the pan.
Tips: When baking cakes, be sure to bake them over low and low heat, the time is about 6-8 minutes, and you can bake both sides to be golden.
After the traditional home-style dish of silk onion cake is cooked, it is easy to grab it with your hand, and the cake can be spread out to eat, the outer layer of the cake is golden and crispy, the inner cake is soft, the green onion is fragrant, and the aftertaste is endless.