I found that many people around me like to eat pasta. Every morning when we go out, the stalls selling pasta are very lively. Some people eat noodles, some eat buns, some eat wonton, and some eat biscuits. Pastry can make people feel hungry and have a sense of accomplishment, which is especially good. Among them, chopped green onion cake is the most popular. I have loved it since I was a child. I don't eat every few days. I'm so greedy. I still like eating until now. I never get tired of eating once a week, but I always eat once a week. Especially convenient, much better than what I bought, healthy and delicious. Speaking of chopped green onion cakes, I think many people like them. It has a strong onion flavor, crisp skin and soft double-layer structure inside. Maybe no one will refuse its delicious food. But how can it be delicious?

There are many ways to make chopped green onion cakes, mainly taking noodles as an example. Delicious chopped green onion cakes can be made with all-hot noodles, wake-up noodles, dead noodles and semi-hot noodles. When it's done, it tastes slightly different. I think the semi-ironing method is the best, soft and strong, and it saves time and effort. Why not try a good friend who has never done it? How on earth did you do it? When making scallion cake, keep in mind three tips to make the back skin crisp, the internal structure soft and multi-layered, and very fragrant! The following small series will share with you the operation steps of making scallion cakes. If you follow this method, you will find it delicious. If you know how to cook more dishes in the refrigerator at once, take them out and bake them. Take a quick look and you'll understand at a glance. More practice will make it up.

The process of making scallion cake: prepare a proper amount of wheat flour and pour it into the drying basin, boil water in the pot, and remember to use the freshly boiled water. Half of the noodles in the washbasin are mixed with hot water, and the noodles before scalding with hot water turn into pimples, and the other half are poured into cold water to mix, and then mixed into flour flocs. When the noodles scalded by hot water are slightly cold and not scalded, add a spoonful of edible salt and a spoonful of vegetable oil to the basin, mix them with small bumps and knead them into batter. Some friends or novices find it difficult to knead dough, so they cover it and wake up for five to ten minutes.

Continue to knead after the time is up, so that the batter will become smoother and smoother. Be careful not to wipe the batter too dry or stick your hands. After kneading, cover it and wake it for at least half an hour. After proofing, the batter becomes softer and softer, and it is not easy to shrink when kneading. This step is indispensable. After kneading, it is not right to make cakes directly. Sobering up is particularly critical, which is also one of the key factors for the delicious chopped green onion cake. Half an hour after waking up, add a small amount of wheat flour, white pepper and edible salt to the small dish and stir well. Then heat the oil in the pot until it starts to smoke. Pour the boiled oil into a small dish and mix well. Pastry is called shortcake, which can be used later and has different levels of fragrance enhancement. Take out the batter, knead it into strips and divide it into small steamed buns. If the batter is very small, roll it into a thin dough immediately. If the batter is big, it must be divided into small steamed buns.

Brush the thin dough with a layer of shortbread, then sprinkle with onion, roll it from one end to the other, pinch both sides, drag it to both sides twice like a twist, roll it from one end to the other, and press the top of the last end at the bottom. Every steamed bread skin is like this, and so is the batter. After the whole thing is finished, cover the fresh-keeping bag tightly to prevent it from drying, heat it in a wok or electric baking pan, and add a small amount of vegetable oil. After the steamed stuffed bun skin is lightly pressed, gently roll it thin with a rolling pin, put it into a heated pot, brush a layer of vegetable oil on the surface of the cake, and cover it to make the cake. After one side turns yellow, turn over the other side and bake until both sides are golden and crisp. Of course, if you like soft crust, you can reduce the baking time. In this way, the cake is ready, crisp skin, soft internal structure, many layers, and very fragrant.