It's wrong to make scallion cakes and spicy noodles. How to make crispy and multi-layered noodles. Is it really delicious?

Today, I will share with you a new method of pastry-thousand layers of scallion cake, which is different from the scallion cake that everyone eats on weekdays. The layers are richer, the crust is crisper and a little oily. Our family basically makes it every two days, which has replaced the influence of steamed bread on our staple food. I believe you will be fascinated by this behavior after you learn it well. Compared with flour cake, scallion cake is time-saving and labor-saving, simpler and faster, without yeast and hangover. The most important part of this thousand-layer chopped green onion cake is "mousse cake". The crispness of the crust and the multi-layer way are actually not very difficult. In addition to scalding oil, there are more 1 steps. Learn this 1 step well and you will be able to "mousse cake" in all directions! Let's share with you how to do it!

Melaleuca scallion cake 1, dough. Prepare 500g wheat flour in advance and divide it into two parts, one with120g boiled water and the other with120g cold water. After kneading the two pieces of batter together, coat them with 1 layer of vegetable oil and let them stand for 15 minutes. (Tip: This kind of dough made of boiled water and cold water is called semi-scalded noodles. This kind of batter is soft without losing strength, which is more suitable for making cakes. ) 2. Make shortbread. Put 20g of wheat flour, 3g of edible salt and allspice powder, and a small amount of scallion into a bowl, put a proper amount of oil into the pot, pour the oil into the bowl after cooking, and stir until it is even and powder-free. 3. make a thousand layers of chopped green onion cakes. Take down the bread and divide it into six equal parts. Take a piece and roll it into a big dough with a rolling pin, evenly coat it with a layer of prepared shortbread, then fold it to one side and cut it into pieces from top to bottom with a knife, and don't break it at the beginning. After cutting, spread out the crust, roll it up from top to bottom, and then roll it from one end to the other to make a cake embryo.

4. Make all the cake embryos and roll them into pancakes with a rolling pin. 5. Put a proper amount of oil into the pot, put the scallion cake into the pot and cook it with slow fire. Brush vegetable oil on the surface of the cake crust after one side is fixed, and then turn it over before cooking. Turn the cake over half, and turn off the heat when cooking the double-sided golden custard sauce. (Tip: If you want the layers to be more obvious, you can squeeze the cakes around the middle with a frying spoon and wooden chopsticks. At this time, the cheese sauce of the cake will be better. This kind of thousand-layer chopped green onion cake is the best when it is just out of the pot. The crust of the cake is crisp, and the crunching sound of a bite is more charming. Six cake brands 1 kg, a family of three can solve it. If you want to be more convenient and worry-free, you can make more at a time, roll them into pancakes and put them on tin foil or packaging bags, and fold them one by one, similar to the arrangement of instant cakes on the market at present. Fold it and put it in the refrigerator. Bake it if you want.