Hand-pulled pancakes
Overview
The freshly baked hand-shredded pancakes are layered in layers. The outer layer is golden and crispy, and the inner layer is soft and white. The aroma of scallion oil is assimilating to your nostrils. If you don’t eat vegetables, you can also eat a large piece.
Tags
Ingredients
Steps
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Weigh the ingredients and set aside. Cut the chives into finely chopped green onions, then add the five-spice powder, salt, sesame oil, and black sesame seeds, mix well and set aside.
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Gradually add appropriate amount of hot water to the flour, knead into a smooth dough and let it rise for 20 minutes.
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The risen dough is rounded again.
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Roll it into a thin cake, just as thick as the bun skin. Brush evenly with the oil and salt mixture mixed in advance. Then use a knife to cut every five centimeters without cutting around.
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Roll up from bottom to top. Stretch it out as long as possible. Fortunately, my Youzhibao kneading pad is relatively large. There is plenty of room for opulence.
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Roll up in a spiral shape from one end.
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Flatten and roll into pancakes. Make it as round as possible. You can place it on the kneading mat and roll it against the circular pattern.
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Hot pan and cold oil. Put in the cake base. I used an electric baking pan, which made it easier to be lazy.
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It's done until the indicator light of the electric baking pan turns off automatically. Golden for two years, crispy on the outside and soft on the inside. A little picking with chopsticks will tear it apart into hand-pulled pancakes.
