Barley Noodle Oil Cake

Name: Barley Noodle Oil Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Barley Noodles; Some Wheat flour; Some Corn oil; Some salt; Some Pepper noodles; Some chopped green onion

by ziqing Anma

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Barley noodles are rich in nutrients. The barley noodles left over from steamed buns at home are mixed with common wheat flour to make pancakes, which tastes very good. Barley noodles contain cellulose and require more water when kneading noodles, and the viscosity of barley noodles is worse than that of wheat flour, so you can't put too much when mixing. "

Ingredients

Barley Noodle Oil Cake

1. Barley noodles and ordinary flour are mixed with water to form a smooth dough. The ratio of barley noodles to ordinary flour is 1:2. Then wake up for 20 minutes.

2. When the noodles are awake, prepare the oil added to the cake, add the oil, salt, pepper noodles and chopped green onion to the bowl, and stir well. Forgot to take pictures.

3. Divide the awake noodles into multiple portions. Take a portion and knead it and roll it thinly (The dough has not been rolled into a circle for so many years.)

4. Put some shortbread on the rolled dough and spread it evenly with your hands or a small spoon.

5. Roll up the noodles from one side, and then roll them up again after the roll, as shown in the picture.

6. Roll out the plated pie thinner and prepare to put it in the pan

7. Put the oil in the pan and heat it evenly, then put the cake in the pan. Be sure to turn it over in time to make the whole cake evenly heated and brown on both sides.