【國宴大師•蔥花餅】山西面點大師公開黃金配比！外酥里軟，蔥香十足，涼了比麵包還

Pour 500g of all-purpose flour into a bowl, gradually add 550g of warm water (above 56℃), stirring in one direction with chopsticks until smooth. Brush a thin layer of oil on the surface of the batter to lock in moisture. Let it rest for 20 minutes.
Prepare the scallion filling: Finely chop scallion greens and scallion whites in a 1:1 ratio, totaling about 100g (2 liang).
Make the oil paste: In a bowl, combine 100g of flour, 6-8g of salt, the chopped scallions, and about 4 liang (2 liang) of hot oil. Stir well and set aside.
Roll out the dough, spread the oil paste evenly, and sprinkle with salt and flour if desired. Roll it up from top to bottom, cut into small pieces, twist into flatbreads, and flatten.
Preheat an electric griddle. Place the scallion flatbreads on the griddle, brush both sides with oil, flip, and cook until crispy and golden brown. Remove from the griddle and fluff with your hands. Done!

Inherited techniques, shared without reservation!

Lao Fan Gu was founded by Zheng Xiusheng (deceased), a master of state banquets, and Sun Lixin, another master of state banquets.