The pansi cakes surrounded by thousands of threads are superimposed layer by layer, and the taste is the same as that sold in restaurants

Today I recommend a different cake to everyone, layer by layer are surrounded by silk, the taste is more crispy than a simple solid cake, scallion oil pan silk cake, heart-warming baby, the method is as follows.

The main difference between it and ordinary flatbread is that the amount of oil is more, not only in the fermentation process, but also in the production process. The kind that is coiled with slender noodles has more gaps between the whole cake, so it will have a crispy texture after heating, and when you fry the scallion oil, the taste of the scallion oil will be more obvious.

【Dish】Panshi cake

【Cooking ingredients】500 grams of flour, 5 grams of salt, 280 grams of water, 1 gram of yeast, 1 handful of shallots, 6 cloves of garlic, 2 star anise, 1 bay leaf

【Cooking Steps】

Step 1: After the shallots are cleaned, cut them into medium green onion segments, put the green onion leaves separately, then heat the oil in a hot pan, slowly heat the oil over low heat, burn until it is warm, 6 cloves of garlic, 2 star anise, 1 bay leaf, put it in and change it to low heat to fry fragrant. After the fragrance comes out, the star anise and bay leaves are fished out, and then the green onion is put in and continues to be fried, also on low heat, and the green onion is fried until it becomes soft and dehydrated.

Step 2: At this time, you can pour all the green onion leaves into it, no need to adjust the heat, or fry the green onion leaves until the water is dry, turn off the heat, as long as the green onion oil is fried until golden.

Step 3: Start to mix the dough with 500 grams of all-purpose flour, 5 grams of salt, 1 gram of yeast, stir first, add 280 grams of warm water, stir into a flocculent, you can reach out and knead the dough, the more you knead the dough, the smoother it will become, not as wet as before.

Step 4: Once the dough is almost kneaded, it can be divided into eight equal portions, and then knead the eight equal portions of dough into small strips.

Step 5: Prepare a large plate and brush the bottom with scallion oil, and brush the surface of the small strip dough with a layer of scallion oil to lock in the moisture of the dough. Wrap in plastic wrap and an hour is fine.

Step 6: After an hour, the dough will become very malleable, rub a layer of oil on the kneading board, and use your own method to turn the small dough into large sheets, and then cut into small noodles.

Step 7: Wipe all the shredded noodles with scallion oil, and then roll them together in a circle like in the picture. Roll it all up and let it sit on its own for ten minutes.

Step 8: At this time, the pan of the pan can be taken out, brush the oil on low heat, put the dough cake, gently flatten, turn over the low heat for three minutes, brush the oil on both sides, and the golden one can be taken out.

【Cooking Tips】

Oil is the key, so we can't apply less oil.

Scallion oil is more delicious than just hot oil, and if you like it, you can put some chopped green onion and salt when mixing noodles.