Cooking Steps

1. 

   Step1:1 slowly pour boiling water (120g) into high gluten flour (220g). Stir with chopsticks to form floccules, then add cold water (40g) and stir with a scraper to form a wetter dough. Wrap with olive oil preservative film and refrigerate for 30 minutes. Put the dough out on the silicone rubber pad sprinkled with dry flour and knead until the surface is smoot

2. 

   Step2:Mix the olive oil (30g) medium gluten powder (30g) salt (3G) evenly, and then divide the dough into 6 parts ～ roll a small part of the dough into long circles, and then apply it on the well mixed pastry and sprinkle some (many) scallions on it

3. 

   Step3:Roll it up from one side and tighten i

4. 

   Step4:Roll into a circle and press the tail on the bottom of the circl

5. 

   Step5:Press by hand until slightly thi

6. 

   Step6:Put the oil in the cast iron pot and heat it to 80% and then put it into the cak

7. 

   Step7:Pan fried until golden on both side

8. 

   Step8:Bake for 5 minutes on both sides of the oven to 150 degree

9. 

   Step9:Crispy Shanghai scallion cake is ou