300 grams of high-gluten flour

Cold water150g (approximate value)

A bowl of chopped green onion

Proper amount of vegetable oil

Appropriate amount of fine salt

How to make scallion cake?

Put the high-gluten flour and water into a basin and knead into a smooth dough. The hardness of dough is shown in the figure, which is softer than handmade noodles and harder than steamed bread. It is a kind of soft dough, which can be molded, close to the shape of jiaozi.

Cut the onion into diced onions for use. Better yet, use shallots and dice them. Put more onions, as shown in the end picture. If you put less onions, they won't smell good. Cut them very finely.

The dough woke up a little and moved to the chopping board sprinkled with dry powder.

Roll the dough into a large thin slice, oval or rectangular, but it is a long piece, not a square, which is convenient for the operation in the following steps. After rolling, lightly apply a layer of dry powder on both sides.

Pour vegetable oil on the dough. Almost as much oil as a dish. Not too little, less is not fragrant, and it affects the layer. Much more oil than shown in the picture.

Fold the dough back and forth so that the oil sticks to it evenly.

Let every corner of the dough have enough oil to look oily and thick. Once again, you must have enough oil and put it generously. The reason why many parents are unsuccessful is that they can't lay down the next layer and are hard, just because there is not enough oil in this step.

Sprinkle a proper amount of fine salt evenly on the dough. You can put the salt in your palm, put your hands together and rub it gently on the dough.

Spread a layer of chopped green onion evenly and cover the floor with chopped green onion at the edge. More onions are delicious. There are not enough onions in this picture, but there are more onions than shown in the picture. It is better to have one layer (see the bottom flow chart).

Roll up the dough, and roll the top and bottom sides into the middle respectively.

Fold the sides and roll them up.

Hold the dough roll in your left hand, pick up one end in your right hand, gently pull it, roll it to the left, and roll it in the middle seam. Look at the picture. The purpose of light drawing is to make the dough thinner and the baked cake has finer layers. The premise of doing this step well is that the amount of oil in the previous step is sufficient to wet the dough and make it oily and elastic.

Take another look. So that the rolled oil and chopped green onion will not leak out.

Roll into a dragon. Make it up after kneading.

Tap a dragon with your hand.

Sprinkle dry powder on both sides.

Lightly thin the bread with a rolling pin. Note that it is not a roll, but a slight pressure to move the position. Rolling too hard will make the layers too close, affect the perfect shape of each layer, and easily make the cake deformed and out of round.

Turn it over and press it gently.

When it is almost as big as the bottom of the pot, gently flatten the indentation with a rolling pin.

Give a flat-bottomed non-stick pan a small fire, a small amount of oil, and evenly spread the bottom of the pan.

Put the cake in the pot. Cover the pan and fry over low heat. Note that it is a small fire, not a big fire. The result of using fire is that the skin is burnt and the inside is still raw. Don't forget to cover it.

Turn it over.

Turn it over again, brush it with oil, and brush it more.

Turn it over, brush it with oil, and brush more.

Change to medium fire. When the golden skin almost appears, rub the cake to soften it. The so-called rubbing is to pick up the handle of the pot by hand and shake the flat pot in parallel at high frequency, so that the cake and the edge of the pot collide with each other, just like knocking over the spoon, but there is no upward movement.

The surface of the cake is golden yellow. When it becomes soft and layered, it is lifted. At this time, do a cake throwing action, lift the cake just out of the pot and bang it on the chopping board. The cake was almost broken by you, crisp outside and tender inside. If you want to eat soft crust, seal the cake in a fresh-keeping bag for 2 minutes while it is hot, and the cake will be soft.

You see, the cake made in this way is so crisp and layered.

Open the edge of the cake by hand. There are layers of silk inside, crisp outside and tender inside.

Add a picture of onions, so much is enough to taste.