Ingredients: ordinary flour 300g, boiled water 100g, cold water 100g, edible oil 20g and chopped green onion.

Making:

1, household common flour is sandwiched with chopsticks and divided into two halves. Half boiled noodles, and the other half cooked noodles with cold water. Stir until the dough is flocculent, add cooking oil, knead into smooth dough, coat the surface with oil, and seal the dough for at least half an hour.

Flour can be ordinary medium-gluten flour at home, or it can be replaced by high-gluten flour. Low-gluten flour is not recommended.

This kind of dough is in the form of semi-scalded noodles. The crust baked by this method is crisp and the taste is soft and particularly good. Of course, it can also be changed to full hot noodles or ordinary noodles, the difference is that the taste is different.

The dough has a high moisture content. Simply knead the dough first, it doesn't need to be smooth. 10 minutes to form gluten and then knead. Slightly twice, less than 5 seconds, the dough instantly becomes smooth.

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2. Time for making cakes. Pour the slightly hot oil on the flour, add a little salt to taste, and stir until it is thin and crisp.

You can adjust the thickness of the dough yourself, but the thinner the dough, the easier it is to bake.

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Don't knead the dough when it is cooked. Directly roll into strips and add 3-4 flour agents.

Stop kneading the baked noodles!

Because there are requirements for the level of pancakes, the batter is slightly larger;

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4. First take one of the flour and cover the other flour with plastic wrap. Roll it flat and make a round cake, wrap it with a layer of pastry and sprinkle with chopped green onion.

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5. Cut a knife at the radius, and then roll it up along this fold. Remember to pinch the closed place tightly and press it vertically downward. After the operation, cover this cake embryo with plastic wrap, and the rest will continue the operation.

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6. All the cakes are ready. Take out the first one, flatten it, and roll it into a thick crust on both sides.

Rolling dough is also skillful. Force evenly, not too hard, or the layers will stick together.

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7. If you use an electric baking pan, turn on the biggest fire to preheat the pan first. Brush the oil after ironing, put in the cake embryo, and brush a little oil on the surface to lock the water. Cover the pot and burn it until it is steaming. Turn over and continue to burn until it is golden and colored. Make a layer before cooking.

If you bake a cake in a pan, the heat should be reduced accordingly, and probably medium heat will do. The whole process should also be covered and branded to prevent evaporation of water vapor.

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The endless chopped green onion cakes are sealed with clean steamed cloth and can be stored for several days without hardening.