How to make scallion cakes? How to make green onion cake

The first course: home-style green onion cake.

Home-style green onion cake, golden in color, crispy on the outside and tender on the inside, clear layers, and pleasant green onion, is a very authentic and delicious home-style staple food.

How to make it.

Step 1: Prepare the ingredients. Appropriate amount of plain flour and appropriate amount of green onions. (Green onions, chives are fine).

Step 2: Pour warm water into the flour and stir until it becomes flocculent.

Step 3: Mix into a smooth surface dough, then cover with plastic wrap and let rise for more than an hour. (The dough of the pancake must be soft.) In addition, the dough should be awakened long enough for the cake to taste better).

Step 4: While the dough is rising, start preparing the puff pastry. Chop the green onion into minced pieces and set aside. (Green onions must be chopped to taste good).

Step 5: Add 40 grams of flour, 2 grams of salt, and 40 ml of cooking oil to the green onions, stir evenly, and the puff pastry is ready.

Step 6: Remove the dough from the basin and knead it on a panel.

Step 7: Divide the dough into equal-sized dough pieces.

Step 8: Take a small dose and roll it out.

Step 9: Spread a layer of puff pastry on the dough.

Step 10: Roll up the dough from one side and pinch the joints tightly.

Step 11: Circle the noodles from one end.

Step 12: Roll out into a thin and uniform round cake.

Step 13: Pour the appropriate amount of oil into the pan, then put the cake in the pan and start baking over low heat.

Step 14: Turn over the dough until one side of the dough is golden brown until the cake is ripe and double golden brown. (You can make it with an electric baking pan, which is more convenient.) If you use an ordinary pot, be sure to keep it on low heat all the time, otherwise it will be easy to paste).

Generally, we use chives and cooking oil to make scallion pancakes in the dough, in fact, we first make some scallion oil, and use scallion oil instead of cooking oil to make puff pastry, and the scallion pancakes made are more fragrant.

How to make scallion oilRaw materials required for scallion oil: (You can make more at a time, you can mix noodles and make cakes).

10 parts salad oil, 2 parts shallots (small shallots are recommended), 2 parts of green onions, 1 part of small chives (if all the chives are used, it is best to put them in the oil pan with the shallots), according to this ratio.

Method: 1. Put the salad oil into a clean and waterless pot, add the green onion segments and shallots, and fry them over minimal heat.

2. In about half an hour, the green onions and shallots are fried to almost nothing, and the color becomes very dark, and they are fished out;

3. Put the chives cut into long sections into a frying pan and fry over low heat;

4. The chives will change color in about 10 minutes, and when the chives become darker, you can turn off the heat, and the residual temperature of the oil pan will fry the chives dry; Chives and oil can be stored for a long time when poured into a glass jar after cooling.

How to make bread 500 grams of flour, 250 grams of boiling water, about 100 grams of cold water, 30 grams of scallion oil, 1 handful of shallots, 5 grams of Sichuan pepper powder (about half a spoon for eating at home), 5 grams of salt (also a small half spoon), 25 30 grams of flour for scallion puff pastry. The dosage can be adjusted proportionally.

1. Put the flour into the basin, pour 250 grams of boiling water, stir it into a dough with chopsticks while pouring, it is best to have a little dry powder at the bottom of the basin, and then sprinkle some cold water, put the dry powder and dough at the bottom of the basin into a dough, put it in the basin for 20 minutes, and then knead it will be very smooth.

2. You can make scallion oil when making noodles: put flour, pepper powder and salt into a bowl, pour in the boiled scallion oil and stir it into a thin paste to make a scallion puff pastry, which must be thinner and easy to spread;

3. Roll out the dough into large slices, smear with scallion oil and sprinkle with finely chopped green onions; You can use a spoon to scoop the scallion puff pastry onto the dough sheet and spread it with the back of the spoon, or you can scoop a few spoonfuls of the scallion puff pastry to the ** of the dough sheet, and then carry the four sides of the dough sheet several times and fold it to the middle, knead it with the palm of your hand and then lift it up and put it back in place, so that it will be easy to smear all the positions of the dough sheet with the scallion puff pastry;

4. Roll up the dough sheets sprinkled with chopped green onions and divide them into small pieces according to the size of the pot;

5. Roll each section from one end to the other, put the other end at the bottom of the dough, and put it in the basin for another 15 minutes;

6. Take a dough and roll it out on the panel into a round cake, it doesn't matter if it's thin or thick;

7. Put a little oil in the pot, carry the pot to turn the oil in the pot evenly, put it into the rolled cake and burn it, one side is completely colored, and then turn over the other side to be completely colored, do not use a small fire, so that the water in the cake will evaporate, and the cake will become very hard.

1.Add hot water to the flour (I make blanched noodles), then add a little cold water and noodles; and after forming a ball, cover with plastic wrap for half an hour; Finely chop the green onions and set aside; When the dough is ready, sprinkle a little dry powder on the top of the panel and roll out the dough. Pour a little olive oil, sprinkle with salt and sprinkle with allspice; Sprinkle with chopped green onions, spread well, and gently roll up; Cut open, seal on both sides, roll out well, and put in a saucepan; Flip twice and remove from the pan.

First of all, prepare the ingredients flour chives, pour the flour into an appropriate amount of warm water and form a dough, then brush a layer of cooking oil on the surface, cover with plastic wrap and wake up for an hour, chop the chives for later use, take out the dough after rolling it out and knead it evenly, roll the dough into a large pancake and sprinkle it with chives, salt, cooking oil, thirteen spices, and then smear a layer of cooking oil, then roll up the dough and cut it with a knife and knead it into a circle and roll it into a small round cake, and then put in an electric baking pan with oil, and the color changes to golden brown and can be used.

Ingredients, 250 grams of flour.

10 grams of salad oil, 5 grams of salt, 20 grams of chopped green onions.

Stir while adding water to the flour until the flour becomes flocculent, knead it into a dough after adding water again, sprinkle flour on the board to prevent sticking, place the dough on the board and knead it repeatedly until the surface is smooth, and place the kneaded dough in a container covered with plastic wrap to rise for one hour.

Remove the plastic wrap and take out the proofed dough, sprinkle flour on the board, knead the proofed dough repeatedly, flatten the dough, roll it out into a dough with a rolling pin, pour salad oil and sprinkle chopped green onions on the rolled dough, spread the salad oil and green onions evenly on the dough, roll up the dough, form a ball, continue to roll out, sprinkle salt on the rolled out and roll it out again.

Pour salad oil into the pan, put the dough in the pan and fry, turn the bottom surface slightly yellow, turn it over and fry it repeatedly until both sides are golden brown, and then remove from the pan, and it is done.

Mille-feuille green onion cake.

Ingredients: 500 grams of flour, 5 grams of yeast powder, 290 grams of warm water, 30 grams of fine cornmeal, a tablespoon of cooking oil, a handful of peppercorns, a handful of chives, and an appropriate amount of dry flour.

Steps] 1. Prepare 500 grams of flour in a bowl, add 5 grams of yeast powder, add 290 grams of warm water in batches to mix the noodles, and stir while adding. After mixing into a flocculent shape, knead the dough by hand. Knead into a smooth, medium-firm dough.

Cover and let the dough rise to twice its size.

2. Add 30 grams of fine cornmeal to the bowl, add a tablespoon of cooking oil to the pot, after the oil is hot, add a handful of peppercorns, and fry the fragrance of peppercorns over medium heat. After seeing that the oil is heated to a smoking state, filter the hot oil into the cornmeal, and then stir well, and the cornmeal puff pastry is ready, set aside for later use.

3. Prepare a handful of washed chives, chop them and set aside. Sprinkle a little dry flour on the cutting board, knead the noodles for a while longer, and drain the air inside. Then arrange it into a long strip and divide the dough into thirds. If you want to make smaller pies, you can also divide them into more portions.

4. Knead each large dough into a round ball, press it flat with your hand, and then roll it into a large long dough sheet with a rolling pin. Spread an even layer of puff pastry on the surface and sprinkle with chopped green onions.

5. Cut three knives on the top and bottom of the dough sheet, and the upper and lower incisions should be symmetrical, and then fold the dough layer by layer. Each layer is gently pressed with your hands a few times to expel the air inside.

6. Folded to the end, knead all the open parts, slightly arrange them into a circle with your hands, press them with your hands, and finally roll them out into a large cake with a rolling pin. It is recommended not to roll it out too thickly, because this kind of dough cake will swell when heated.

7. After rolling, cover with plastic wrap and let rise for 10 minutes. Preheat the electric baking pan and brush the oil, put the cake base in after the oil is hot, and brush a little oil on the surface to lock in the moisture. Cover with a higher lid and sear over medium heat.

8. After about 2 minutes, turn over the dough and continue to sear for 2 minutes. Then turn the dough every minute and repeat twice, after each flip, cover until the cake is golden brown on both sides, and if it is elastic when pressed, it means that it is cooked through.

Prepare the ingredients, pour an appropriate amount of warm water into the flour, and form a relatively soft dough, then brush a layer of oil on the surface, cover with plastic wrap and wake up for about 60 minutes, chop the chives and set aside, take out and knead well after the dough is awakened, let it rise for another 15 minutes, divide the dough into small portions, take out a piece of dough and roll it out, then smear a layer of oil, and then sprinkle with salt, dry flour, and chopped green onions. Cut the dough into strips, gather all the days together, roll it from one end, change the roll and stretch, know that all the dough is coiled together, let it rise for another 10 minutes, roll out the dough, put oil in the pan, bake it over low heat, turn it over when one side is slightly yellow, and gently beat it with a shovel when the cake is almost ripe, the cake will naturally separate, and finally it can be served.

The method of green onion cake is crispy on the outside and soft and fragrant on the inside, and the layers are clear.

Home-style green onion cake, cold and not hard, just look at it.

Ingredients: noodles.

Excipients: a little chopped green onion, a little salt, a little pepper powder, a little sesame oil Production steps:

1. Mix good noodles, preferably softer.

2. Roll out into long strips, smear with sesame oil, chopped green onions, sprinkle with peppercorn powder, roll it up vertically and press it flat, roll it out into a cake shape for later use.

3. Turn on a low heat after pouring oil into a frying pan or cake pan, and the oil temperature should be controlled at six or seven into a hot 4, put the rolled cake on both sides and heat it repeatedly, and it can be <> out of the pot after it is fully cooked

"Green Onion Cake" is soft and layered.

Green onion cake with a lot of green onion flavor!

The green onion cake is soft and chewy, layered and super delicious.

How do you cook green onion cake? Come and get it

Millefeuille green onion cake for 12+ babies.

Green onion cake (soft mille-feuille, not hard when cold).

Ingredients: 300 grams of plain flour.

3 grams of salt (to increase the gluten of flour).

180 ml of warm water.

Shallots to taste. Cooking oil to taste.

Salt to taste (to taste).

Production steps: 1. Flour, water, salt according to the above ratio and into a smooth and soft dough, if the first kneading is not smooth, cover with a layer of plastic wrap for 5 minutes, and then knead it is very easy to smooth, after kneading smooth, continue to cover with plastic wrap for 40 minutes.

2. Don't knead the dough after it's ready, move it directly to the board and rub it into long strips, if you stick to the board, sprinkle some dry powder to prevent sticking, and put 4 noodles under it.

3. Press the dough directly flat, roll it out into a round pie crust, smear a layer of shallots on it, cut the shallots in advance, put some salt to taste and then mix it with oil, and then cut a knife at the radius of the pie crust after smearing evenly, and then roll it up in the direction of this knife, pinch the closing place tightly, and press it vertically, so that the basic embryo is ready, and one is covered with plastic wrap and preserved.

4. After the embryos are done, take out the first cake embryo and press it flat, roll it into a round thick pie crust, be sure not to roll it out too thin, it is not easy to get out of the layer, and when rolling it out, it should be evenly forced, and the front and back sides are rolled out, so that the level will be beautiful.

5. Preheat the pan over low heat, then brush the oil, then put in the cake embryo, cover the lid and start to pancake, wait for the bottom to set and change color, and then apply a layer of cooking oil on the surface, then turn over and cover the lid to continue to burn, after changing color, turn it over, until it is golden on both sides, hit the level with a shovel, so that the green onion cake is ready.

When panning cakes, you must pay attention to preheating the pan on medium-low heat, and then brush the oil pancakes, preheat the pan first, so that it can be heated evenly;

The whole process of medium and low heat pancakes, the heat should not be too big and not too small, and the time of the pancakes should not be too long, it is easy to evaporate the water of the cake for a long time, so that it will become hard, and the lid must be covered and branded throughout the whole process;

It is not recommended to use an electric baking pan to brand this kind of cake, some electric baking pans can not adjust the heat and it is easy to burn, and the electric baking pan that can adjust the heat is easy to dry, or it is more convenient to use a frying pan.

The whole house is filled with the aroma of green onions, it is highly recommended that friends who like to eat pancakes try it, soft mille-feuille, and the water content will not be hard even if it is cold, because it is so delicious, it may not last until it is cold, and these cakes have been eaten up.

Home-style green onion cake, cold and not hard, just look at it.

How do you cook green onion cake? Come and get it

Green onion cake with a lot of green onion flavor!

Preparation of green onion cakes.

Ingredients] 300 grams of flour, 2 eggs, peanut oil, green onions, refined salt.

Method] 1) Knock the eggs into a bowl, add a little water, and stir into an egg paste.

2) Put the flour on a plate, pour in the egg batter, add warm water and knead into a soft dough.

3) Wash the green onions and cut them into finely chopped green onions.

4) Sprinkle the board with flour, knead the good noodles well, and then roll them into a thin round cake, first smear a layer of peanut oil, then sprinkle the refined salt and green onion evenly, roll it into a roll and stand it up, press it with your hand, and then roll it into a thin round cake.

5) Place the cake on a pan and cook it over low heat, and take it out when both sides are golden brown.

6) Place the baked cake on the cutting board, cut it into pieces with a knife, and serve.