Scallion and Pretzel Stuffed Biscuits

Name: Scallion and Pretzel Stuffed Biscuits
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flour; 125g water; 1.5 tsp Dry yeast; a little Alkaline water; Some chopped green onion; Some oil; Some salt; Some pepper powder

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Pepper, salt and green onions are fragrant, perhaps the classic flavor in pasta? Not only does Hanamaki have this taste, but the cakes also have it. Why do people have a soft spot for this flavor of pasta?
In fact, it is the method of fried buns, which is just a pie with green onions, not a bun with stuffing. Pour oil in the pan, add the cakes and fry for a while, add water and simmer until cooked. The difference is that after the pan is out, put it into the oven to dry the surface moisture. If you omit this step, you will get burnt and soft cakes. After baking, the moisture on the surface of the biscuit is lost, and it becomes more crispy. The outside is crispy and the inside is soft, unraveling in circles, peeling off layer by layer, crisp and soft alternately, creating a fun contrast. . . . "

Ingredients

250g Flour
125g Water
1.5 tsp Dry Yeast
a little Alkaline Water
Some Chopped Green Onion
Some Oil
Some Salt
Some Pepper Powder

Scallion and Pretzel Stuffed Biscuits

1. Pour the dough into the bread machine

Scallion and Pretzel Stuffed Biscuits recipe

2. Start the kneading program and stir for 30 minutes

3. Into a smooth dough, put it in a bowl to ferment

4. The dough grows to double, add a little lye

5. Knead

6. Divide into 2 equal parts, round and relax for 15 minutes

7. Roll into a blockbuster

8. Apply a layer of oil evenly on the surface

9. Sprinkle with salt and pepper in turn

10. Spread a layer of green onion

11. Roll up bar

12. Hold one end, twist the twist while turning the strip into a circle

13. Tuck the closing into the bottom

14. Roll into a pie

15. Pour oil in the pan and heat it up

16. Put in the pancakes and fry slightly

17. Add appropriate amount of water

18. Cover immediately and simmer until the moisture is dry

19. Flip and fry until golden on both sides,

20. Take out the pot, put it in the oven, on the middle level, fire up and down at 180 degrees, bake for 5-10 minutes,

21. Baked

Tips:
When pancakes, the heat should not be too high to prevent the bottom from burning.
Cover the lid immediately after adding water to prevent the steam from dissipating and causing the cake to become unripe.
The fried cakes can also be eaten directly without baking.