How to make chopped green onion cake, which is soft and non-sticky, and the onion is rich, salty and delicious? I like scallion cake very much, whether it's breakfast or dinner in Chinese restaurant. I often cook it at home. It's a particularly delicious dinner. Generally, scallion cakes are mostly made of hot noodles, which may be difficult for some people to digest. If it is made to wake up, the digestion and absorption can be improved. The cake with scallion flour is softer and stronger, which is suitable for people with poor appetite. Different from other home-cooked cakes, it is that it is used to wake up the dough and put sesame oil on it, which is definitely the secret of this delicious cake. Let's learn together. # Scallion cake #

The first step: the main ingredients of the bread with scallion flour: 30g of whole wheat flour and 70g of rich and strong flour. Auxiliary materials: Turn the dough over twice, and fry the two sides with small fire until golden brown. I will use a mixture of whole wheat flour and rich and strong flour, a proper amount of pepper flour, a proper amount of sesame oil, a proper amount of salt and a static release of alcohol. Put the fermented dough on a slate and spread it into small discs, and then brush sesame oil on the surface in a ratio of 1:2, depending on my personal preference.

Step 2: Sprinkle salt on the strong flour and whole wheat flour respectively, put them into a pot, add appropriate amount of water to synthesize smooth dough, then put a fresh-keeping bag on the cover plate, add appropriate amount of mother powder, appropriate amount of green onion, appropriate amount of pepper flour, appropriate amount of sesame oil, appropriate amount of salt and static release alcohol, spread the fermented dough on a slate to form a small disc, and then brush sesame oil on the surface.

Sprinkle salt, pepper noodles and shallots on each side, roll it into strips, then roll it into a cake shape, gently press it, then spread it into a small disc, burn it in a cool pot, brush the oil layer, put the pancake in the first cover, let it mature slowly in the pot, open the cover, turn it over twice, and fry both sides until golden brown. Just a hint: I use a mixture of whole wheat flour and rich flour, usually in the ratio of 1:2, depending on my personal preference. This time, the wake-up version of scallion cake is softer and suitable for the elderly and other people with bad teeth.