Cooking Steps

1. 

   Step1:First of all, 500g high flour is used to wash and scald with 150g boiling water while stirring. This is called scalding. Then add cold water and melted butter. Knead into a ball, and wrap it in a pocket. Wake up for 20 minutes. Prepare chopped shallots during the period. As shown in Figure 1 - scalding with boiling water. Make sure that boiling water is not warm water Figure 2, add liquid butter and cold water. Butter is fragrant. Corn oil can also be kneaded into a ball as shown in Figure 3. It does not need to be smooth. When it is kneaded into a ball, it can be wrapped in a pocket as shown in Figure 4 20 minute

2. 

   Step2:Chop the shallots and finely chop them again. Why is it better to be smaller? Because the scallion cake is very thin. If the scallion is too big, it will be easy to top out. So try to chop it up as much as possible. Sprinkle with fine salt. The scallion will gradually wilt and become soft for standby

3. 

   Step3:Wake up dough. It's in good condition. It's smooth and smooth. My desk is a silica gel pad. Lightly smear a layer of corn oil on the silica gel pad. It'll be easy to operate. Gently knead the dough and divide it into 8 parts with a cutting knife. Each is about 105g

4. 

   Step4:Then roll it out with a rolling pin. Roll it out slowly. Don't use too much oil. Too many sides won't stick to the silica gel pad, and it will shrink back. If you don't roll it out, it's too thin and hard to lift it. So you can lightly smear it with your hands. Don't worry about the state of the surface. You can really roll it out to be transparent. The more transparent it is, the better. Then you can lightly smear a layer of vegetable oil with your hands, and sprinkle a small amount of fine salt on it. Measure yourself. Because of the green onion There is also a little salt, so just a little amount of it. Take a small amount of green onion and daub it well. Fold the dough layer by layer in the way of folding. Just like a fan. Don't need to be more delicate. The more layers, the better. Fold it up. Gently dish it up. Press the tail under the dough. Make the dough PI. Finish all in tur

5. 

   Step5:First, apply a little oil and salt on the dough

6. 

   Step6:Sprinkle with Scallio

7. 

   Step7:Gently lift along the edge and fold it up. It doesn't need refinement. Just fold it up. Don't roll it up

8. 

   Step8:All done. Dish along one side. Press the end under the cak

9. 

   Step9:It's a good way to push the tail in

10. 

    Step10:All of them should be done in turn. During the process, they can be covered with plastic film to prevent drying

11. 

    Step11:First lay a piece of baking oil paper, put it on PI, and then cover it with a plastic film. Then you can roll it out

12. 

    Step12:After rolling, it doesn't need to be lifted. It's frozen directly. When it's hard to eat, it's hard to ea

13. 

    Step13: