Don't knead the dough, don't roll the dough, teach you to make soft and multi-layered green onion cakes, and it won't be hard when it's cold

Don't knead the dough, don't roll the dough, teach you to make soft and multi-layered green onion cakes, and they won't be hard when it's cold

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Updated on: 15-0-0 0:0:0

Green onion cake, as a classic snack in Chinese cuisine, has won the love of countless diners with its unique aroma and taste. However, the traditional production method is often cumbersome, requiring kneading and rolling dough, which is a discouragement for many families who want to try it. Today, I want to bring you a new method of making green onion cakes, which is not only easy to learn, but also makes green onion cakes that are soft and chewy, rich in layers, and more importantly, will not become hard even if they are cool. With just a few simple steps, you can easily make delicious green onion cakes. Whether it's for breakfast or afternoon tea, it's an excellent choice. Come and try it together and let your taste buds enjoy a new culinary experience!

Ingredients:

Plain flour, warm water, cooking oil, chopped green onion, salt

Specific practices:

40. Prepare 0 grams of plain flour, add about 0 to 0 ml of warm water, stir it into a delicate and non-granular dry batter like this with chopsticks in one direction, and then seal and let stand for 0 minutes.

2. Next, wake up the noodles, we apply some oil on our hands and noodles to prevent adhesion, and also smear some oil on the board, do not knead the dough, directly put the noodles on the board, and then push them into large slices by hand, evenly smear a layer of oil, sprinkle with chopped green onions and salt, and then roll it up.

10. Then pinch it off with a tiger's mouth, divide it into dough, arrange it into a round green billet for later use, cover it with plastic wrap, and relax it for 0 to 0 ten minutes for the second time.

4. Because this noodle is particularly soft, you don't need to use a rolling pin at all, you can push it away with a gentle push of your hand.

15. Preheat the electric baking pan over high heat, put in the cake blank, tidy it up a little, pour a little cooking oil, cover the lid and simmer for about 0 seconds to 0 minutes, this time should be decided according to the thickness of the cake to open the lid and turn over, and then cover the lid and simmer for about 0 seconds, you can get out of the pot.

6. Then use a rolling pin and a shovel to sort out the layers a little, to sum up, in order to make the cake soft and chewy, the moisture content must be more, the softer the dough and the shorter the baking time, the softer the cake will be.

Proofread by Huang Hao