Dough: 270g medium gluten flour, warm water 160g, 50g chopped green onion, sesame seeds and a little salt.

Crispy: 25g medium gluten flour and 50g melted lard.

working methods

1, 270g of flour is added with160g of warm water, kneaded into dough with moderate hardness, put into a cooking basin, and covered with plastic wrap for 30min; Pour the flour into another small bowl, add melted lard several times and stir quickly, and finally make it crispy in the right basin of Figure 3. Cut the onion into chopped green onion.

2. The awakened dough is divided into 8 small doughs with uniform size. Then roll the small dough into thin slices one by one (note that the dough will stick to the chopping board in this step, and you can pour some cooking oil on your hand to stick to the dough so that it won't stick when rolling). Brush a layer of lard crisp evenly in the thin dough, then sprinkle with fine salt and chopped green onion, and roll it into strips bit by bit;

3. Harvest the rolled slender strips into a circle, which is the basic onion cake dough. If you can't eat all the dough at once, you can put it in a fresh-keeping bag and put it in the refrigerator (take it out the night before eating and put it in the refrigerator directly in winter to thaw it), or make it at night, and you can put the plastic wrap in the refrigerator (take it out 15 minutes in advance to make dough).

4. If you want to fry directly in the pot after this step, wake up naturally after the dough is done 15 minutes, flatten it slightly, roll it into a circle (note that you should stick some oil on both sides of the dough to prevent it from sticking, which can better stick sesame seeds), dip it in oil, compact it with sesame seeds, put half a tablespoon of oil in the pot, and fry until both sides are golden.