1. Appropriate amount of flour, add water and mix well
2. Knead into a dough, cover it with a slightly damp gauze, put it in a fresh-keeping bag, and seal it so that the surface is smooth and does not stick to your hands.
3. Take out after waking up overnight
4. Knead into strips
5. Cut into equal parts for later use
6. Add scallion oil to make scallion oil dough, and roll it into scallion oil cake
7. Fry in a frying pan until the biennial golden brown
8. Finished, scented
Tips:I have proofed the flour for a day and a night. When proofing, I covered it with a slightly damp gauze, then put it in a fresh-keeping bag and sealed it to prevent water loss;
Scallion Shortbread: Scallions, salt, MSG (very little), pepper, black pepper, olive oil, mutton (less than);
