Breakfast green onion cake: no kneading dough, no hot dough, chopsticks stirring, frying pan, better than fritters

Today's cake, its production method is particularly simple, no need to knead the dough, no need to roll the dough, is to use a pair of chopsticks to stir the flour well, grasp the ratio of flour and water. Let's share with you this simple and easy-to-make green onion cake.

——[Lazy Green Onion Cake]——

1. The ingredients are: 300 grams of all-purpose flour, 240 grams of warm water, 3 grams of yeast, 3 grams of salt, 2 grams of sugar, appropriate amount of edible oil and chives

Second, start production

Step 1: Clean the chives, chop them into minced pieces and place them on a plate for later use.

Step 2: [Fermented Yeast] We put the weighed yeast in warm water and ferment for 5 minutes for later use. (Use warm water to ferment the yeast, which can promote yeast fermentation faster, save time and speed up the dough proofing).

Step 3: [Stir the dough] Put the flour, sugar and salt into the basin, stir it, slowly pour 1/2 of the fermented yeast water into the flour, and stir the flour into a flocculent shape with chopsticks.

Then pour in the remaining yeast water, continue to stir in one direction until the dough is flocculated, add the chopped chives, and an appropriate amount of cooking oil.

Continue to stir in one direction, stir the chopped green onion and the dough evenly, the dough is strong, and then cover with plastic wrap to let the dough relax and rise for 10 minutes.

Step 4: [Make cake base] After the dough has relaxed to the time, apply a layer of cooking oil to the dough and put it on the cutting board, without kneading, slightly round.

The dough is then divided into dough pieces of uniform size with a knife.

Pick up a dough by hand, wrap it from top to bottom and arrange it into a round dough base, and place it on the board to relax for 5 minutes.

Step 5: [Control the temperature and make a cake] After the dough embryo is relaxed to the time, heat the pan, brush with cooking oil, turn to medium heat, pick up a dough embryo without rolling it, put it directly into the pot, and press the dough embryo into a round cake shape by hand.

Brush a layer of cooking oil on top of the cake base to reduce water loss, cover the pot and cook for about 2 minutes.

When the time is up, turn over, continue to cover the pot and bake for about 2 minutes, the whole process is boiled over medium heat for 5 minutes, both sides are golden, and the cake can be slightly bulged.

This lazy green onion cake is ready, after the pot, I can't wait to pick up one, take a big bite, the outside is crispy and the inside is soft, the taste of green onion fills the mouth, the burnt fragrance is particularly strong, it is better than fritters, it is really a fragrance.

Tips:

The key point of making this cake is that it has a particularly high water content, more than 8%, which is a soft cake. Yeast only plays a role in the dough, and during the time period between stirring the dough and relaxing the dough, the yeast has been fully fermented, so it can be made directly without proofing.