Green Onion Cake (batter Fermented Version)
1.
Weigh the flour and add fresh yeast. If you use dry yeast, 3 grams is enough.
2.
Add water, stir into a batter with chopsticks, and leave it in a warm place to ferment. The state of the batter is a little thicker than the batter of the omelet. It can flow when scooped, but it cannot be like water.
3.
The batter was fermented to twice its size, with loose large pores.
4.
Wash the shallots and chop them.
5.
Add the chopped green onion to the batter.
6.
Add 1 teaspoon of salt.
7.
Stir gently, not too vigorously. Let stand for about 10-20 minutes.
8.
The batter is started again and you can start frying.
9.
Pour a little oil in a non-stick pan and heat it over medium heat. Scoop in a few spoons of batter, the batter should not be too thick, otherwise it will not be easy to cook in the middle.
10.
When the bottom is solidified, turn the dough over on one side and fry the other side. Use a wooden spatula to gently press it a few times without too much force.
11.
Turn the dough underneath from time to time until both sides are golden brown. You can add some oil at any time when there is not enough oil in the middle.
12.
You can eat it when it's not so hot.
Tips:
1. The state of the batter should not be too thick or too thin. Different brands of flour have different water absorption rates. The ratio of flour to water is generally 100:110. It should not be too rigid. It is similar to the batter of an egg pan, and a little thicker.
2. Do not scoop too much batter. The batter is too thick and it is not easy to cook in the middle. The randomly scooped batter is not good-looking, but it saves trouble. If you want the dough to look good, you can apply oil on your hands and shape it. The best thing is to fry it in a mold pan.
3. This kind of cake can be fried or deep-fried. Less oil means pancakes, and more oil is like fried dough sticks, with a thinner batter, which is fried pancakes, which are delicious, but use oil. Pay attention to the deep-fried oil cake, the batter should not be too thin, a little thicker than the flat cake, otherwise it can not be shaped. How to judge whether the batter is suitable, that is, the batter can be picked up with chopsticks!
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