Skills of making traditional cakes.

How to make chopped green onion cake, which is soft and non-sticky, with strong onion fragrance, salty and delicious? I like scallion cake very much, whether it's breakfast or dinner in Chinese restaurant. I often cook this dish at home. This is a particularly delicious dinner. Generally, scallion cakes are mostly hot noodles, which may be difficult for some people to digest. If it is made to sober up, it can improve digestion and absorption. The cake with onion powder is softer and stronger, which is suitable for people with bad appetite. Different from other home-cooked cakes, it is used to make dough and is covered with sesame oil, which is definitely the secret of this kind of cake's delicious taste. Let's study together. # Scallion cake #

Step 1: Onion flour bread Ingredients: whole wheat flour 30g, rich flour 70g. Accessories: Turn the dough twice and fry both sides until golden brown. You can suggest that I mix whole wheat flour with rich flour, appropriate amount of pepper powder, appropriate amount of sesame oil, appropriate amount of salt and alcohol for static release. After spreading the fermented dough into small discs on the slate, the proportion of sesame oil on the surface is generally 65,438+0: 2, depending on my personal preference, the right amount of yeast powder, the right amount of scallion and the right amount.

Step 2: Sprinkle salt on strong gluten flour and whole wheat flour, put them into a pot, add appropriate amount of water to synthesize smooth dough, then put a fresh-keeping bag on the cover plate, add appropriate amount of mother powder, appropriate amount of onion, appropriate amount of pepper powder, appropriate amount of sesame oil, appropriate amount of salt and static alcohol, spread the fermented dough on a slate to form a small disc, and then brush sesame oil on the surface.

Sprinkle salt, pepper noodles and shallots, roll into strips, then roll into cakes, gently press them, then spread them into small discs, put them in a cold pot, brush them with oil, put them in the first pot cover, let them mature slowly, open the pot cover, turn them over twice and fry them on both sides until golden brown. Tip: I use a mixture of whole wheat flour and rich flour, generally in the ratio of 1:2, depending on my personal preference; This wake-up version of scallion cake is soft, suitable for the elderly and other people with bad teeth.