Ada’s green onion pancake is all about the old taste and smokiness, even if the pancake looks a bit ugly and battered, maybe this is the taste of life. The most important feature of Ada green onion cake is crispy, soft, fragrant, the recipe is not complicated, the complexity is the process of research, let us say one by one! .
1, [The choice of flour] must choose medium gluten flour, we all know that the flour is divided into high gluten, medium gluten and low gluten, I have used before Made with high gluten flour, the texture will be on the hard side, and low gluten flour is not easy to shape, so medium gluten flour is the best for making onion pancakes. When buying, you can directly choose the one labeled medium gluten flour, or you can read the ingredient list yourself. I used Nisshin lily flower medium gluten flour.
2, [choice of oil] canola oil is one of the sources of the aroma of the scallion cake, canola oil I think is very smoky oil, fried out of the cake! It is golden brown in color, and it is also healthier. I use the canola oil that is squeezed by the farmer and it is more fragrant. Canola oil needs to be cooked before use. I was reminded by a fellow cook that Da mentioned using soybean oil in an interview, and I checked it out. But I think it must be vegetable oil, and I personally prefer canola oil.
3, [and noodles] because we need to get a dough that is not soft or hard with tension, so a little more water, the ratio of noodles and water About 5:3, do the semi-scalding method with water at about 50 degrees and add 10% cooked canola oil to finish the dough, similar to bread. The after-fat method creates a film between the gluten and the starch, making the dough softer and more malleable. The addition of fat also helps to hinder the formation of gluten, so add the fat last, as we are in need of a certain amount of gluten. Don’t add salt to the dough because salt increases the denseness of the glue between the gluten and makes the dough mushy, we add all the salt to the Shortbread.
Here’s a measure of four!
Some other need to pay attention to written in the steps, there do not understand can +V letter: ZSGZOK0760
This article is original and took a lot of brain cells, so please credit the source! Thank you all!
Warm water (50 degrees)
Canola oil (pancakes)
How to make Ada’s scallion pancake – the perfect replica
Boil all the canola oil until it smokes and the bubbles are gone, then pour it out to cool.
Prepare 50 degree warm water, pour in the main dough flour and mix until smooth.
Add the rapeseed oil, knead all the rapeseed oil into the dough, knead it in and then slam it on the board a few times to make a film, or with the help of a chef’s machine, you don’t need a gloved film like bread, a certain amount of malleability is enough.
Knead the dough until it is smooth and soft and malleable, cover it with plastic wrap and molasses for half an hour.
While the molasses is cooking, let’s prepare the pastry by mixing the flour, canola oil and salt, or heat the oil and pour in the flour. and salt in the refrigerator to cool and use, which is better. Da didn’t use lard to make the shortening, but used vegetable oil directly, and added fresh lard separately, presumably to preserve the lard residue. Palate.
Prepare more shallots.
Mince the lard when refrigerated, it is easier to work with when refrigerated.
Remove dough and divide into four portions, brushing the surface with oil to prevent the dough from drying out.
Roll it out into a cow’s tongue shape and add the shortening, lard, and more green onions in that order. We had the onion flavor, so no other seasoning was needed. Don’t use up the shortbread, you’ll need it later.
First roll a few turns, roll as thin as possible, when I took this picture I used a high gluten powder, on the hard side, so the roll is not very thin, please! Roll as thin as possible. Then close the sides in as shown before continuing the roll, stretching the closing to close under the dough.
Make a small dough as shown in the picture and relax it.
Hot pan with cold oil, add the dough and continue to relax in the pan, I used a cast iron pan.
Flip the dough.
Use a tool to flatten both sides when they are a little brown.
When both sides are golden brown, brush with another layer of shortening, turn the heat to medium-high and cook until both sides are browned.
Preheat oven to 170 degrees, 5 minutes on each side, 10 minutes in total, remove from oven. The fragrant, crispy outside, soft inside, fragrant green onion cake is ready.
When cutting the sound will know very well in place, ate two, this time is really feel too delicious.
It is very layered oh.
2, the best to use rapeseed oil, rapeseed oil must first system cooked.
3, the ratio of flour and water 5:3.
4, 50 degrees of warm water and noodles.
Add 10% rapeseed oil and knead well.
6、Fry the noodles on low heat then high heat, pay attention to the fire.