Baked dough, salt, pepper and scallion puff pastry
Overview
The salt and pepper and green onion flavors seem to last forever. Pancakes are still as soft as dough, but they take more time. This pancake is based on the Jingdong meat pancake recipe, and I want it to have a layered effect, except that between the layers there are green onions and no meat. In fact, I really want to make a big pancake with this dough, and then cut it into pieces and eat it. But, there shouldn’t be such a big pan, right? Finally, I used small frying pans, one in each pan, to make three small cakes. In fact, it's not too small. It's almost the same as the cakes sold by the piece on the street - the cakes on the street are all big. . .
Tags
Ingredients
Steps
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Ingredients: 250 grams of flour, 130 grams of water, 3 grams of dry yeast, 50 grams of green onions, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper noodles
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Pour the dough into the bread pan,
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Put it into the bread machine and start the dough mixing program,
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Stir into a smooth dough.
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Take it out, put it in a bowl, cover it with plastic wrap and let it ferment.
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The dough has doubled in size,
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Take it out, divide into three equal parts, and let rest for 15 minutes.
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Wash and chop green onions and set aside.
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Roll the dough into large pieces,
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Apply oil on the surface,
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Sprinkle salt and pepper in turn.
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Use a knife to cut the tic-tac-toe, but don't cut it off.
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Sprinkle chopped green onion on top,
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Stack the bottom side toward the middle,
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Then fold the other side towards the middle.
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Up, stacked in the center.
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Then fold both sides toward the middle,
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Stack it up again,
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Finally, fold the two sides toward the middle and wrap the edges.
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Roll into cake shape.
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Heat a pan, brush with oil,
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Put in the cake,
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Cover and simmer over low heat until the bottom is golden brown,
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Flip and sear the other side.
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Brown both sides and remove from the pan.
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Cut into pieces and serve.
