Scallion Oil Finger Cake
1.
Add sugar and salt to the flour and knead the dough with warm water slightly hotter than body temperature at about 50 degrees to form a gluten-like dough with a smooth and non-sticky surface.
2.
Divide the kneaded dough into six equal parts
3.
Round, press into a pie and relax for at least 30 minutes. If there is not enough space, fold it up and put oil on each piece of dough to prevent sticking.
4.
Melt the butter into a liquid, let it stand for a while, mix it with the scallion oil, and don’t want the white sediment on the bottom layer
5.
Spread some oil on the chopping board and roll out the loose dough; first roll it out on both sides, roll it long, and then roll it up and down. If the dough is loose, basically just pull it, just at the corners. Use a rolling pin to roll out the position, roll out into a big rectangle, sprinkle with chopped green onion and salt
6.
Fold the dough inward, fold it, not roll it up, fold it about 2-3 times
7.
Roll up from a section like a "6", pick it up, after a round, stack up
8.
Finally rolled into the picture
9.
The finished cake base, greased to prevent sticking, put it in the refrigerator to relax for at least 1 hour, preferably overnight
10.
Take out the loose cake embryo and pat it flat. Roll it out into a dough cake shape. Be careful not to be too flat at this time, otherwise the layer will not be good. The thickness should be moderate. Of course, you can also use silicone oil paper or plastic wrap to separate one. The cakes made by Zhang Zhang are sealed and frozen. When you want to eat, you don’t need to thaw them and fry
11.
No need to put oil in the pan, just fry until golden on both sides
12.
Pancakes
13.
Spread an egg, press in the fried cake when it is half-cooked, and continue to fry until the egg is cooked. This way, it is more delicious and more delicious. With a glass of corn juice and two pieces of fruit, it is a delicious breakfast!
