What is the practice of Shanghai scallion cake?

The practice of old Shanghai onion cake;

1. Take flour 10g, edible oil 10g, add salt, and make moist and soft cakes; Wash shallots and cut them into chopped green onions for later use;

2. Add 80 grams of boiling water to the remaining flour and stir it into snowflake shape, then add 60 grams of warm water and stir it evenly, then knead it into a very soft and thorough dough, and cover it with a wet cloth for 20 minutes; If you feel too wet and sticky, oil it;

3. Pick the baked dough into appropriate dosage, put it on the oiled panel, roll it one by one and knead it into round strips, and then press it into round dough pieces by hand;

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4. Spread the pastry on the dough, sprinkle with chopped green onion, then roll it into a long strip from one end of the dough, then roll it into a disc from one end of the strip, flatten the noodle dish moderately, and sprinkle with sesame seeds (optional);

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5. After the pot is hot, put the oil, add the scallion cake blank, fry for 2 ~ 3 minutes, and then turn over and fry; Brush oil before turning every time and fry until both sides are golden.

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6, tips: the dough is best soft, let the surface eat through the oil after baking; Authentic old Shanghai scallion cake needs to put a piece of suet when it comes to chopped green onion, and it doesn't need to be deliberate; Use low heat when frying. Don't add too much oil in the pot at a time, just turn it over and brush it every time.