The spring shallots are tender and fragrant, and it is really a pity not to make green onion cakes once

The spring shallots are smart, they look so tender, so verdant, and not as spicy as the autumn green onions, it's a pity not to make green onion cakes, friends don't miss the spring shallots~~

Homemade green onion cake is made ~~

——Homemade green onion cake——

【Ingredients】

Ingredients: 300 grams of flour

Excipients: 1 handful of shallots, appropriate amount of salt, appropriate amount of edible oil, (appropriate amount of oil residue)

【Directions】

Step 1: Pour the flour into the basin, put about 100 ml of hot water above 80 degrees to make it into a flocculent, then add about 80 grams of cold water to knead it repeatedly and make a relatively soft dough, and relax for 20 minutes. (When loosening, the basin should be covered with a lid, or covered with a damp cloth to prevent the dough skin from drying out.)

Step 2: Prepare the accessories, wash the shallots, and a little oil residue (the oil residue is left over from yesterday's boiling lard, and nothing can be omitted)

Method 3: Finely cut the shallots into chopped green onions, and chop the oil residue for later use.

Step 4: Put the chopped shallots and oil residue into a bowl together, add salt and cooking oil and mix well (because there is no puff pastry, so put more salt and cooking oil, less layer)

Step 5: Put the loose dough on the cutting board, no need to knead, directly divide it into three small dough, and reunite slightly.

Step 6: Take a portion of the agent, roll out the long and thin dough, and evenly sprinkle the chopped green onion made in step (4). Spring shallots are only fragrant, not spicy, and more delicious is better.

Step 7: Put the dough of the chopped green onion on both sides and fold them in the middle. (The dough folded in this way wraps the chopped green onions inside, so it is not easy to fall out)

Step 8: After folding, roll it up from one side and roll it over and over again. (The advantage of rolling while rolling is that the scallion cake is more layered and thinner)

Step 9: After rolling, press the last part on the bottom of the dough, and relax for a few minutes after all is done.

Step 10: Take a portion of loose dough and gently roll it out and roll it out thinly. (Don't roll the bread too hard, be more relaxed)

Step 10: Brush a thin layer of cooking oil on a frying pan or electric baking pan, put in the rolled cake blank after the pan is hot, cover the lid and cook over medium heat. (Medium heat baking, the fire is too small to bak the cake is easy to dry, hard)

Step 10: After one side is golden brown, turn over and continue to searing until both sides are golden and the cake is obviously loose.

The green onion cake is slightly burnt on the outside, soft and tender on the inside, thin as paper, the green onion is fragrant, the face is fragrant, and I still want to eat it, I can't help it at all~~

Tips: 1. Cover the pancakes, and the steam generated by the lid will make the cakes softer.

2. When the two sides of the cake are set, turn them over frequently, which is more conducive to the emergence of the layer and crispy, which is also the key to baking the cake.