No knead! This is the most delicious I've ever eaten! Quick and easy! You will be addicted
No knead! No oven! This is the most delicious I've ever eaten! Quick and easy! You will be addicted
*Ingredients
300g (2 cups) All purpose flour/Plain flour
3g (1/4 tsp) Salt
3g (1 tsp) Instant yeast
200g (0.85 cup) Lukewarm water
15ml (1 tbsp.) Cooking oil
Green onion
Salt
Cooking oil
Important tips:
1. Because it is no-knead, so the dough has a high moisture content and is very sticky, so just form a dough and let it ferment.
2. After rising, folding and deflating the dough several times, then roll it into a large square piece, about 35 x 35 cm.
3. Because this bread is more thick, so we need low heat, it takes about 6 minutes on each side, then press it with a spatula, and if it immediately springs back, it means the bread is done.
4. You can also bake it if you want, 170°C (340°F) bake for 20 minutes
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I Made Flaky Scallion Pancakes From Scratch
One of my all-time favorites since day one! They're chewy, flaky and crispy, the best of all the worlds. Also great for if you're a scallion lover, like me.
Here's how to make my favorite scallion pancakes from scratch! This should make around 5 pieces, but you can make them bigger or smaller to your preference.
You can find the recipe for these these right here:
Ingredients:
PANCAKE DOUGH
2.5 cups flour
1/2 cup hot water (+ 1 tbsp if needed)
1/4 cup room temperature water
1 tbsp sugar
1 tsp salt
Lots of scallions
Oil
1/2 tbsp five spice powder
ROUX
1/2 cup oil
1/2 cup all-purpose flour
Steps:
1. Combine flour, sugar and salt in a bowl. Add in hot water slowly while stirring, then mix in room temperature water while continuing to stir.
2. Gently knead to form dough and continue kneading on floured surface for 10 minutes.
3. Put dough in a bowl and cover with a wet towel, rest for 30 minutes or more. (An hour would be even better if you have the patience!)
4. Chop scallions and make roux by mixing oil and flour in a saucepan, continue to mix over medium-low heat until thickened into a paste. Remove from heat and let cool slightly.
5. Roll out dough into a log shape and divide into five portions.
6. Roll out one piece of dough to as thin as possible, and brush on roux. Sprinkle on scallions and five spice powder.
7. Roll dough tightly into a log shape, then take one end of the dough and roll again onto itself to form a pinwheel shape. Gently flatten and brush on a thin layer of oil.
8. Let rest for 20 minutes or repeat steps for remaining dough.
9. Roll out dough to as thin as possible and pan fry each side until golden brown! You can sprinkle salt on at the end if you'd like too.
Excited for you all to try this out! As always, tag me in your pictures if you do.
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ZWIEBELKUCHEN Rezept --- ONION CAKE recipe
Und mal wieder ein salziger bzw. würziger Kuchen. Den Zwiebelkuchen kann man z. B. sehr gut für eine Party vorbereiten und hat dann am Abend eine relativ entspannte Zeit. Mein Rezept verwendet einen normalen Mürbteig und nicht, wie viele andere Zwiebelkuchenrezepte einen Hefeteig. Dadurch sieht der Kuchen wie ein klassischer Kuchen aus und weniger wie eine Pizza. Und geschmacklich? Probiert es selbst! Viel Spaß!
---
And again a salty, spicy cake recipe. You can prepare it well in advance and have a stress-free party. My recipes contains a short pastry, not a yeast dough. Many onion tart recipes have a yeast dough and look more like a pizza. But our onion cake looks like a classic cake and tastes - try it yourself! Have fun!
(0:19) Mürbeteig --- Short pastry:
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(0:23) 250 g Mehl --- 250 g flour
(0:28) 1 Eigelb --- 1 egg yolk
(0:33) 1 Prise Salz --- 1 pinch of salt
(0:40) 2 Esslöffel kaltes Wasser --- 2 tbsp cold Water
(0:42) 125 g Butter --- 125 g butter
(0:00) Butter zum Einfetten --- Butter for buttering
(0:00) Mehl zum Ausrollen --- flour for rolling
(1:32) Zwiebelmischung --- Onion mixture:
------------------------------------------
(2:30) 200 g Schinkenspeck (gewürfelt) --- 200 g Bacon (cubed)
(2:45) 1 kg Zwiebel (gewürfelt) --- 1 kg onion (cubed)
(3:06) 3 x Knoblauch (gehackt) --- 3 x garlic (chopped)
(3:11) 1 EL Mehl --- 1 tbsp flour
(3:34) Eier-Sahne-Mischung --- Egg-cream mixture:
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(3:36) 4 Eier --- 4 eggs
(3:48) 300 g Saure Sahne --- 300 g sour cream
(3:55) 2 TL Senf mittelscharf --- 2 tsp mustard (medium-strength)
(4:00) 1 EL Majoran --- 1 tsp majoram
(4:06) Muskat --- Nutmeg
(4:18) Salz und Pfeffer
Zeitplan --- Timetable:
----------------------
(0:19) Mürbeteig zubereiten --- Prepare short pastry --- 5-10 min.
(1:23) Mürbeteig kühlen --- Cool pastry --- 60 min
(1:42) Zwiebeln in Würfel schneiden --- Cut onion into cubes --- 5-10 min.
(2:32) Speckwürfel anbraten --- Roast gently onion cubes --- 3 min.
(2:45) Zwiebelwürfel mitschwitzen lassen --- Fry the onion cubes --- 10 min.
(4:57) Eier-Sahne-Mischung zubereiten --- Prepare egg-cream mixture --- 5 min.
(5:10) Mürbeteig auslegen --- Lay out pastry --- 5 min
(6:20) Kuchen backen (200°C, Ober-/Unterhitze) --- Bake cake (390°F, top-bottom-heat) --- 45 min.
(6:45) Kuchen etwas abkühlen --- cool down cake a little bit --- 30 min.
Extra-Tipps
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Je nach Mehlart können 50ml Wasser auch zuviel sein. Gegegenfalls einfach durch Zugabe von Mehl ausgleichen.
Zwiebeln ordentlich durchschwitzen, dann schmeckem sie auch sehr mild.
Backzeit gilt für Ober-/Unterhitze, Umluftherd normalerweise -20°C
Schmeckt lauwarm am besten.
Kann auch gut eingefroren werden.
Nicht vergessen: Form einfetten.
Extra tips
-----------
Maybe 50ml water is too much - it depends on the sort of the flour. With a little bit more flour you can compensate this.
Fry the onions good and the onions will taste very smooth.
Baking time for a fan-forced-heat oven usally minus 70°F.
Tastes best lukewarm.
Can be quick-freezed well.
Do not forget to butter the cake tin.
Guten Appetit! Enjoy your meal!
German Onion Pie - Zwiebelkuchen - Recipe
This delicious and authentic German onion pie (Zwiebelkuchen) is the perfect dish for the cooler weather of fall. You'll love this easy recipe!
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How to make EXTRA CRISPY Scallion Pancake (5 Ingredients ONLY)
Long-awaited, highly requested CRISPY and FLAKEY Taiwanese Scallion Pancake is finally here! Welcome to Day 7 of Cooking Street Foods for 15 Days! Today we are making one of my favorite must-have street food whenever I go back to Taiwan, Scallion Pancake. Crispy and flakey on the outside, chewy and flavourful on the inside. There is a reason why people will line up for HOURS to get Scallion Pancake when they visit Taiwan! Did I mention that it is vegan-friendly as well? With only FIVE simple ingredients, I will show you how to make Taiwan’s famous street food Scallion Pancake at home!
FULL RECIPE:
Chinese Green Onion Pancakes Recipe With Dipping Sauce | Green Onion Recipes
The recipe for Chinese Green Onion Pancakes is very similar to that of Indian parotta. Addition of green onion makes them so much more flavorful. These savory pancakes are crispy on the outside and soft and chewy on the inside, and you can have it as a snack or breakfast.
Ingredients for Chinese Green Onion Pancakes:
Plain flour - 3 cups
Boiling water - 1 1/2 cups
Salt to taste
Spring onion/Green onion - 200 grams
Ingredients for Dipping Sauce:
Light soya sauce - 1/4 cup
Rice wine vinegar - 2 tbsp
Chilli flakes - 1 tsp
Ginger - 1 inch
Honey - 1 tbsp
Spring onion/Green onion - 1 tsp
Directions:
1. Mix plain flour and salt in a large bowl.
2. Gradually add boiling water a little at a time and use a spatula to bring the dough together.
3. Once the dough starts to come together, use your hands to lightly knead it and then transfer on to a work surface and continue kneading for 5 to 8 more minutes until it forms a smooth ball.
4. Now place it in a bowl and coat the dough with a few drops of oil.
5. Cover the dough and let it rest for 2 hours.
7. After two hours, roll the dough into a thick log and divide into eight parts.
8. Roll each portion into a ball and cover with oil and rest under a damp cloth for 10 more minutes.
8. While the dough rests, chop the green onion or spring onion and set aside.
9. Roll the dough into a large, thin rectangle.
10. Spread the chopped spring onions in an even layer making sure to go all the way to the edges.
9. Roll your dough into a tight log. Roll it again into a spiral or snail shape tucking the end at the bottom. Set aside covered in a damp cloth until all the dough is rolled out.
10. Now roll the dough spirals as thinly as possible. You'll see that the green onion starts poking out through the dough which is normal.
11. Heat oil in a shallow pan and cook the pancakes on medium flame until both sides are golden and crispy. Cast iron skillets and pans work great for these pancakes.
12. For the dipping sauce, just mix all the dipping sauce ingredients in a small ball and whisk it up.
Chinese Green Onion Pancakes with Dipping Sauce are ready.
Don't forget to check out my other recipes:
Crustless spinach quiche recipe:
Turkish Breakfast (Menemen):
Coffee custard dessert:
Prawn Curry Recipe: