Scallion cake

Scallion cake

Introduction:

Production steps:

Step 1: pour warm water into the flour and knead the flour into a smooth dough by hand. Cover with a wet towel and wake up for 30 minutes.

Step 2: cut the scallions and marinate them with salt, five spice powder and sesame oil.

Step 3: divide the dough into two parts and roll it into a round crust. The thinner the better, which is a little thicker than the thick dumpling crust.

Step 4: sprinkle a thin layer of pickled scallion on the dough and sprinkle evenly.

Step 5: use a knife to cut a thin strip 0.5cm wide on the cake, and remember not to cut off both ends.

Step 6: roll a long strip from one side.

Step 7: roll the strip from one end to the next. Stretch the roll to make the dough finer.

Step 8: after rolling, roll the dough thin.

Step 9: roll the dough thin.

Step 10: turn the oven on medium heat, enlarge about 1 tbsp of oil, and fry a cake until both sides are golden.

Materials required:

Flour: 400g

Scallion: 100g

Salt: 3 G

Five spice powder: 10g

Sesame oil: 20g

Note: private words: the secret of making this kind of cake is to cut the cake into strips with a knife, and the edge of the dough must not be cut off.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh