Steps:
1 Add boiling water to medium gluten flour and stir it into snowflake shape. Knead it into smooth dough, cover it with a wet cloth and wake up for 20 minutes (try to make the dough softer than usual).
2. To make dry pastry, pastry dough can be divided into water pastry and dry pastry. At this time, what we need to do is dry pastry.
Water-oil pastry is generally used as the skin of pastry products, which is made by mixing lard or vegetable oil, flour and water. The proportion of ingredients is the key to the production. Generally, the proportion of materials used is 500g of flour, 0/00g of lard/kloc and 200ml of cold water.
Dry pastry is made of oil and flour. Generally, the proportion of materials used is 500 grams of flour and 250 grams of cooked lard. Dry pastry is mainly used as the core of pastry products.
Several problems should be paid attention to when preparing crisp dough: there should be a difference between vegetable oil and animal oil, because animal oil is easy to solidify and has a large concentration, so you can add more, otherwise the dough will feel hard. The crispness of animal fat is better than that of vegetable oil, so animal fat is used more when making advanced snacks. )
Put the lard in a pot and heat it with a small fire. After the lard is completely melted, put it on the oil surface by hand to sense the temperature. When it feels hot, turn off the heat and pour it into a bowl. When it is hot, add a proper amount of salt, stir the spiced powder, then stir it while adding ordinary flour, and repeatedly stir it into a porridge lake shape, and set it aside for later use.
3. Divide the woken medium gluten dough into even equal parts;
4. Roll the small dough divided into equal parts into rectangular pieces, roll them as thin as possible, spread them with pastry and sprinkle with chopped green onion;
5, the two sides face each other and roll up to the middle;
6. Stretch both hands with one hand and one end to both sides, and then roll up from one end to the middle.
7. Finish pressing on the bottom of the cake, and then roll it into a round cake;
8. Grease the pan or electric baking pan, put the cake into the pot, fry both sides until golden, and the crispy and delicious spiced scallion cake is ready. Try it quickly!