A complete collection of onion pancakes (a complete collection of onion pancakes)

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List of contents for this article:

• 1、Making of onion pancakes
• 2、Commercial scallion cake recipe and recipe
• 3、How to practice scallion pancakes
• 4、How to make scallion pancakes?

Making of onion pancakes

First prepare 400 grams of flour and place it in a basin, add 0.5 grams of yeast powder, and use 260 ml of warm water to mix the dough.

Scallion cake is a classic Chinese noodle dish. It is crispy on the outside and soft on the inside and has a strong aroma of onion.

It is recommended to use 100-150 grams of flour for one serving of scallion cake. This amount can make 2-3 scallion pancakes with a diameter of about 15 centimeters, taking into account both satiety and taste. If you are trying it for the first time or prefer a thin crispy crust, you can choose 100 grams; if you like a thick and chewy cake, 150 grams of flour is more appropriate.

During this period, cover the pot to speed up ripening. Remove from the pan and place on a plate, fry until crispy, remove from the pan, cut into pieces and serve on a plate. Key tips dough state: Fermented to twice the size and have a honeycomb inside to ensure fluffy. Oil temperature control: Fry over low heat throughout the process to avoid burning outside and raw inside. Layered: Tighten the dough tightly when rolling, and press lightly when serving the cake to prevent leakage of the filling. Made according to this method, the scallion cake is crisp on the outside and tender on the inside, with strong onion aroma, making it suitable for breakfast or afternoon tea.

Not crispy: If the oil is insufficient or the frying time is too short, you can replenish the oil and extend the frying for 1-2 minutes on each side. Water out of chopped green onions: After cutting the green onions, add a little baking soda and mix well, or cut and use freshly to avoid leaving for too long. By adjusting the kneading method, rolling method and seasoning ratio, the taste (crispy/soft and tough) and flavor (original/salty/spicy) of the onion cake can be flexibly controlled. It is recommended to follow the formula first when making it for the first time, and then try to innovate after being proficient.

Commercial scallion cake recipe and recipe

1. The practice and formula of commercial scallion cake are as follows: Formula: flour: 500 grams of chopped green onion: 100 grams of salt: appropriate amount of oil: appropriate amount of pepper powder: appropriate amount of practice: dough mixing: mix flour and water evenly, and knead into a smooth dough. Appropriate amount of water can be added during kneading to ensure that the dough is neither sticky nor too dry. Rub strips: Rub the kneaded dough into long strips for subsequent division into small pieces.

2. The practice and formula of commercial scallion cake are as follows: Formula: flour: 500 grams of chopped green onion: 100 grams of salt: appropriate amount of oil: appropriate amount of pepper powder: appropriate amount of practice: dough mixing: mix flour and water evenly, and knead into a smooth dough. The dough should be soft and soft for subsequent operations. Rubbing strips and cutting: Rub the kneaded dough into long strips, and then cut into small doses of uniform size. Each small dose is a green body.

3. The practice and formula of commercial scallion cake are as follows: Formula: flour: 500 grams of chopped green onion: 100 grams of salt: appropriate amount of oil: appropriate amount of pepper powder: appropriate amount of practice: dough mixing: mix flour and water evenly, and knead into a smooth dough. The dough needs to be slightly softer so that the fried onion cake will taste better. Rub strips and slices: Rub the kneaded dough into long strips, and then divide it into small doses.

4. The practice and formula of commercial scallion cake are as follows: Formula: flour: 500 grams of chopped green onion: 100 grams of salt: appropriate amount of oil: appropriate amount of pepper powder: appropriate amount of practice: dough mixing: mix flour and water evenly, and knead into a smooth dough. The kneaded dough needs to be left for a period of time to wake up for subsequent operations. Making: Roll the dough into long strips, and then divide it into small doses. Rub each small dose into a circle and roll it into thin slices.

5. Divide the long dough into small doses, about 50 grams each. Take a small dose, roll it into a round piece, and brush the surface with a thin layer of vegetable oil. Chop the chopped green onion into fine pieces, mix well with salt, oil, and pepper powder to form a crispy onion oil. Sprinkle the onion oil crispy evenly on the oiled round cake, then roll the cake up and roll it back into a round cake shape. Preheat the pan, put the prepared scallion cake into the pan, and fry it over medium to medium heat until both sides are golden yellow, and the cake crust is crispy before serving the pan.

How to practice scallion pancakes

1. First prepare 400 grams of flour and put it in a basin, add 0.5 grams of yeast powder, and use 260 ml of warm water to mix the dough.

2. Production steps Make chopped green onions. Chop the chives and place them in a bowl, add salt and chopped black pepper, pour in hot salad oil, stir well and set aside.

3. Pour appropriate amount of edible oil into the frying pan of scallion oil cake, cook until 60% heat (about 160-180℃, the oil surface is slightly green), turn to low heat to keep the temperature stable. Use a spoon to dip the hot oil into the pan (to prevent the rice paste from adhering), pour in more than half a spoonful of the rice paste, and gently shake the spoon to spread the rice paste evenly into a round shape. After the bottom of the scallion cake is set (about 10-15 seconds), gently shake the spoon to separate it, turn over and continue frying.

4. The method of using scallion cake is as follows: Prepare ingredients, flour, boiled water, cold water, onions (washed and chopped), seasoning (sesame salt, edible oil, salt, etc., which can be adjusted according to taste), production steps, dough and fermentation, pour the flour into the container, first add boiling water and stir until fluffy (semi-hot), then add cold water and continue kneading until the dough surface is smooth.

How to make scallion pancakes?

1. First prepare 400 grams of flour and put it in a basin, add 0.5 grams of yeast powder, and use 260 ml of warm water to mix the dough.

2. Scallion cake generally does not require cornflour. If you want to make the cake thin, you can add cornflour. The following is how to make the scallion cake: Ingredients: 500g of medium-gluten flour, 50g of water, 5g of black pepper, 5g of salt, 15g of oil, 2g of chopped green onion cake. Steps 1 Add some black pepper to 3 cups of flour and mix well first. 2 Add water to the flour. If boiling water is used, stir the flour with chopsticks, and then knead it with your hands.

3. How to practice crispy scallion cake Step 1 Add flour to boiling water and stir with chopsticks until it becomes snowflake. 2 You can start, knead into smooth dough, cover with a damp cloth and wake for 15 minutes. 3 Crispy practice: Mix peanut oil and flour, add appropriate amount of salt, and mix well with five-spice powder. 4 Divide dough into portions and size freely. 5 Roll out the dough into a rectangular shape, as thin as possible, apply it with crispy and sprinkle with chopped green onion. 6 Roll up both sides towards the middle.

4. The way to soften the chopped green onion cake is to: when it is almost cooked, take the lid with one hand and quickly add a little water to the side of the cake with the other hand, cover it immediately, use the heat of that moment to smoke the cake soft, remove the lid, throw the cake twice in the pan. Make sure the cake is layered and soft. When kneading dough, try to soften it, knead it for a while, and let the dough wake up thoroughly. Use hot noodles when making scallion pancakes. Specific practice: use low-gluten flour.

5. Pour the olive oil into the pan, heat it, add chopped green onion, sesame oil and pepper powder, and pick it up for later use. This practice can make the aroma of the green onion stronger.