Baked dough hand-shred scallion pancake

Overview

I still remember that after class in college, I would always run to the school gate and buy two fragrant scallion pancakes. The smell was really fragrant. Whenever I get the scallion pancakes that have just come out of the pan, I can’t wait to stuff them into my mouth, blowing on them and biting them at the same time. The sight of eating them makes me laugh when I think about them. I can never forget the taste of scallion pancakes, so scallion pancakes are also a frequent visitor in my house. Generally, there are two ways to make scallion pancakes: dead noodles and fermented noodles, each with its own merits. This time I made the hand-shredded pancakes with fermented dough, which tastes softer and softer.

Tags

• staple food
• home cooking
• pregnant women
• maternity
• cake
• fast food
• lunch
• flour
• oil
• onions
• sesame
• sichuan pepper powder
• sugar
• warm water
• yeast
• salt

Ingredients

Steps

1. 1 Put the main ingredients into the bread machine and knead it into a ball. I knead it for 15 minutes and ferment it

   

2. 2 Chop the green onion, add salt, pepper powder, and sesame seeds to 40 grams of flour, then pour in 40 grams of heated oil, mix well to make a puff pastry

   

3. 3 Let the dough double in size

   

4. 4 Do not vent, just divide into 7 portions

   

5. 5 Grease a silicone mat with some oil, roll it into a thin rectangle, brush with pastry and sprinkle with sesame seeds

   

6. 6 Roll up

   

7. 7 Flatten the strip and cut it in the middle with the cut side facing up

   

8. 8 Stretch and roll up at the same time, wake up for 15 minutes

   

9. 9 Roll into a round shape and let rest for 15 minutes

   

10. 10 Preheat the electric pan, add oil, and fry until golden brown on both sides