08/29/2020 Pierre Gagnaire Cooking
Onion cakes came to us from oriental cuisine. They are a substitute for bread, a quick snack, and convenient food for the road or a picnic. There are many variations of this pastry. The dough for flatbreads can be yeast or unleavened; they are baked in the oven or fried in a frying pan; both onions and green onions are used.
In addition to green onions, boiled eggs are often added. The ingredients are chopped and added directly to the dough (to the mass) or used as a filling. Onions are most often pre-fried; green onions are not processed in any way and are placed fresh.
In addition to eggs, cheese, sour cream, seasonings, herbs, and butter are added to onion cakes. Unleavened dough is made with plain water, mineral water or kefir. You can make puff pastry or buy it ready-made.
This article will talk about how to cook tortillas with onions in a frying pan.
Uzbek katlama recipe
Ingredients:
- 350 ml water.
- Two onions.
- 700 g wheat flour.
- 100 g butter.
- Pepper.
- A teaspoon of salt.
You may be interested in: Shawarma with chicken in pita bread: recipe with photo
Cooking tortillas with onions in a frying pan:
- Pour warm water into a deep bowl and dissolve salt in it.
- Gradually add flour, not all at once (you may need less). Knead the dough, which should not stick to your hands.
- Roll the dough into a ball, cover with a napkin or towel and leave for half an hour.
- Melt the butter.
- Finely chop the onion, fry lightly with a little oil, sprinkle with pepper and salt.
- Divide the dough into six portions. Roll each one quite thinly (to a thickness of 0.5 cm) and grease with melted butter, then pour in the chopped onion so that it covers the layer of dough evenly. Roll up.
- Roll each roll into a snail shape, brush the top with butter and leave in the freezer for 20 minutes.
- After 20 minutes, roll each snail into a flat cake.
- Fry them in a dry frying pan on each side for five minutes. Then remove from the pan and brush with oil.
Serve cut into two halves.
On kefir with green onions and eggs
To prepare kefir flatbreads with onions, you will need the following products:
How to cook:
Flatbread with onions - general principles of preparation
For flatbreads, you can use onions or green onions. Boiled eggs are often used as a supplement. All ingredients are chopped, then added to the dough or used as a filling. If onions are included, they are sometimes fried in oil. Green feathers do not require preliminary heat treatment. They are simply washed and cut.
In addition to onions and eggs, they put in the flatbreads:
• different spices;
• butter and other fats;
• cheese;
• sour cream, mayonnaise;
• all kinds of greens.
The composition of the filling and additives in many recipes can be modified at your discretion. The dough for flatbreads can be prepared with yeast or unleavened with kefir, mineral or plain water. Sometimes purchased dough is used, usually puff pastry.
From puff pastry
Required ingredients:
- Packaging of ready-made puff pastry.
- Two onions.
- Oil.
- Seasonings.
How to cook:
Flatbread with onion puff pastry
These onion cakes use store-bought dough, which is super convenient. You can prepare them in a few minutes. Onions are used.
Ingredients
• 1 pack of dough;
• 2 onions;
• a little oil;
• seasonings.
Preparation
1. Cut the peeled onions into cubes and sauté in oil. Cool, season with salt, pepper, you can take a mixture of any seasonings and herbs.
2. Since purchased dough is used, it is easier to give the flatbreads a square or rectangular shape. Roll out the layer thinly.
3. Sprinkle half of the fried onions.
4. Cover with the free part. We try to ensure that the free edges match.
5. Take a rolling pin and roll out the layer again. But a little.
6. Cut the cakes to the desired size. They should fit in the pan. You can cut many small squares or triangles.
7. Fry on both sides, cool slightly and serve.
With mineral water
Flatbread made with carbonated mineral water turns out a little crispy and at the same time juicy. To prepare them you will need the following products:
- Two glasses of flour.
- A level teaspoon of salt.
- A pinch of sugar.
- A little vegetable oil.
- A tablespoon of sour cream.
- Two eggs.
- A bunch of green onions.
Cooking tortillas with onions in a frying pan:
Green onion cakes (Tsung Yubing)
Green onion cakes (Tsung Yubing)
Green onion cakes (Cong Yubing) are a very popular dish in China. Its popularity is so high that it can be found almost everywhere - from street vendors, in restaurants - from small eateries to chic establishments, in supermarkets (fresh or frozen). If you are in the Middle Kingdom for the first time and ask for bread in a restaurant, you will be offered either steamed Mantou buns or these flatbreads.
Tsung Yubin flatbreads are popular not only in China, but also in those countries where the influence of Chinese culture is strong - in Hong Kong, Taiwan, Malaysia, Singapore and other countries in the region. These flatbreads are one of our favorite breakfast options.
In China there is an interesting humorous legend about these flatbreads, which says that Italian pizza originates from them. It is known that Marco Polo, a Venetian merchant and traveler, was the governor of the large Chinese city of Yangzhou (Jiangsu province) for three years. And, returning to his native Venice, he yearned for onion cakes. And one day he asked his cook to prepare similar flatbreads. The cook had never seen these flatbreads and no matter how hard he tried to reproduce them from the stories of Marco Polo, he was unable to cook them. Then Marco Polo suggested putting the filling not inside the flatbread, but on top of it. They say that this is how the pizza turned out. Although, of course, this is not true. Pizza in Italy was known long before Marco Polo.
These flatbreads taste best freshly prepared. They are aromatic and have a slightly elastic consistency, as the Chinese say – “chewy”. They are good instead of bread and as an independent dish. It’s easy to make these flatbreads at home. If you reheat them, they will be soft and tender.
Ingredients (for 4 flatbreads):
- premium wheat flour - 300 g,
- water (boiling water) - 125 ml,
- boiled water (room temperature) – 85 ml,
- vegetable oil - 1 tbsp.
For filling:
- green onions – 10 stalks,
- sesame oil – 1-2 tbsp. (or as needed)
- salt - 1/2 tsp. (or as needed)
- 5 spice powder - 1 tbsp. (or as needed)
- roasted white sesame – 1 tbsp. (or as needed).
First you need to prepare the dough. Place premium wheat flour in a suitable container. The recipe used Gornitsa flour.
Pour boiling water, literally just boiling, into a container with flour in a circular motion in a stream.
ADVICE:
If you have a culinary scale, it is advisable to use it to measure the required amount of water.
Stir the contents of the container with chopsticks (or a whisk).
You will get a lumpy mass.
Leave the container for 10 minutes at room temperature, then add cold water and mix the contents of the container again.
Then knead into a homogeneous elastic dough with your hands.
It should not stick to your hands and should remain soft.
ADVICE:
If the resulting dough still sticks to your hands, dust the lump of dough with flour and knead it again.
Place the dough in a plastic bag for 20 minutes.
During this time you need to prepare the green onions.
Rinse the onion stems, shake off excess water and pat the greens dry with a towel.
Cut the onion stems into rings.
Divide the rested dough ball into four parts (cut crosswise with a knife).
ADVICE:
If the dough, after “resting”, begins to stick to your hands again, dust it again and knead it again.
Take one of the dough pieces. Dust your work surface with flour and roll out the dough into a thin pancake, about 2mm thick.
There is no need to try to give the pancake the shape of a regular circle. The pancake still needs to be rolled up later.
Grease the surface of the pancake with sesame oil. There is no need to lubricate generously. Very little.
ADVICE:
When greasing the pancake and laying the filling on it, you need to leave a space around the circumference along the edge, approximately 1-1.5 cm, free from filling and oil.
Where there is butter or filling on the dough, the layers of dough will not stick together.
Sprinkle a little salt on top of the butter.
Then sprinkle a little with five spice powder and toasted white sesame seeds.
Finally, place ¼ of the chopped onion in the middle of the pancake and spread it approximately evenly over the surface of the pancake.
Then roll the pancake into a roll, trying to roll it so that there is a minimum of air between the layers.
Roll the resulting flagellum into a “snail” shape, and lubricate the remaining end of the bundle with water and secure it by pressing it against the “snail”.
Now, using a rolling pin, you need to carefully and slowly flatten the “snail” into a thin pancake about 3 mm thick. If you do this slowly, turning the pancake over often, you will definitely end up with a thin pancake that will not tear anywhere.
Do the same with the remaining dough and onions and form 3 more pancakes.
Heat a frying pan over medium heat; lightly grease it with vegetable oil. The pancake should not “float” in oil. Place the pancake on a heated frying pan.
Bake the cake until golden brown on both sides.
ADVICE:
It is worth keeping an eye on the process of baking the flatbread and turning it over so that it does not burn.
Transfer the finished flatbread to a plate.
Fry the remaining tortillas, and before frying the next tortilla, do not forget to lightly grease the pan with vegetable oil.
Cut the stack of flatbreads into four pieces crosswise with a knife and serve.
These thin, flavorful, lightly salted slices are a great addition to a Chinese meal.
Cong Yubing flatbreads or steamed dumplings are regulars on the Chinese lunch table, instead of the usual bread.
Best wishes, Your Corshop.
Recipe with lard
You need to prepare the following ingredients:
- 300 ml yogurt.
- 100 g lard.
- One egg.
- 200 g of onion.
- A bunch of dill.
- 600 g flour.
- A teaspoon of salt.
- A teaspoon of soda.
- A little vegetable oil.
How to cook:
