Salt and pepper and scallion hand cakes
Overview
Last time I wanted to make this hand pancake, but I counted too much water and had to eat limp pretzels. Be careful this time and finally get the weight right. The peanut oil and lard were replaced with corn oil and chicken oil. Firstly, there is no peanut oil. Secondly, the lard is solid and needs to be melted. The chicken oil is in a semi-solidified state and can be used directly. Is it animal oil anyway? . . . But I sprinkled green onion vigorously, because the old comrades like it. Later, I thought that maybe the layered drawing effect would be better if there were less chopped green onions, and the cake would look much whiter. In fact, I was always worried that I wouldn't be able to pull out the silk, but in the end, I finally let go. . . .
Tags
Ingredients
Steps
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Ingredients: 200 grams of flour, 132 grams of boiling water, 50 grams of green onions, 10 ml of corn oil, 10 ml of chicken fat, appropriate amount of salt, appropriate amount of pepper noodles
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Pour the boiling water into the flour one at a time and stir constantly,
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The flour is flocculent,
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Knead into a uniform dough, cover with plastic wrap and rest for half an hour.
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Wash and chop green onions and set aside.
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Mix the two oils and set aside.
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Divide the dough into 5 equal parts,
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Roll it into thin slices,
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Apply oil on the surface,
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Sprinkle salt, pepper powder,
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Cut into strips with a knife 1 cm apart, leaving both ends uncut,
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Covered with green onions.
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Pull it up along the edge of the knife,
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Twist it into a twist,
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Plate it up, with one end at the top and the other at the bottom
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Roll out thinly.
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Heat a pan, brush with oil,
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Put in the cake,
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Cover and simmer for a few minutes,
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Uncover, flip and fry the other side.
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When both sides are golden brown, remove from the pan,
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Lift one end and shake it out.
