Flour 520g, boiling water 240g

Cold water 120g chopped green onion 50g

Pig suet? 30g little salt.

Proper amount of edible oil

The method of scallion cake

Step 1

I use ordinary flour bought in the supermarket, that is, medium gluten flour. I weigh 500g and put it in a flour container, and add a spoonful of salt.

Step 2

Pour 240g of boiling water, don't pour it all at once, stir it with chopsticks while pouring it, so that the flour can absorb the hot water evenly. Attention, it must be boiled water.

Step 3

Soon, the flour turned into snowflake, and then 120g cold water was added.

Step 4

The following work is left to the dough mixer to complete, and the dough is mixed with the first gear and the second gear, which takes about 20-30 minutes. The dough of this formula will be rotten, soft and easy to stick to the stirring rod, so take the dough off the stirring rod every few minutes and mix it with the dough at the bottom of the container, otherwise you will be worried about the unevenness of the dough.

Step 5

Dough contains more water, so it will stick to your hands. Leave it alone. Cover with plastic wrap for 0/hour.

Step 6

When making noodles, you can prepare ingredients. 50g chopped green onion, 30g pork suet, remember to peel off a transparent film on the surface of pork suet, and then cut it into dices. Authentic Shanghai scallion cake needs "three oils", and pork plate oil is one of them.

Step 7

The second oil is the key to the layered onion cake and the soft inner layer. Take 20g of flour, 40g of cooking oil and 2 tablespoons of salt, and mix them. This is called ghee. My taste is light, so I put less salt. You can adjust the proportion of salt according to your taste.

Step 8

After an hour, take out the dough and put a layer of cooking oil on the tablecloth. At this time, the three oils are complete. Roll the dough on the oil so that it won't stick to your hands so much. The proportion of water in the dough in the picture is a little small. Under normal circumstances, the dough should be soft, crumbly and not so stylish.

Step 9

Divide the dough into small balls of 50g each, which can be divided into 17. A single dough should not be too big, and the characteristics of Shanghai dim sum are small and exquisite. The dough is covered with a layer of oil, so that the dough will not stick even if it is squeezed together. If it is put in the freezer, it can be used the next day.

Step 10

Take a small ball, rub it into long strips, then flatten it and dilute it, with a width of about 4m and a length of about 30cm. The greased dough is easy to handle. You don't need a rolling pin. Just press it with your palm. Press the dough slightly thinner, evenly spread a teaspoon of ghee (see step 7), sprinkle with chopped green onion and put a few small pieces of diced lard.

Step 1 1

Roll it up from one end, gently stir it with your fingers at the last closing place, and press it tightly, otherwise it will come off easily when frying later. Then put the closing place down and put it on the table.

Step 12

Make a few more at a time, because three people are cooking together behind me, so as to improve the efficiency.

Step 13

Pour a little oil into a non-stick pan, so that the bottom of the pan can be completely coated with oil and a little rich, and then add a little oil to each frying pan. Be sure to use a small fire, otherwise the surface of the scallion cake will be burnt at once, but the inside is not cooked yet.

Step 14

Take a dough that has just been rolled, put it in the pot vertically, and hold it with your hands to prevent it from falling down. For about 10 second, the bottom surface has become a little hard and set. Then pick it up, change it, and still hold it with your hands, about 10 seconds.

Step 15

Find a flat metal object and flatten the dough column on it. The plastic is not resistant to high temperature, and the glass is afraid of cracking. I use an enamel basin. I press the dough down with the bottom of the basin. Don't expect it to be pancake-shaped at one time. It takes about 5-7 times, first lightly, then apply force, and then it will be squashed after repeated times.

Step 16

Turn the dough over every time you press it, which will make the pressed cake more round, and it will be convenient for us to know where it is thinner and thicker, so we can adjust the strength in time. 50g of dough can be pressed into cakes with a diameter of 8- 10cm. Usually, the horizontal part of the bottom of the pot for cooking at home is about 20cm in diameter, so the scallion cake of this size can just fry three in one pot.

Step 17

After the cake is pressed, you can take it out and put it aside for use, and then repeat it from step 14 to make three identical scallion cakes and fry them together. When frying, be careful not to turn over frequently. When the bottom is golden brown and slightly dark, turn over and fry the other side. When frying, you need to change the position of three scallion cakes from time to time and rotate them at an angle to make them evenly heated.

Step 18

When both sides are golden, and it feels a little crunchy when you tap it gently with a shovel, it means that it has been fried. At this time, you can see that there is an obvious spiral on the surface of the scallion cake. The smell of scallion oil in the room makes people drool.

Step 19

One of the characteristics of Shanghai snacks is that they are delicious when they are hot, and scallion cakes are no exception. The surface is crisp, the inside is soft, the layers are clear and the fragrance is overflowing.

Cooking skills of scallion cake

1, it will be more difficult to mix the dough by hand, because unlike the dough made of bread and steamed bread, it can be kneaded until it is smooth and not sticky, so there is a bread machine or a dough mixer at home, which can save a lot of effort by using its mixing function. 2, the process of frying should be patient, not impatient, use a small fire. 3. The process of pressing the dough into a cake is most likely to be scalded by hot oil, so be careful.