KOMPAS.com – Eggless scissor garlic cake is a simple snack that is always missed when the holidays arrive, especially during the Christmas holidays.
With a savory taste and crunchy texture, this cake is suitable to be served as a companion for family chats or as a treat for guests.
The uniqueness of scissor garlic cake lies in the manufacturing process which uses scissors to shape the dough.
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Without using eggs, this cake still has a delicious taste and texture that is perfect for enjoying at any time.
An important tip in making scissor garlic cake is to ensure the dough is smooth and not too soft so that the results are maximum.
Use clean and sharp scissors to cut the dough so it is neater and easier to fry, as reported by the book “35 Favorite Pastry & Kletikan Recipes” by Wawawiati published by Gramedia Pustaka Utama.
Eggless onion cake recipe
Material:
- 320 gr all purpose wheat flour/medium protein
- 30 gr cornstarch
- 45 gr margarine
- ¾ tsp salt
- 4 pieces of garlic
- 5 red onions
- 3-4 stalks celery, finely chopped
- ½ tsp stock powder
- 2 tsp fine sugar
- 120 ml water/coconut milk
How to make garlic scissor cake without eggs
- Finely chop or coarsely blender the garlic and shallots. Set aside.
- Mix all dry ingredients well, add margarine, celery leaves and chopped onion. Knead while adding water little by little until the dough is smooth and not sticky.
- Take a little dough, roll it thinly, and cut it using scissors. Shape according to taste, but not too thick so that the results are crispy when fried.
- Heat a large amount of oil. Fry the dough pieces until golden yellow, then drain.
- Once cool, store the onion cake in an airtight jar to keep it crunchy.
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