Take 10 grams of flour and cooking oil together, add salt to a softer pastry; wash the shallots and cut into chopped green onions;
Add the remaining flour to 80 grams of boiling water and mix it into a snowflake shape, then add 60 grams of warm water and mix well, then knead it into a very soft and thoroughly dough, cover it with a damp cloth for 20 minutes; if it feels too wet, stick it to the oil;
Pour the kneaded dough into a suitable size agent, place it on the oiled panel, roll the oil one by one and knead the round bar, then hand it into a round dough;
Apply a pastry to the dough, sprinkle the chopped green onion, then roll up the long strip from one end of the dough, then roll it from the end of the strip into a dish, flatten the pan and sprinkle with sesame (optional) );
After the pan is hot, put on the oil, add the scallion cake, fry for 2 to 3 minutes, then the cake surface appears yellowish, then turn over and fry; brush each time before turning over, fry until golden brown on both sides Can be out of the pot.
The dough is best to be softer. After the simmering, let the surface be thoroughly oiled; the authentic old Shanghai scallion cake should be put on a piece of oil when it is rolled into the chopped green onion. No need to deliberate; use small and medium fire when frying, not once in the pot. Too much fuel, just brush it once every time you turn it over.