Semi-scalded scallion puff pastry
| flour 400g | Boiling water About 100 grams |
| Cold water About 105 grams | Chive flowers 2 roots |
| The following are the pastry ingredients | flour About 30 grams |
| Salt and pepper (or pepper powder) One tablespoon | Salt 1 small spoon |
| Oil Appropriate amount |
Step 1
Pour boiling water over the flour first, stir well and then add cold water.
Step 2
Knead into a smooth dough and let rest for 20 minutes.
Step 3
To prepare the pastry, first dry-fry the flour to completely evaporate the water in the flour, so that the layers will be clearer. non-adhesive
Step 4
Fry until it has the aroma of flour and is a little yellow but not yellow anymore. Add appropriate amount of oil, pepper and salt. It doesn't need to be too dry, just fluid.
Step 5
Divide the risen dough into two parts and roll it into a rectangular shape, with one side thin and one side thick. In the picture, the upper side is thinner and the lower side is thicker. The thinner part is about 2MM and the thicker one is 4MM. Apply the pastry and brush evenly with a brush. Sprinkle with chopped green onion. The thinner part is more because the roll starts from the thinner part at the top. This makes it less likely to leak.
Step 6
Roll from the thin side to the thick side. Close the mouth and pinch it.
Step 7
Fold in three and wake up (the picture shows the side view). Make another piece. Make the second piece, then start rolling out the first piece, just enough time to relax the dough.
Step 8
Press first to form a square shape.
Step 9
Then continue to roll it into a suitable size for the pot or electric baking pan. (By rolling it from the thin part to the thick part, the skin will not be broken and the inside will be very thin.
illustrations of how to make it.
Step 10
Use a pan or electric pan (pour more oil) and fry until both sides are golden brown.
Step 11
Clear layers. Not dry or hard. Very crispy. Cooking techniques for semi-scalded scallion puff pastry
