food
condiments
flour
250 grams
yeast
3g
water
150g
condiments
salt
Two spoonfuls
verdant
100g
step
1. Mix flour, yeast and water, knead into dough, knead into 2.5 times the original size in a warm place, exhaust, divide into two doughs and knead into a circle.
2. Roll into a round cake, because it is dough, so the dough is more elastic and easy to retract. You can roll after your last name. Roll it out and oil it.
3. Sprinkle half a spoonful of salt evenly.
4. You can pick up the dough and dip it back and forth to make the salt more uniform.
5. Sprinkle a lot of chopped green onion evenly.
6. Roll up the edge of the cake.
7. Roll into a roll.
8. Twist it twice.
9. After the vegetables are rolled into balls, they are rolled into cakes.
10. Add a little more oil to the pot, put the cake on medium heat, turn the lid over to low heat after one side is browned, and wait until the other side is browned.
skill
These doughs can make two cakes. Ordinary scallion cakes are mostly made of hard flour without fermentation. The cake made in this way is thick and soft. Suitable for people with bad appetite. Put as many onions as you like.