250 grams of high gluten flour

Warm water 125g

5 grams of salt

Lard is about 15g.

25 grams of edible oil

A handful of onions, leaving white and green parts.

The method of scallion cake (gourmet)

Pour noodles and warm water into the main pot, pay attention to warm water! I put 70 grams of boiled water +55 grams of cold water.

Stir at a speed of 3-6 for 30 seconds and knead into dough for 2 minutes. The pot is slippery.

Take out the plastic surgery, cover with plastic wrap, enlarge the bowl and wake up for 30 minutes.

Cut onions.

Mixed salt.

Put lard and cooking oil.

Make it crisp.

Wake up well, with a dose of 10.

Punch into a long tongue, spread the dough evenly and roll it up.

After rolling, let it stand for 10 minute, and let the noodles eat oil.

Then put the roll straight, press it down with the bottom of the board, and then gently roll it out with a rolling pin.

Put it in the baking tray like this.

Put it in the oven. Preheating in advance 10 minute, 220 degrees. First bake at 220 degrees 10 minute; Then take out the somersault and continue 10 minutes, 220 degrees.