Shallot oil cake believes that everyone tempeh, crispy on the outside, tender on the outside, crispy on the outside, rich in layers, eating green onions fragrant, the taste is particularly fragrant. It doesn't matter if you haven't eaten it, today I will share a homemade scallion oil cake at home. This is a local specialty, many people like these salty and delicious, not greasy, crispy and delicious food, and very full, basically eat one is full, so many people like to use it as breakfast or afternoon snacks.
This shallot oil cake knows by the name, it is a pasta with a rich shallot flavor, the surface color is golden, you can see the state of a circle, the skin is crispy, and it is very appetizing to look at. Eating green onions is very fragrant, it is salty, and the more you chew, the more fragrant it is. When I first started eating, I knew that the onion oil cake was originally rolled out, this method is relatively simple, suitable for some home-made, does not need to take too much effort, a simple roll, the layer is very rich.
The whole dish is relatively simple, and there are not many ingredients required, and the main ingredients are flour and green onions. The reason why the scallion oil cake is crispy is in the oil crisp, after applying a layer of oil crisp, in addition to increasing the crispness, the taste will also be very fragrant. Because it is a common practice, it is not too difficult, and friends who like to eat can try this method. This shallot oil cake is crispy on the outside and tender on the inside, soft when eaten, and it will not harden when it is cold. Interested friends to collect, do it when you have time!
【Required Materials】
400 g flour, 2 g salt, 280 ml water, a handful of green onions.
Puff pastry: two spoonfuls of flour, salt to taste, pepper to taste, boiling oil to taste.
【Preparation steps】
1.400 g of flour into the basin, add 2 spoons of salt, stir well, then use 280 ml of water and noodles, add a small amount and many times, stir while pouring, first stir into a flocculent shape.
2. Because the amount of water is relatively large, the dough is very sticky, and the lid is loosened for ten minutes after the dough is formed.
3. After the time is up, knead it into a smooth surface.
4. Apply some oil to the board to prevent stickiness, roll the dough into long strips, and then divide it into equally sized dough.
5. Round it out and roll it into long strips.
6. After all the rubbing, put it on the plate, brush the bottom of the plate with some oil, brush a little oil on the top of the dough, then cover with plastic wrap and wake up for 20 minutes.
7. Pour the oil from the pan, add the oil to the white section of the green onion, fry it on low heat until the color of the white section of the green onion is brown, fish it out, take out the oil and set aside.
8. Add two spoonfuls of flour to a bowl, add salt and pepper, drizzle with the shallot oil you just made, and make it a little thinner.
9. Take out the noodles and put them on the board, first press the flattening with your hands slightly, and then use the rolling pin to roll out the rectangular dough pieces, to be thinner.
10. Brush the surface of the dough with a layer of puff pastry and sprinkle a handful of green onions.
11. Fold up and down in half to the middle, and then fold in half into a long strip. Grasp the two ends with your hands and lengthen them slightly.
12. Roll it up from one end and roll it tighter.
13. Put the tail at the bottom, stand up and flatten it, and a raw blank is ready.
14. Start the pan and pour the oil, the oil is heated into the raw blank, the raw blank is slightly flattened, and a layer of oil is brushed on the surface to prevent sticking. Close the lid and slowly burn over low heat.
15. After the bottom surface is set and discolored, turn it over and continue to cover the lid for a small fire.
16. Burn until both sides are golden in color, and the cake is crispy and ready to come out of the pan.
Tips:
1. The step of waking up noodles must not be ignored, and the noodles that have woken up are only eaten.
2. More shallot oil can be stored and stir-fried, the taste is very fragrant.