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How does Fried Baked Scallion Pancake make noodles so soft and delicious?

1. Add 300 grams of ordinary flour to the bowl and add a spoonful of salt to increase the gluten. Half use 90ml boiling water to scald noodles, half use 90ml cold water to mix noodles, then stir the noodles together and knead them into dough. If you are sticky when kneading dough, you can cover it and wake up for 10 minutes, then it will be easy to rub it smooth. After kneading, cover and wake up noodles for 20 minutes. If pancakes want to be soft and delicious, wake up noodles is the key. Prepare a handful of spring onions to wash and cut into chopped onions.

2. Melt the yeast powder with warm water, pour it into the flour, make up, put it in a warm place and ferment for half an hour. When the dough is full of honeycomb holes, it will be ready. It is best to use green onions for onion oil, which is relatively tender and has a good flavor. If old onions are easy to use, chop them up and use them as much as possible. Stir in cooking oil, salt, five-spice powder and stir well.

3. First, mix the yeast powder with warm water, then pour it into the flour and knead it to form a dough. Leave the dough in a warm place and let it ferment for about 30 minutes. When uniform holes appear on the surface of the dough, the fermentation has been completed. When making onion oil, choose fresh shallots because they are more fragrant. Chop the spring onions and mix them with cooking oil, salt and five-spice powder to make sure the seasoning is well mixed with the onions.

4. Put the flour and salt in a large bowl and stir well. Dig a small hole in the middle of the flour and pour in the fermented yeast. Slowly add warm water and stir until the dough begins to form. Pour the dough on a workbench and knead it with your hands for 10 minutes until the dough becomes soft and elastic. Spread a layer of vegetable oil on the dough, cover with a wet cloth and ferment in a warm place for 1 hour, or until the dough doubles in size.

5. Use semi-hot noodles or warm water to make the cake soft and delicious. If you want the cake to be soft, waking up noodles is a key step, which can't be omitted, and don't rub it after waking up. Use medium heat in the pancake process. if the fire is too small, the cake will lose moisture and dry for a long time.

6. Take out the fried Fried Baked Scallion Pancake, cut it into small pieces and put the plate on the table. Noodle Fried Baked Scallion Pancake is a simple and delicious home-cooked snack. In the process of making, we need to pay attention to the relaxation time of the dough and let it ferment fully, so that the cake is softer and more crisp. At the same time, according to personal preferences, you can also add some seasonings, such as prickly ash powder, five-spice powder, etc., to add Fried Baked Scallion Pancake's taste and flavor.

Cruller's method of making noodle scallions

The steps for making noodle scallions cruller are as follows: first, pour peanut oil into the pan, heat the oil slightly, add green onions and ginger slices, fry over low heat to produce fragrance, remove chives and ginger slices, pour onion oil into a glass bowl and set aside. Then, dice the chives, then add the onion oil, add the right amount of salt and thirteen fragrances, and mix well to make the chive oil.

Fried Baked Scallion Pancake's recipe is as follows: ingredients: 300g ordinary flour, boiled water 90ml, cold water 90ml, right amount of salt, right amount of chopped onions, right amount of cooked oil. Step: add 300 grams of ordinary flour to the bowl and add a spoonful of salt to increase the gluten. Half use 90ml boiling water to scald noodles, half use 90ml cold water to mix noodles, then stir the noodles together and knead them into dough.

Put the high-gluten flour in a large bowl and add yeast and salt. Slowly add warm water and stir well with chopsticks until a slightly sticky dough is formed. Put the dough on the table and start kneading. When kneading dough, you can press hard with the palm of your hand and fold the dough repeatedly. In this way, gluten can be fully developed and the taste of pasta can be improved. It takes about 15 to 20 minutes to knead the dough until the dough becomes soft and elastic.

Then split into small preparations of equal size, squeeze each small dosage at both ends of the incision, stand up and flatten it, and then roll into the shape of a round cake. The electric cake bell is preheated in advance, and after preheating, brush it with a layer of cooking oil, then put the prepared noodle into the pot, the battery car turns on the pancake function, and the delicious hair noodle Fried Baked Scallion Pancake is ready a few minutes later.

To make soft and delicious noodles, Fried Baked Scallion Pancake needs the following ingredients:-2 cups flour-1 teaspoon fast fermenting yeast-1 picket 2 cups lukewarm water-1 canister 4 cups vegetable oil-1 scarp 2 teaspoons salt-right amount of chopped onion-the right amount of salt and pepper is as follows: put the flour and salt in a large bowl and stir well. Dig a small hole in the middle of the flour and pour in the fermented yeast.

The yeast powder is melted with warm water, poured into the flour, reconciled and fermented in a warm place for half an hour. When the dough is full of honeycomb holes, it will be ready. It is best to use green onions for onion oil, which is relatively tender and has a good flavor. If old onions are easy to use, chop them up and use them as much as possible. Stir in cooking oil, salt, five-spice powder and stir well.

How does cruller make her hair noodles soft and fragrant?

1. Ingredients: flour 300g, butter 20g, baking powder 3G, salt, water, sugar 20g. Prepare the flour. Add baking powder. Add 2 grams of yeast. Add sugar. Make the dough soft. Then add the butter. Knead the dough again and wake up for half an hour. Then put it in the refrigerator and refrigerate it overnight. Divide it into small pieces. Roll the rolling pin into a dough. Heat the pot with oil. 1 draw a few lines in the middle.

2. Dissolve the yeast in a small amount of warm water (the temperature is about 30 degrees Celsius, it is appropriate to test the wrist without feeling hot) and let stand for 3 minutes. Put the flour in a large bowl, pour in the yeast water, and then add the remaining warm water. First stir with chopsticks to make a snowflake, then knead it with your hands to form a smooth dough. Cover with plastic wrap and ferment in a warm place until the dough expands to about 5 times its size.

3. Prepare ingredients, 300g flour, right amount of salt, 3g yeast powder. (2) in the flour, add yeast powder, salt, warm water, knead into a smooth and soft dough, cover with plastic wrap to wake up, wake up to twice the size. (3) knead the fermented dough slightly on the board, press the growing strip, cut it into small preparations, take a small piece of dough and roll it into a dough and cut it twice with a knife.

Step 1: knead the flour and ferment, add the flour and yeast to the right amount of water to form a soft and hard dough, then put it into fermentation. Step 2: seasoning and continue to ferment the fermented dough. Add chopped onions, salt, thirteen fragrances and a small amount of water, stir well and continue to ferment. Step 3: pour oil into a hot oil pan and heat it. Step 4: pull out a small piece of dough from the dough and press it into a plate about 1 cm thick and put it into a frying pan.

5. Dough making steps: add the yeast powder to the milk, stir well with chopsticks and let stand for about 15 minutes so that the yeast can dissolve. Add milk and sugar to the flour, stir to form a snowflake, and then knead to form a smooth dough. Cover the kneaded dough with plastic wrap, place it in a warm place and ferment to twice its original volume.

The practice of Hui people branding cruller with their hair noodles

1. Raw materials: 400 grams of medium gluten flour, 200 grams of warm water, right amount of salt, right amount of sugar, 4 grams of yeast, right amount of chopped onions, right amount of salt and pepper, right amount of sesame oil. Soak the yeast in warm water not exceeding body temperature for three minutes to activate the activity of the yeast.

2. Raw materials: 400g medium gluten powder, 200g warm water, one spoonful of salt, one spoonful of sugar, 4g yeast, right amount of onion, some salt and pepper, right amount of sesame oil.

3, the distinction between ironing noodles and hair noodles: ironing noodles is to mix boiled water with flour, stir while adding water, and knead the dough after cooling. The dough is to let the flour ferment naturally. Mix half the perm noodles and half the hair noodles, cover them with gauze, and then use the perm noodles to make cruller. Dough handling: put the dough on the board, grease it to prevent adhesion, flatten it, roll it out with a rolling pin and poke a hole in the middle.

4. Perm noodles, hair noodles can be distinguished. Hot noodles, you know, is to use boiling water and noodles, add water while stirring, and so on slowly cool after kneading dough, half hair noodles half hot noodles, cover with gauze, and then use hot noodles to do cruller. Put the dough on the board, oil it, flatten it, roll it out with a rolling pin and poke a hole in the middle. Knead the hair noodles and hot noodles together into small dough and let them wake up for ten minutes before frying.

5. Cruller's home practice is as follows: put the sugar and yeast in a bowl, use 300g warm water, melt and mix the noodles. Rub it smooth. Put the lid on and wake up. I am in the north, there is no heating, the room temperature is about 16 degrees, put in a relatively warm place, wake up for more than 3 hours. When the noodles wake up, put the hot oil into the noodles. Finally, add chopped onions. Put the awakened noodles directly on the board, do not rub them, divide them into two parts.

The practice of making noodles with cruller

Ingredients: 500 grams of flour, 1 egg, 5 grams of yeast powder, a little salt, right amount of sugar, right amount of water. First of all, take a large basin, put in the old flour fertilizer, add a little salt, the right amount of sugar, beat an egg, pour into two large bowls of flour, slowly add cold water, stir well with chopsticks first, and then mix the noodles with hands to make the dough as soft as possible without touching the inner wall of the basin, put it on the heater and ferment to twice the size.

-practice: mix boiling water with flour, add eggs, knead into dough and wake up for 20 minutes. Divide the dough into six parts, crush it and stick it into a round piece, sprinkle with chopped onions, sesame oil, lard and salt, fold it in half and flatten it, then stick it into a pancake crust. Add oil to the pan and fry slowly until golden on both sides. Cruller's practice of making noodles:-Materials: self-baking powder, black tea bag, salt, white sugar and butter.

Raw materials: 400g medium gluten powder, 200g warm water, one spoonful of salt, one spoonful of sugar, 4 grams of yeast, right amount of onion, some salt and pepper, right amount of sesame oil.

The waking dough has swelled. Mix the alkali with hot water and knead into the dough to make sure there is no yellow substance in the dough. Heat the oil pan and prepare the oil noodles. Mix the flour with oil to make the dough, then mix it with the hair flour and divide it into three portions, one with salt and one with honey. First deep-fry salty cruller, knead the dough into long strips, make an agent every 50 grams and knead into a ball.

Use 400 grams of medium gluten flour, 240 grams of warm water, 250 grams of yeast, 3 grams of white sugar, 5 grams of old-fashioned dough cake to form a softer dough, sealed fermentation twice as large, stripped away the dough with honeycomb tissue. 2 if there is a sour taste of fermentation, add 1 gram of baking soda, fully knead the noodles and exhaust, divide into 8 equal portions.

The common practice of cruller is as follows: put the sugar and yeast in a bowl, use 300g warm water, melt and mix the noodles. Rub it smooth. Put the lid on and wake up. I am in the north, there is no heating, the room temperature is about 16 degrees, put in a relatively warm place, wake up for more than 3 hours. When the noodles wake up, put the hot oil into the noodles. Finally, add chopped onions. Put the awakened noodles directly on the board, do not rub them, divide them into two parts.

The practice of making noodles with cruller at home

1. Ingredients: 500 grams of flour, 1 egg, 5 grams of yeast powder, a little salt, right amount of sugar, right amount of water. First of all, take a large basin, put in the old flour fertilizer, add a little salt, the right amount of sugar, beat an egg, pour into two large bowls of flour, slowly add cold water, stir well with chopsticks first, and then mix the noodles with hands to make the dough as soft as possible without touching the inner wall of the basin, put it on the heater and ferment to twice the size.

2. Mix the flour with warm water, knead it into a soft and hard dough and let stand for 30 minutes. Make a pastry and mix the flour with melted lard. Divide the dough into 8 equal parts, roll into thin slices, brush with lard pastry, sprinkle with salt and chopped onions, and roll into long strips. The rolled strips are harvested in a round shape and made into Fried Baked Scallion Pancake dough. Can be cryopreserved.

3. Raw materials: 400g medium gluten powder, 200g warm water, one spoonful of salt, one spoonful of sugar, 4 grams of yeast, right amount of onion, some salt and pepper, right amount of sesame oil.

4. Cruller's home practice is as follows: put the sugar and yeast in a bowl, use 300g warm water, melt and mix the noodles. Rub it smooth. Put the lid on and wake up. I am in the north, there is no heating, the room temperature is about 16 degrees, put in a relatively warm place, wake up for more than 3 hours. When the noodles wake up, put the hot oil into the noodles. Finally, add chopped onions. Put the awakened noodles directly on the board, do not rub them, divide them into two parts.

5. The practice of cruller:-ingredients: flour, boiling water, eggs, chopped onions, sesame oil, lard and salt. -practice: mix boiling water with flour, add eggs, knead into dough and wake up for 20 minutes. Divide the dough into six parts, crush it and stick it into a round piece, sprinkle with chopped onions, sesame oil, lard and salt, fold it in half and flatten it, then stick it into a pancake crust. Add oil to the pan and fry slowly until golden on both sides.

6. Raw materials: 400 grams of medium gluten flour, 200 grams of warm water, right amount of salt, right amount of sugar, 4 grams of yeast, right amount of chopped onions, right amount of salt and pepper, right amount of sesame oil. Soak the yeast in warm water not exceeding body temperature for three minutes to activate the activity of the yeast.