Medium-gluten and low-gluten flour is used to make scallion cake, and the ratio is1:1. This is to make the crust with better export feeling. Of course, you can also add sesame powder, whole wheat powder, whole grain powder and other materials according to your personal preferences. After mixing all the powders, pour the powders into the sieve and sieve.

Making scallion cake

Main dough material: 250g flour, warm water160g or so (this dough can be made into three portions).

Crispy material: 25g flour, 50g oil, onion, ginger, spice bag 1 bag, pepper.

Ingredients: chives, salt

Practice:

Knead the flour in the main dough with warm water until smooth.

Cover with plastic wrap and wake up for 20 minutes.

Making pastry while waking up: Put 30g of onion, ginger and spice powder into an oil pan, turn on low heat, and stir-fry until the spice is brown and the fragrance permeates into the oil.

Remove all seasonings from the oil, cool it a little, and pour the oil into 25 grams of flour to make it crisp. Meanwhile, prepare chopped green onion.

Divide the dough into three parts. Take a portion of dough and roll it into large slices.

Brush a layer of pastry on the surface, and sprinkle with appropriate amount of salt and chopped chives.

Fold the dough like a folding fan, wide or narrow, not too neat.

After waking up for 5 minutes, roll up from the right hand end, stretch the noodles with your left hand while curling, and make as many laps as possible.

After rolling, press the finishing point under the dough, flatten it, and put it aside to wake up 15-20 minutes. At this time, you can continue to make the next dough. Roll out the woken dough into a big round.

Grease the pan, put it in the cake and fry it on low heat until one side is slightly yellow. Brush the oil on the other surface and turn it over.

Rotate the bread in the middle to heat it evenly, and brush a small amount of oil every time you turn it over, so that the fried cake will be very oily and crispy.