Cooking Steps

1. 

   Step1:Add 160g of warm water and dough of moderate hardness to 270g of flour and put them in the cooking basin. Cover the surface with the preservative film and wake up for 30 minutes. Pour the flour into another small bowl. Add the melted lard one by one and mix it quickly. Finally, make the pastry in the right basin of the third picture. Chopped scallio

2. 

   Step2:The wake-up dough is divided into 8 small dough of uniform size. Then roll the dough into thin slices one by one (Note: in this step, the dough will stick to the chopping board. You can pour some cooking oil in your hand and then stick it on the dough. In this way, the dough won't stick when rolling). Brush a layer of pig pastry evenly in the thin pastry, sprinkle with salt and scallion, then roll up the strips a littl

3. 

   Step3:Put the long and thin strips into a round shape. This is the basic scallion cake dough. If you can't eat it all at once, put the dough into a fresh-keeping bag and refrigerate it (take it out one night in advance and refrigerate it. In winter, put it on the stove and defrost it naturally). Or if you do it at night, arrange the plastic wrap and refrigerate it (take it out 15 minutes in advance to wake up the dough).

4. 

   Step4:If you want to do this step, you need to fry it directly. Then wake up for 15 minutes after the dough is ready. Flatten it a little. Roll it into a circle (Note: this step still needs to dip some oil on both sides of the dough to prevent sticking, and it can better stick on the sesame). Dip in the oil. Dip some sesame and press it firmly. Put half tablespoon of oil in the pan. Fry over medium and low heat until both sides are golden brown.