【scallion Fragrant Melaleuca Pasta】

Name: 【scallion Fragrant Melaleuca Pasta】
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Wheat flour; 3g Instant dry yeast; Around 50g Lard residue; A large handful (about 60g) Chives; 160~165g Shimizu; a little Cooking oil; Some salt; a little Freshly ground black pepper

by Warm blue 0429

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Lard residue, as the name suggests, is the residue left over after pork is refined into fat.
Although from the outside, the lard residue is a shameless settlement.
But the crispy taste and rich and rich satisfaction make it taste as delicious as the "ribs", "five-flowers", and "loin" family elites.
A few days ago, after refining some lard, naturally there was a by-product of lard residue.
I didn't think about how to eat it. I happened to see the "greasy dregs and scallion puff pastry" made by my blogger. I felt that the gluttons were hooked up, so I made this cake decisively.
Bo You’s cake crust is made of dead flour cake. Compared to dead pancakes, I prefer to make pancakes.
Personally, I think that the texture and taste of the flour cake is better, and it is easier to digest, so I made the flour cake.
In the layered pie crust, small finely chopped lard residue and chopped green onion, the two blend with each other, you are in me, and you are in me.
A plump and oily, a delicate fragrance to relieve greasiness, is definitely a perfect soul mate for a natural pair.
Coupled with the crunchy skin and soft inside, this is really delicious and will make people bite the tongue!
(The following amount can make a layer cake with a diameter of about 24cm)"

Ingredients

300g Wheat Flour
3g Instant Dry Yeast
Around 50g Lard Residue
A large handful (about 60g) Chives
160~165g Shimizu
a little Cooking Oil
Some Salt
a little Freshly Ground Black Pepper

【scallion Fragrant Melaleuca Pasta】

1. Weigh the flour, dissolve the yeast powder in clean water, and let it stand for a few minutes;

【scallion Fragrant Melaleuca Pasta】 recipe

2. Mix yeast water with flour and knead it into a smooth "3-light dough", cover it with a lid or plastic wrap, and place it in a warm and humid place for fermentation;

3. Waiting for the fermentation time, start to make the stuffing. Prepare oil residue, chives, parsley, etc.;

4. Chop the oil residue, and cut the particles as small as possible;

5. After washing the scallions, chop them equally;

6. Put the oil residue and chives in a large basin, add salt and freshly ground black pepper, mix well, and set aside;

7. The dough is fermented to twice the size;

8. Take out the fermented dough, vent the air and roll out the dough into a square dough piece. In the middle 1/3 of the dough, make 4 cuts (the position of the 4 black lines) horizontally, but be careful not to cut them. This picture was accidentally deleted, so I had to draw one instead;

9. Spread the fillings on the dough and spread them as evenly as possible. A small piece in the lower right corner, no filling is needed;

10. Fold a small piece of dough in the lower right corner to the left and pinch the edge;

11. Fold a small piece of dough in the lower left corner to the right and pinch the edges;

12. Fold up the remaining dough in the last row and pinch the edges;

13. Repeat steps 10~12, and finally fold the dough into a square dough;

14. Sprinkle a little dry powder on the chopping board, gently press the dough with your palm, and then slowly and carefully roll it out into a square or round dough. It doesn’t need to be too thin here;

15. 19. Heat in a flat-bottomed pan without twisting, and pour a little cooking oil (as long as a little bit is enough, the oil in my picture is finally poured out half);

16. Put the noodles in the pot, cover with the lid, turn to low heat and fry slowly;

17. After frying on one side until it becomes slightly yellowed and hard, turn it over, then close the lid and continue heating on low heat. Repeat turning over several times, until the pie is cooked through, golden on both sides, and the surface is crispy. My pie is about 24cm in diameter and heated on a low fire for about 25 minutes;

18. Take the cake out, put it on the kitchen paper, and slightly absorb the surface grease;

19. Cut into pieces, serve on a plate, and serve while hot.

Tips:
1. When kneading the dough, first use a spatula to mix the dough until it is basically free of dry powder, and then knead it by hand, it will not stick to your hands;

2. It is best to cut the oil residue finely, so that it can be more evenly distributed in the filling;

3. The amount of oil residue and chives should be adjusted according to personal preference. In addition, the filling should be slightly salty, so that it will taste just right with the dough. If oil residue is not used, brush some oil on the surface of the dough;

4. Step 8 When scribing a knife on the dough, be careful not to cut it, or you can't fold it. In addition, do not roll the dough too thin to avoid the final layer is not obvious;

5. After the puff pastry is ready, roll it out carefully. I squeezed it slightly with my hands, and then rolled it out slowly. If you like sesame seeds, you can also sprinkle some sesame seeds on the surface of the cake base, which will make it more fragrant;

6. When pancakes, cover the pot and heat slowly over low heat. Because the cake has more layers, it will be thicker after expansion, so it is not easy to be cooked through. Cover the pan and heat it, which can prevent the surface of the cake from drying out, but also make the cake mature faster;

7. In the process of pancake, turn over from time to time, so that the pancake will be heated more evenly and the color will look good. If you prefer a darker color, you can put a little more oil in the pan when pancakes. Finally, after the pancakes are fully cooked, you can turn on a high fire to quickly make the two sides of the pancakes color.