Tips on how to make green onion flatbread sold on the street

There are many kinds of home-cooked flatbreads, let's just say that I often make it myself, ordinary flour into the basin, pour warm water and stir with chopsticks, and then use your hands to make the dough soft, start to prepare chopped green onions, sprinkle noodles or oil on the board can be as long as it does not stick to the board, cut a piece of dough with a knife and put it on the board and start to roll it into a large sheet with a rolling pin to smear oil (I wiped the vegetable oil I heard that the lard is more delicious), and then sprinkle salt and thirteen spices or five-spice powder (thirteen spices and five-spice powder do not like it), sprinkle chopped green onions, Then sprinkle a thin layer of flour (don't sprinkle too much, three pinched flour and sprinkle evenly, in fact, sprinkle flour or not, I am used to hearing that it is rolled out without oil leakage and layer), start to roll up from the bottom, roll up and then pinch the left side and start to roll to the right, roll into a round ball, and then sprinkle a little flour up and down the ball, start to have a rolling pin to roll into a round cake, and then pour oil on the electric baking pan and put it on the line.

Green onion cake, I believe everyone is quite familiar, this is a kind of pasta that everyone loves to eat, because there are more ways to make green onion cake, some friends knead the green onion and flour into a dough, and some friends are to separate the dough and green onion, each method is different, the taste of the green onion cake is different! Every time I make green onion cake, I knead the dough first, spread the green onion in the dough and roll it up, so that the green onion cake is soft and strong, and there are many levels, the family never gets tired of eating it, and then, I will share the most detailed method of green onion cake with you!

Ingredients: flour, chopped green onion, yeast, cooking oil, salt.

How to do it]:

Green onion cake. Prepare 1 kg of flour, add 5 grams of yeast and stir it, add an appropriate amount of warm water, stir while pouring, stir into a flocculent, knead the dough into a dough, rise the dough to 2 times the size, use the time to wake up, cut the shallots into chopped green onions for later use.

Green onion cake. Take out the awakened dough below, knead the air first, then roll it into long strips, cut it into larger pieces, take out a dough first, roll it into a round dough, smear it with a layer of cooked oil, sprinkle with some flour, salt, and chopped green onions, roll it up from one end to the top, roll it up from one end, press the end down below, cover it with a layer of plastic wrap, and let it rise for 5 minutes. After the raw embryo is awakened, roll it out into a round dough, put it in a preheated electric baking pan and burn it for about 5 minutes, and the two sides are golden brown.

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Green onion cake. Tips].

First: When mixing noodles, remember to add yeast and make some flown cakes, which are easier to digest.

Third: Do not cook the raw embryo directly on the pot, it should be proofed for about 5 minutes, and the small cakes that come out of this way will be more soft and strong.

You can make green onion flatbread without kneading dough.

Ingredients: flour, warm water, yeast powder, chopped green onion.

Tools Required]: Electric baking pan and pan.

Steps]:

1. Noodles.

250 grams of flour, 2 grams of yeast powder, 200-220 grams of warm water stir into a delicate and viscous batter, at the beginning it will be more difficult to stir evenly, anxious to eat hot tofu, stir more batter will become very delicate and smooth. Stir and cover with plastic wrap and let rise in a warm place until twice the size.

When it's cold, you can put 1 gram more yeast on top of me.

It is recommended that you ferment in the oven and adjust the function"Room temperature"Can; It can also be fermented in a pot of warm water, taking care that the water temperature is not too high; Or fermentation in a pot of warm water is also possible.

If the fermentation is excessive, take a small spoon of alkaline noodles and melt them in hot water and knead them into the dough to neutralize the sourness of the dough; Or it is also possible to cut it directly into an agent to make old leaven.

2. Exhaust.

After the batter is made, the volume becomes significantly larger, we need to discharge the gas generated during the fermentation of yeast powder, the batter is particularly sticky, we can use chopsticks to stir and exhaust.

3. Add seasoning.

After draining the air, add some chopped green onions and salt to the batter and stir well, you can adjust it according to your own taste, put some five-spice powder or other diced vegetables, or add an egg into it is also a good choice.

It may be difficult to stir at first, but it can be about two minutes or so, and it can be very delicate and smooth.

4. Pancakes.

At this time, we need to prepare two dry small bowls, brush some cooking oil at the bottom of the bowl to prevent sticking, take out an appropriate amount of dough and put it in the bowl, if you want to cook a large cake, you don't need to use a small bowl. The electric baking pan or frying pan should be fully preheated, preheated over medium-low heat and then brushed with oil, and the pan will be delicious when the pan is cooked with cold oil. Pour the batter into it with the help of a shovel to arrange it into your favorite shape, brush the surface with a thin layer of oil to lock in the moisture of the cake, cover the lid and burn the bottom surface to set the shape and change color, then turn it over, until it is golden on both sides, and it can quickly rebound when pressed.

The electric baking pan or frying pan must be fully preheated before brushing with oil, and you can put the palm of your hand on the top of the pan to grasp the following temperature. After not preheating, put it in the pan and start baking, the baked cake will not be so soft and the fluffiness is not very good.

Don't brush too much oil in the pan, otherwise it will break up when you finish the shape of the cake.

Precautions. 1. The water content of different flours is also different. Everyone should add the appropriate amount of warm water according to the water content of their flour. The temperature of the water should not be too high, just a little lukewarm.

2. Don't brush too much oil on the pancakes, otherwise they will be very greasy to eat.

3. Do not start this batter, and use chopsticks or shovels to assist in the tools for completing the pancakes.

4. Hot pan pancakes are the most delicious, be sure to remember this.

What I'm going to share today is a home-cooked practice, and there is no very complicated process. The half-leavened dough is made of a large cake with a chewy texture, but without losing its softness. In addition to some changes in taste, the half-baked noodles really save a lot of time.

The so-called semi-leavened noodles are noodles that have not been thoroughly developed, and it can also be understood in this way that they are half-fermented noodles.

This green onion flatbread is very rich in layers, it is salty, soft and salty to eat, and the green onion is fragrant. It's very easy to do this if you know how to do it, but if you can't, look at it carefully. Other than that, there is not much difficulty, kneading dough - dough making dough rolling dough - shaping - potting.

The purpose of plastic surgery is to have rich layers, and the taste is very rich, and it has a unique taste. Although it seems complicated, it feels simple and easy to use when making it, so let's share the recipe for this homemade green onion flatbread. If you like it, you must try it.

The biggest feature of this is that it is not hard when it is cold, and if you want to eat hot, you can put it in the pot and heat it for a while.

Ingredients] 600 grams of flour, 3 grams of yeast, 370 ml of warm water, three green onion segments (fried scallion oil), a small handful of Sichuan peppercorns (fried scallion oil), a little pepper.

Thin puff pastry: 50 grams of flour, 80 grams of scallion oil.

Steps] g flour and 3 g yeast are put into a basin. Add a small amount of warm water several times, stirring as you pour. Stir first to form a large dough flocculent.

2.Knead the dough into a soft dough so that the baked cake will be delicious and softer. Cover and let for 20 minutes.

3.Prepare some white green onion segments and cut them into long sections.

4.Pour 80 grams of oil into the pot, add the green onion and Sichuan pepper, and fry until the green onion is browned. Take out the peppercorns and green onions, and the scallion oil is ready.

5.Put 50 grams of flour in a bowl, pour in the scallion oil just now, stir well, and the thin puff pastry is ready.

6.The dough is half dough, there are pores inside, but it is not completely fermented, and you can see that the volume has doubled or so.

7.Sprinkle a little more flour on the cutting board and knead the dough. Roll into long strips and divide into three sections.

8.Take one portion of the dough and round it out. Then use a rolling pin to roll out the rectangular dough sheet. The thickness of about centimeters is fine.

10.Use a knife to make a cut in the middle, don't cut through. The other side began to fold upwards.

11.Turn the corner and turn to the opposite side.

12.Fold it down and fold it into a green body. Then pinch the side opening shut.

13.Squeeze the four protruding corners into it and reunite with your hands. Then use a rolling pin to roll out into a round dough sheet. The thickness of about centimeters is OK.

14.Brush some oil from the pan and heat the oil into the green billet. Start blaring over low heat, cover the lid and sear for 2 minutes. Once it's set, turn it over.

Turn the dough several times until both sides are golden brown, and press the cake dough to quickly rebound to indicate that the inside is cooked and ready to cook.

15.Just follow the steps above, it's very fragrant, soft, and not greasy at all.

The background wall is pale yellow, and the flatbread shot at such an angle looks yellow, but in fact, people are white. Add chopped green onion and salt to make a salty flatbread that is fluffy, salty, chewy, and delicious.

Craft: Branding. Taste: Shallot aroma.

Calories: Higher calories.

Ingredients: 300 grams of flour, appropriate amount of chives, 1 tsp yeast (dry), 170 grams of water, 5 grams of salt, 20 grams of sesame seeds.

Cooking steps:1Dissolve the dry yeast in water, stir well, let stand for 3 minutes, pour into flour, mix into a smooth and soft dough, cover with plastic wrap and leave.

2.Serve until twice as large, take it out, and knead it again on the cutting board.

4.(starting from the left) place the lower left patch with the middle.

5.Cover the top left dough sheet, fold the dough sheet and cover it in the middle.

6.Cover the lower part of the middle patch and the upper part of the patch down.

7.After folding, cover the dough sheet on the right, cover the lower part of the dough sheet, and cover the upper part of the dough sheet under the cover (the language organization ability is very poor, or look at the picture, it is more intuitive).

8.Knead the edges of all folded dough sheets, shape them into a circle, roll them out into a flatbread with a thickness of about centimeters, cover with plastic wrap and relax for 20 minutes.

9.After heating the electric baking pan, brush a small amount of water on the surface of the flatbread, sprinkle black sesame seeds (forget it if there are no sesame seeds) and put it into the electric baking pan, gently close the lid, and turn it over twice in the middle until both sides are yellow and mature.

10.Cut the baked flatbread and serve.

Peanut butter and green onion cake.

Ingredients: 220g plain flour

Excipients: peanut butter to taste.

Seasoning: 110ml of warm boiling water, 30ml of salad oil, 3g of salt, 1 minced chives, mix the ingredients and knead them into a soft and smooth dough, knead them for a while as much as possible, and cover them with a semi-dry cage cloth for 20 minutes.

2. Divide the dough into 5 even parts, knead each part well, and then cover it with a cage cloth for 5 minutes 3. Roll out the small dough into a round cake, smear it with peanut butter, sprinkle with minced green onions, roll it up, roll it up as tightly as possible, roll it up, flatten it, and roll it into a pancake again.

4 Brush the pan with oil, simmer over low heat until warm, put the cake and bake until golden brown on both sides, and small bubbles bubble out of the cake! If you want to be softer, you can sprinkle some water halfway through and simmer with a lid!

You're talking about finger cakes, and you can tell you that you can't do it at home, and you can't do it on the street.

The key to this cake is the seasoning (living in the puff pastry), and as far as I know, there are at least 10 kinds of them.

So people who don't know can't do it.

If you want to fold the dough with oil and water, you should also brush the oil and put the green onion.

It makes sense to look at a happy life, and it is not virtuous at all.

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

The cake tastes fluffy and chewy.

The green onion cake made by this technique is crispy on the outside and soft and fragrant on the inside, all of which are small thin layers, which are worth along.

Material. 390 grams of all-purpose flour, 250 grams of warm water, 4 grams of yeast, 2 grams of salt.

Method. 1. Add the yeast to warm water and soak it.

2. Add salt and oil to the flour and pour it into step 1, and knead until there is no powder.

3. Close the lid and relax for 30 minutes.

4. Knead again until the surface is smooth.

5. Smear the dough with a layer of oil, roll it out and let it rest for 30 minutes.

6. At this time, come to make the puff pastry. Finely chop the green onion, add the flour, salt and oil and stir well.

7. After the dough is awakened, roll it out into a rectangle, spread the puff pastry evenly, roll the dough from the bottom, and then roll it into a mosquito coil shape, and the tail end receives the bottom, press it slightly to shape it, and let it rise for another hour.

8. After an hour, roll out the dough into a circle of about 3 cm thick, sprinkle some water on it, then sprinkle some powder, wipe the water and flour evenly, then sprinkle a large amount of white sesame seeds, and press lightly with a rolling pin, so that the sesame seeds will not fall off when baking.

9. Heat the oil, turn to medium-low heat and put the dough on the top after the oil is hot, turn it over to see that it is browned and you can turn it over, then cover the pot, turn over and burn it on both sides for about 10 minutes, you can lift the lid and continue to burn some more.

10. After patting the cake, the sound is empty. It takes 12-15 minutes in total.

The practice of Shanghai snack scallion pancake is detailed in the region: Shanghai snack process: baking method of scallion pancake production materials:

1000 grams of flour, 200 grams of diced oil, 100 grams of raw oil, 400 grams of green onions, and a little refined salt. Introduction of scallion pancakes: a popular pseudonym unique to Shanghai.

It became famous as early as the early 20s of the 20th century. The characteristics of scallion pancake: golden butter bright, green onion fragrant, crispy on the outside and crispy on the inside, moist and refreshing.

Teach you how to make scallion pancakes, how to make scallion pancakes 150 grams of flour, 35 grams of raw oil, a little refined salt into a batter, the remaining flour with 300 grams of boiling water and stir into a snowflake shape, then mix well with 100 grams of cold water and knead thoroughly, knead into strips, pick into 20 dough blanks, press thin, pull into 16 cm long, 7 cm wide skin, coat a little batter, sprinkle 20 grams of green onions, 10 grams of diced oil, roll up from the outside to the inside, wrap up and stick, and press vertically by hand into a round cake with a diameter of 10 cm. 2.

Brush a layer of raw oil in the frying pan, put in the green baking, when one side is cooked and yellow, turn over and burn the other side, and when both sides are golden brown, take it out. If there is an oven, you can first bake the iron plate, and then put the cake on the iron plate plate of the oven to burn, when one side is cooked and yellow, turn over and brand the other side, and when both sides are golden brown, take it out. If there is an oven, you can first bake the iron plate, and then put the cake on the iron plate plate of the oven, 10 per plate, coat a layer of raw oil on the cake surface, turn over and burn for 1-2 minutes, know the stove hand, remove the iron plate, and then put the cake next to the oven wall (at this time, the second batch can be baked on the iron plate) to bake for about 4 minutes, remove the iron plate, and then apply a layer of raw oil to take the suspicion, cover the iron plate and bake for about 1 minute.

The essentials of making scallion pancakes: the size should be even, and the fire should not be too strong when burning, so as not to burn the outside and be uncooked inside.