In the past, dried scallion cakes were all made by hand, and they were especially fragrant when lard was added. But now, dried scallion cakes are mostly produced by assembly line, and butter is added to cover up the smell of lard, so the strength of kneading noodles is not up to.

There are many ways to make scallion cakes. If you say delicious scallion cakes, it should be layered, crisp outside and soft inside, full of scallion fragrance. It is easy to make the dough dry by using the method of "scalding noodles" to achieve the effect of crisp outside and soft inside. Hot noodles, as the name implies, are made with boiled water. In the process of ironing, flour will be gelatinized, which will increase the water absorption of flour, thus making the overall texture of dough softer and glutinous. In this way, there are two important points: first, when dough is prepared, hot water should be poured evenly, mixed while pouring, expanded and gelatinized, and hot water should be added at one time, and it should not be adjusted after dough is formed. Remember to add cold water evenly before kneading the dough to increase the viscosity and elasticity of the dough. Second, when making the finished product, the dough should be rolled thin, and the cakes made will be more layered and more crispy.