Aged fermented green onion soft cake

Overview

Ever since I stopped making bread with natural yeast, I couldn't help but feel a little panicked when I thought about making bread with natural yeast. If you leave it in the refrigerator and ignore it, it will die over time, which is unbearable. And as you continue to feed it, it will become more and more abundant, and there will be nowhere to consume it without the need to make bread. So, I wanted to find a way out for it elsewhere. Suddenly my mind opened up. Usually fried soft cakes are usually made with eggs and water. I wonder if the soft cakes will be softer after being fermented with yeast? Actions speak louder than assumptions. First use a small amount of flour to re-energize the yeast, and then mix it with the flour to make a thick paste. Omit the eggs, so that you can know that the softness of the cake comes from the yeast. The yeast grew a little slowly, but eventually the batter grew into a big puddle. Alkaline noodles are used to neutralize the sour taste caused by the long-term fermentation of yeast, and at the same time, it can also make the cakes more fluffy. Sichuan peppercorns and green onions are a common combination, making the pancakes more fragrant. Looking at those holes, the effect is obviously very good. . . .

Tags

• staple food
• pasta
• home cooking
• breakfast
• alkaline surface
• flour
• natural yeast
• zanthoxylum bungeanum
• chopped green onion
• salt
• water

Ingredients

Steps

1. 1 Ingredients: 30 grams of natural yeast, 165 grams of flour, 30 grams of chopped green onion, appropriate amount of alkaline noodles, a little pepper, appropriate amount of salt, and appropriate amount of water.

   

2. 2 Pour the yeast, 15 grams of flour and 15 grams of water into a bowl,

   

3. 3 Stir into a uniform paste and ferment at room temperature.

   

4. 4 The batter bubbles,

   

5. 5 Add the remaining flour and water,

   

6. 6 Stir into a thick paste and let it ferment at room temperature,

   

7. 7 Until the batter volume doubles.

   

8. 8 Dissolve the alkaline noodles with a little water,

   

9. 9 Add to the batter and mix well.

   

10. 10 Add chopped green onion, salt, pepper,

    

11. 11 Mix into a uniform batter.

    

12. 12 Heat the pan, pour in appropriate amount of oil,

    

13. 13 Dip a spoonful of batter into the pot, spread it out, and fry slowly over low heat,

    

14. 14 Brown the bottom side, flip and fry the other side.

    

15. 15 When both sides are golden brown, remove from the pan.