The method of Shanghai onion cake

Cake body part

mid-gluten flour

250 grams

salt

3g

White granulated sugar

3g

boiling water

120ml

cold water

50 ml

Crispy part

Cooked lard 15g

mid-gluten flour

10g

A teaspoon of sunflower oil or other odorless oil.

salt

4 to 5 grams

chicken essence

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Chopped onion

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How to make Shanghai scallion cake?

Wash and chop onions, and weigh all materials for later use.

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Put lard, medium gluten flour, sunflower oil, salt and chicken essence into a bowl and stir until crisp.

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Add salt and sugar to flour, pour it into boiling water and stir it into snowflakes. Stir it with chopsticks. It will be very hot if you touch it with your hands.

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Slowly add cold water, knead into smooth dough, and put it in a fresh-keeping bag for 20 minutes.

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Divide the dough into 8 equal parts and roll it into cakes.

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Spread pastry evenly.

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Sprinkle with chopped green onion.

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Roll into long strips.

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Twist the strip, tie a knot, flatten it, and roll it into pancakes with a rolling pin.

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Fry in a non-stick pan until golden on both sides.