Scallion cake food: wheat flour, baking powder, tofu, cold water, sesame oil, chopped green onion and other specific practices. Step 1: Pour 300 grams of wheat flour into a basin, add 3 grams of baking powder, then add 300 ml of cold water into Fanz to knead the dough, knead it while entering, then adjust it to a thick batter, and cover it to twice its original size. Step 2 of scallion cake: put 2-3 pieces of tofu in the bowl, put less tofu, then put some sesame oil, and gently press it into fine bean paste with a spoon for use.

Step 3: Put a proper amount of flour on the slate, put the batter with better fragrance on the slate, exhaust the air inside by stretching, then stretch it into a rectangular chaotic skin without kneading the dough, then roll it thin with a rolling pin, then evenly brush a layer of bean paste on the surface, sprinkle some white pepper, and finally sprinkle a layer of onion segments, then fold it from one end with the edge facing down.

Step 4: Preheat the scallion cake in the electric baking pan, brush a layer of vegetable oil in the room, then put the cake in the pot, brush a layer of vegetable oil on the top of the cake to lock the moisture in the cake, cover the cake, turn it over for 2 minutes, turn it over for 2 minutes, and bake the back repeatedly until both sides of the cake are golden. If it is elastic, it means that the cake is cooked, and it can be eaten after being taken out and cooled. The soft and delicious scallion cake is finished. When the onion cake is baked with onion, it is not necessary to add only onion segments, put some fermented bean curd and add more vegetables, which will also increase the flavor of the onion cake. Cake is soft, delicious and chewy, which many people don't know, which leads to bad taste and hardening of baked cake. In recent years, my mother has made scallion cakes like this, and my family especially likes them. The scallion cake baked by my mother doesn't need flour. It's not enough to eat one more. It's soft, delicious and cold.