Scallion pancake
Overview
It's spring, fresh chives are on the market, and I want to eat scallion pancakes again. Charred on the outside, tender on the inside, crispy and delicious.
Tags
Ingredients
Steps
-
Hot noodles: Add 300 grams of flour to 160 grams of hot water in batches, and use chopsticks to stir into snow flakes.
-
Then add 40 grams of cold water and knead until the dough is smooth. You can put some peanut oil on both hands to make it easier to operate and will not stick to your hands.
-
Seal with plastic wrap or cover and let rise for twenty minutes.
-
Prepare the pastry: put 40 grams of flour into a bowl, heat 40 grams of peanut oil and add to the flour, stir evenly.
-
After the oil is cool, add appropriate amount of chopped green onion, salt and five-spice powder, mix well and set aside.
-
Divide the risen dough into eight portions.
-
Grease your hands and cutting board with oil, use a rolling pin to roll out the dough into a pie crust about 20cm in diameter, and spread with chopped green onion oil.
-
Roll it into a long strip from one end and pinch both sides tightly.
-
Roll it up along one side and flatten.
-
Use a rolling pin to gently roll it into a cake.
-
In an electric pan, add oil over medium heat. When the oil is hot, add the prepared scallion pancakes. Cover and cook one side for three minutes until both sides are done.
-
After frying both sides of the scallion pancake, there is no need to cover it. At this time, it is about 70% mature. Use a spatula to hold the scallion pancake and beat it repeatedly on both sides in the pan to make it crispy and layered. This process takes about three or four minutes. When both sides of the scallion pancake are golden and crispy, the scum is gone, and it is ready to be taken out of the pan.
-
The aroma of the prepared scallion pancakes is fragrant.
-
Crispy on the outside and soft on the inside, full of green onion flavor.
-
Thin layer upon layer.
-
Delicious!
