Ningdu Pepper Onion Cake [Jiangxi Ningdu Specialty]

What is Ningdu Pepper Onion Cake? Authentic Ningdu specialty in Jiangxi: Ningdu pepper and onion cake

Content summary:Do you want to know what Ningdu pepper and onion cake is? This article is a detailed introduction to the special product of Ningdu, Jiangxi Province - Ningdu Pepper and Scallion Cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Ningdu Pepper and Scallion Cake. The full text takes about 4 minutes to read, mainly including the basic introduction of Ningdu Pepper and Scallion Cake and the product characteristics of Ningdu Pepper and Scallion Cake? The production method of Ningdu pepper onion cake, etc

Basic Introduction to Ningdu Jiaocong Cake

Ningdu Jiaocong Cake is a traditional pastry in Ganzhou, Jiangxi Province. The reason why Jiaocong Cake is famous in the Yanggannan area of Ningdu County, West Ganzhou, is because of its unique taste and traditional preparation method, making it a famous Ningdu cake

What are the product characteristics of Ningdu pepper onion cake

The skin is crispy, sweet and delicious, with a golden color, rich layers, and a moderate salty and fragrant taste, earning it the nickname "never greasy"

Method for making Ningdu pepper and scallion cake

Tools/raw materials

250g flour, 3g active dry yeast, salt and pepper, scallions, and cooked white sesame seeds in appropriate amounts. Steps/Methods

1. Dissolve yeast in an appropriate amount of warm water to form a solution, pour it into flour, and then add an appropriate amount of warm water to knead it into a smooth dough. Cover it with plastic wrap and let it ferment in a warm place until it is twice as big (about 2 hours, now the temperature is high, let it ferment at room temperature).

2. Place the fermented dough on a cutting board sprinkled with flour and knead it thoroughly to press out the air inside, then knead it into thick strips and divide it into small pieces of about 80 grams;

3. Sprinkle a little flour on the small pieces, flatten them into small rectangles by hand, and use a rolling pin to roll them out.

Roll the dough into a large rectangular shape about 0.2 centimeters thick; 4. Brush a little oil on the rolled dough, sprinkle an appropriate amount of salt and pepper evenly, and then sprinkle chopped green onions and cooked white sesame seeds; 5. Fold the dough into strips like a fan;

6. Use both hands to knead the folded noodles into a spiral shaped strip from both ends in opposite directions; Roll it up again from one end, hide the closure underneath, and finally flatten it slightly with your hand

7. Sprinkle a little sesame on top of the prepared pancake, gently press it with your hand to make it stick firmly, and then the embryo of the salt and pepper scallion pancake is ready

8. Cover the prepared embryo with a damp piece of gauze and let it sit for another 20 minutes

9. Put a little oil in a flat bottomed pan, add the pre cooked green onion pancake, cover the pan, fry it over low heat until it turns yellow on one side, then flip it over, and finally fry until both sides turn golden and the middle is fully cooked