Homemade Scallion Cake

Name: Homemade Scallion Cake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 2s shallot; 1 teaspoon Chicken Bouillon Powder; Some water; 1 small bowl Lard residue; 1 teaspoon pepper powder; 3 teaspoons Vegetable oil

by Jin Feng Qiwu

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

The stupid pork and fat left over during the Spring Festival are all boiled with lard, and the remaining lard residue is a treasure. It has been kept in the refrigerator, and I plan to make green onion cakes. In my memory, every Chinese New Year, my mother would boil lard in the kitchen, and the remaining lard residue would be served by my mother. It was fragrant and crispy. I also bake lard cakes. They are the most beautiful cakes in my memory. They are still the most delicious cakes I want to eat. Today I have time to bake cakes for my daughter. The method of folding cakes is newly learned, not in accordance with my mother's old methods, experiments and experiments, it is said that it is multi-layered. "

Ingredients

300g Flour

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2s Shallot

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1 teaspoon Chicken Bouillon Powder

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Some Water

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1 small bowl Lard Residue
1 teaspoon Pepper Powder
3 teaspoons Vegetable Oil

Homemade Scallion Cake

1. Add flour to about 70 degrees hot water to make about 80% of the dough, then add warm water and a little oil to knead into a smooth dough.

2. Cover with a wet towel and wake up for 1 hour

3. Prepare shallots and lard residue

4. Finely chop green onions and finely chop oil residue

5. Put chopped green onion and oil residue in a bowl, add pepper powder, chicken essence, and a little oil, mix well

6. Divide the awake dough into 3 portions

7. Roll out into square slices

8. Spread chopped green onion and oil residue

9. Then cut 2 thirds at the top and bottom thirds, a total of 4 cuts

10. First fold one third of the side in the middle, and wrap the other side

11. Then turn the folded side forward to the center

12. Wrap both sides

13. Fold it again

14. Wrap into a circle

15. Roll into pancakes

16. Brush a little oil on the electric baking pan, add the pancakes and fry until

17. Turn it over after turning golden

18. Golden and ripe on both sides

19. Eat while it's hot

20. Finished picture

21. Finished picture

22. Finished picture

Tips:
The noodles should be as soft as possible to taste. The salt is already added when the lard is boiled, and the oil residue is salty enough, so when the oil residue is mixed with green onion, no salt is added.