The preparation of chopped green onion biscuits is a large electric oven

Preparation of the oven version of Yongtai green onion cake.

Add all the ingredients of the skin, plus 1 gram of salt, 10 grams of sugar, and 2 grams of yeast, throw them into the bread maker, start to mix the dough, and make a good ferment until the dough is twice as large.

When the bread machine is working, adjust the filling, wash and drain the pork belly and cut it into thin slices, add half a teaspoon of oil, half a teaspoon of light soy sauce, a spoonful of sugar (Dahujian people like to eat sweet, and if they don't like to eat sweet, the amount can be reduced), an appropriate amount of pepper oil, pepper, five-spice powder, and then a little cooking wine, a little bean paste, a little chili oil and red pepper to marinate and taste. Wash the shallots and dry them (the shallots must be dried), then cut the green onions and set aside. Our children don't eat spicy food, so we prepared a stuffing of minced meat and carrots for them, and prepared them together.

The filling is good, the noodles are also good, you can wrap it, knead the fluffy dough again, and let it eat for 10 minutes, you can divide the dough into a number of small portions, the amount can be less, the characteristic of the green onion cake is that the skin is thin and crispy, and the meat is fragrant.

Roll out the skin and one or two slices of marinated pork belly.

A small handful of chives.

Wrap it up. With the cloak side facing up, press the wrapped dough on a plate lined with sesame seeds.

Once the sesame seeds are dipped in them, they can be taken out and placed in a baking tray to wait in the oven.

Preheat the oven at 170 degrees until the heating tube is no longer red, put the cake to bake, add circulating air to the upper and lower heat, 20-25 minutes, the aroma is overflowing, and it is OK.

A new method of making scallion cakes, a bowl of flour, a small onion, the steps are simple.

Tasting delicious is like life, he is always smoked and heated, and the sweetness will be brewed slowly. Hello everyone, it's the gastronomic life of sauces, it's an honor that I can talk to you about food here, each place has its own specialty, I hope you like it. A new method of making scallion cakes, a bowl of flour and a small onion, is simple and tastes better than bread.

I would like to share with you a delicious and beautiful scallion cake, prepare 300 grams of flour, 3 grams of yeast, a spoonful of sugar and 170 ml of warm water, first knead the yeast into a dough, then mix into a dough, and then add 15 ml of cooking oil, he can make the cake soft and knead into a medium-soft and smooth dough.

After the dough is kneaded, sprinkle some dry flour on the cutting board and cut it directly into a rectangle, after rolling out the dough, brush a layer of cooking oil on it, sprinkle with chopped green onions, roll it up from left to right, cut it into an area of equal size, and then wrap it around into a circle, after making it, sprinkle a layer of dry flour, cover it with plastic wrap, and wake up about half an hour or so. Brush the oil in the electric baking tray, the oil temperature is slightly hot, the cake skin side down, brush a layer of cold oil on it, lock the water, fry until golden brown and turn over, both sides can be golden out of the pot, the whole process is about three minutes, and the delicious green onion dough cake is ready.

Ingredients. 80 grams of flour.

Cornstarch 70 grams.

Baking powder 3 grams.

Cooking oil 15 grams.

20 grams of sugar.

Table salt 3 grams.

Butter 25 grams.

Chives 25 grams.

Step Method.

Rinse the chives, then dry them for moisture and chop them into fine.

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Water oil skin and puff pastry are kneaded into a ball Water oil skin: 20 grams of corn starch, 80 grams of flour, 15 grams of cooking oil, 20 grams of sugar, 2 grams of baking powder, 40 grams of water Puff pastry: 50 grams of corn starch, 25 grams of butter, 25 grams of chopped green onions, 3 grams of salt.

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Then cover the water and oil skin with a damp cloth and ferment to twice the size, and after the fermented water and oil skin is exhausted, knead it to the original size and relax for 15 minutes.

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Roll out the loose water and oil skin, wrap the puff pastry in the mouth and relax for 10 minutes.

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Then roll it out into a rectangle and <>

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Fold the two ends in half to the middle, and then fold in half to complete the first 4 folds.

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After 4 folds, pick up the dough sheet, roll it out again into a rectangular dough sheet, and fold it in half twice.

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After 4 folds, the dough is rolled out into a rectangular sheet of thickness.

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Use a fork to fork some small holes.

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Cut into top pieces with a knife.

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Preheat the oven for 3 minutes, bake at 160 degrees for about 15 minutes, until golden brown.

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Ingredients. Plain flour 100g

Cornstarch 50g

Vegetable oil 15g

Sugar: 20 g, dry yeast 2 g

Water 45g, butter 26g

Salt 3g, chives 12g

Method steps.

First of all, make the oil skin, mix the rich and strong flour, vegetable oil, sugar, dry yeast, and water, and knead vigorously for a few minutes until it forms a smooth dough. (If you want to be completely sugar-free, you can also omit the sugar completely) Cover the dough with plastic wrap and leave it in a warm place to rise.

It is good when the dough rises to twice the size (the fermentation time varies depending on the temperature, 40 minutes to 1 and a half hours, and if the room temperature is low, it can be fermented in insulated water, which will be faster). The leavened dough is pressed out of the air by hand, kneaded again into a circle and relaxed for 15 minutes, then the puff pastry dough is made. Chop the chives into as fine pieces as possible, and the butter into small pieces and heat in water or microwave to melt into a liquid state.

Mix together the cornstarch, melted butter, chopped green onions, and salt.

Knead vigorously for a while until it becomes dough (it may be loose at first, but after a while of hard kneading it will form a dough.) If you really can't form a lump, you can add a little more melted butter, don't add water).

Press the loose dough and wrap the puff pastry dough completely inside the dough. Once wrapped, place it on a cutting board with the closure side down, cover with plastic wrap and let loose for another 15 minutes.

Sprinkle some flour on the cutting board to prevent sticking, and roll out the dough into a rectangle with a rolling pin.

Fold the rolled dough with both ends facing the middle, then fold it in half. Rotate the four-folded dough 90°, then roll it out into a rectangle and fold it again. After two four-fold dough folds, roll it out into a rectangle of about a thickness and cut off the irregular corners to form a regular rectangle.

Cut into small squares and prick small holes in them with a fork or toothpick.

Place the sliced square cookie blank on a baking sheet. Leave some space between each cookie. Spray some water on the biscuits and let them rise in a warm place for about 25 minutes until the thickness of the biscuits becomes 2 times the original.

Put it in the middle layer of the preheated 180 oven and bake for about 13 minutes until the surface is golden brown.