This kind of scallion cake is slowly soldered, the skin hard hard, knock on it has the sound, inside is soft, layer by layer, eat like the flower rolls, the soft taste. The ingredients are very simple, scallion, salt, oil, no too much material, the taste pure. Sometimes want to take a friend can try, the older people prefer to eat.
This cake I prefer breakfast, after porridge, add some small dishes, taste very good, although used 60 grams of oil, quite a lot, but the taste almost no oil, holding on the hands seems to have no oil, anyway, it feels much fresher than meat steamed buns.
The following are the materials used for cake noodles:
- 350 grams of medium gluten flou
- Salt 2 g
- Yeast 3 grams
- 10 grams of suga
- 175 grams of wate
The following are the materials used in onion oil:
- How many onions are according to your preferences
- 50 grams of vegetable oil
- 5 grams of salt
- 50 grams of low gluten flou
Cue point:
- Noodle cakes need to be fermented twice, so pay attention to the first fermentation and don't overdo it.
- When the noodle cake is flipped slowly, the first side should be branded in medium heat, branded to hard, do not scorch, the second side with a small fire, we can use an electromagnetic furnace can be adjusted to 200 watts especially small, so I did not add water, if with liquefied gas friends, can not control the fire of the big precision, can add half a bowl of water in, and so on the small fire flipped dry water, cooked.
- When you are soldering the cake, you must apply oil on both sides to prevent the loss of water.
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