【jiasai】hot Paste Cakes

Name: 【jiasai】hot Paste Cakes
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 220g Flour; 120g water; 30g Pastry material olive oil; 12g Chives; 2g Salt and pepper; 40g Cold water

by Susuai Food

4.7 (1)

Favorite

1

Difficulty

Normal

Time

15m

Serving

3

The hot noodle scallion puff pastry is delicious, but it is skillful to sear it. First, use oil, preferably lard, which is easy to layer. My family doesn't eat lard. I changed a variety of oils, and finally found that only the effect of olive oil can be comparable to that of lard.
Second, half-hot noodles should be used to ensure that the baked pie is soft on the outside and soft on the inside, and tastes excellent.
Third, it's best to use a flat pan for baking, and when it's 80 to 90% cooked, you have to pick it up and throw it lightly to bring out the level.
I have tried all the steaming, boiling and stewing functions of the Jiesel automatic pot. To be honest, it is really amazing. Today I used it to bake scallion pancakes again. I didn't expect that people are all-around, and pancakes are also good hands, haha. It's really a pot in hand, worry-free cooking!

Ingredients

【jiasai】hot Paste Cakes

1. Pour the flour into the basin, pour in hot water, stir with chopsticks to form a flocculent shape, pour in cold water and form a dough.

2. Cover the dough with plastic wrap and let it wake up for 30 minutes.

3. The awake noodles are divided into 6 small dough pieces.

4. Put the pastry ingredients together to make a pastry.

5. Roll out a small dough into a long strip, spread it with salt and pepper and chopped green onion pastry, and make one side of the dough into a skirt shape.