Hot Noodles, Pretzel, Onion and Soft Biscuits

Name: Hot Noodles, Pretzel, Onion and Soft Biscuits
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Flour; 198g boiling water; 10ml Corn oil; 10ml Chicken fat; 50g shallot; Some Pepper noodles; Some salt

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

keep mistake.
I saw a very good hot noodle cake, but it was a pity that when I converted the weight, the water consumption doubled the original ratio. No wonder the dough is so soft and sticky. When I suddenly realized that the mistake was made, the dough entered the relaxation stage. What should I do if my mind is swollen around quickly? Discard this piece of dough and remake it in the correct amount? What should I do if this piece of dough is swollen? The dough is so soft that it can’t be used to make pie or pimple soup? The question is, should I persuade the chef to eat a pimple soup today? Let's see if the dough is swollen first.
The dough is soft enough to be gluten-free, so you can use oil to prevent it from sticking to your hands. It can actually be rolled into pieces, and it seems that you can still make a cake for frying. Simply use this dough, but it's best not to use the planned approach. Although oiled and sprinkled with salt, pepper, green onion and rolled up, I know that the dough is too soft, and all the materials are likely to fall into its tender embrace. The effect of layering and tearing can not be expected too high.
After entering the pot and out of the pot, immediately cut it open to see what happens. Actually, although the layers are stuck together, some pieces can still be torn off. Very soft, a bit like a custard. . . . "

Ingredients

Hot Noodles, Pretzel, Onion and Soft Biscuits

1. Ingredients: 150g flour, 198g boiled water, 10ml corn oil, 10ml chicken fat, 50g green onion, appropriate amount of pepper noodles, appropriate amount of salt

2. Pour the boiling water into the flour, and stir constantly,

3. The flour is flocculent,

4. Knead into a uniform dough, cover with plastic wrap, and relax for half an hour.

5. Scallions, chopped green onions, set aside.

6. Mix the two oils and set aside.

7. Divide the dough into 4 equal parts,

8. Roll out into thin slices,

9. Oil the surface,

10. Sprinkle salt, pepper noodles,

11. Covered with chopped green onions.

12. Roll into long strips,

13. Set up,

14. Roll into a pie shape.

15. Heat the pan and brush with oil,

16. Put in the pie,

17. Put the lid on and simmer for a few minutes,

18. Remove the lid, fry the bottom surface to get a burnt color, turn it over and fry the other side.

19. Golden on both sides, out of the pot,

20. Cut into pieces.

Tips:
This dough uses too much water, it is necessary to reduce the water as appropriate to avoid the dough difficult to shape.
The amount of onion can be increased or decreased according to your preference.
When pancakes are covered, it can avoid the loss of water vapor. If you like the dry taste, you don't need to cover it.