Guangdongscallion oilcakeIngredients:all-purpose flour250g, baking powder 4g, active dry yeast 5g, granulated sugar 30g, warm water 125g, scallions,peanutsoil, salt.Food Network

Guangdong scallionoil cakeSteps:

1. Dissolve the yeast in warm water and let it stand for 10 minutes.

2. Mix the flour with baking powder and granulated sugar, then add the yeast water. Stir with a chopstick until a smooth dough forms.

3. Place the dough on a plate covered with a lid to proof until it doubles or increases by 2-2.5 times in size; it should have a honeycomb-like texture inside when lifted.

4. Remove the proofed dough and knead out the air bubbles,

5. Use a rolling pin to roll the dough into a rectangle, spread oil and sprinkle salt, place scallions in the middle, cover with the side of the dough, and use the rolling pin again to roll it into a rectangular shape. Roll it up from top to bottom to form a tube, then press each 25g piece into a long strip by hand.

6. In summer, directly place the raw pieces in the pot covered with a lid for proofing for 30-60 minutes until they rise.

7. Then cook over high heatsteamingfor 10 minutes, then freeze and use a non-stick pan to fryscallion oil cakeuntil both sides are golden brown.