Old Yeast Scallion Soft Biscuits

Name: Old Yeast Scallion Soft Biscuits
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 30g Natural ferment; 165g Flour; 30g chopped green onion; Some Alkaline Noodles; a little pepper; Some salt; Some water

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Since I stopped making natural yeast bread, I couldn't help feeling a little flustered when I thought of making natural yeast. If you leave it in the refrigerator, it will die over time, and you can't bear it. And continue to feed, it will be more and more, there is no need to make bread, there is nowhere to consume. Therefore, I want to find a way out for it from elsewhere. The brain hole suddenly opened. The soft cakes fried on weekdays are mostly made of eggs and water. I wonder if the soft cakes fried after fermenting with yeast will be softer?
Action is greater than conjecture. First use a small amount of flour to rejuvenate the fermented seeds, and then mix with the flour to form a thick paste. The egg is omitted, so that we can know that the softness of the cake comes from the yeast.
Yeast grows a bit slowly, but finally it grows into a big pile of batter. Alkaline noodles are used to neutralize the sourness formed by the yeast for a long time, and at the same time, it can also make the cakes more fluffy. Pepper and green onions are a regular match to make the cakes more fragrant.
Looking at the holes, the effect is obviously very good. . . . "

Ingredients

30g Natural Ferment
165g Flour
30g Chopped Green Onion
Some Alkaline Noodles
a little Pepper
Some Salt
Some Water

Old Yeast Scallion Soft Biscuits

1. Ingredients: 30 grams of natural ferment, 165 grams of flour, 30 grams of chopped green onion, proper amount of alkaline noodles, a little pepper, proper amount of salt, proper amount of water.

2. Pour the yeast seed, 15 grams of flour and 15 grams of water into a bowl,

3. Stir to make a paste and ferment at room temperature.

4. The batter is foaming,

5. Add the remaining flour and water,

6. Stir it into a thick paste, leave it to ferment at room temperature,

7. Until the volume of the batter doubles.

8. Dissolve the alkaline noodles with a little hydration,

9. Add to the batter and mix well.

10. Add chopped green onion, salt, pepper,

11. Mix into a uniform batter.

12. Heat the pan, pour some oil,

13. Dig a spoonful of batter into the pan, spread it out, and fry slowly.

14. Fry the bottom side yellow, turn it over, and fry the other side.

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

Tips:
If the ferment seed has a high activity, it can also be mixed directly with flour without fermenting with a small amount of flour.
The amount of water added needs to be added as appropriate according to the batter condition.
It is not advisable to use high fire when frying, so as to avoid the external coke and internal growth.