Divided into scallion cake and ordinary cake. Scallion cake is made of more onions, but ordinary cake is not. The dough is almost ready. 1\ and the dough should be somersaulted, but more water should be added. The so-called jiaozi noodles are moderately soft and hard, and the noodles should be soft enough to make a big cake. 2\ Divide the dough like jiaozi after mixing, but it is much bigger than jiaozi, and one dough is more. Make the whole dough into a circle directly. 3. Roll the dough into a circle, not too round, because it needs stirring. Grease the round cake. If it's scallion cake, add chopped green onion, and ordinary cake only needs oil. You can choose big oil in winter, that is, concentrated lard. Because we are afraid of trouble, we usually put cooking oil in our house, not too much, just enough to wipe the cake into a stick. 4. Then divide the dough into several pieces according to the size of your bread holder, and knead it again (called dough in the north). 5. Roll the divided dough into the shape of a cake, which is the pie in the shape of a finished product. 6. Add a little oil to the bread stand, brush the bottom of the pot with a layer, and put the cake in. Remember to turn the cake constantly to prevent the bottom from burning. The fire should not be big, but should be constantly adjusted between medium fire and small fire. Generally, this is done in a vendor who sells cakes, which saves fuel, but it is easy for a family to fry cakes, and the fire and pot at home can't do this. The quality of cakes lies not in the process of branding, but in the process of kneading dough. There are many layers of cakes. If the cake is blown up by the air when it is branded, it means that the dough is well mixed.