Flour

250g

Boiling water (100C)

120ml

Cold water

50-60ml

Oil

50g

Scallion

Moderate

Salt

How to make homemade scallion pancakes

Put the flour in a container, add boiling water, and stir well with chopsticks to make it snowflake-like.

Add the cold water and knead the flour with your hands until the surface is smooth, wrap the dough in plastic wrap and let it rest for 30 minutes.

Roll the dough into a long strip and divide into smaller pieces of about 25 grams.

Place the dough on a flattened board and flatten it.

Roll the dough into a thin sheet.

Brush with oil and sprinkle with salt, then sprinkle with chopped green onion and brush well.

Fold the sheet from front to back as you would a fan

Finally fold it into a strip about 1cm thick

Then coil the strip, tie it in a loose knot and press the end of the dough underneath the cake

Flatten it slightly with your hands and roll it out with a rolling pin to a thickness of about 0.5cm.

Take a pan, heat the oil over low heat, add the pancake and cook both sides until golden brown.

Tips

There are two important points, one is that the hot water should be poured evenly when the dough is made, and mixed while pouring, swelling and pasting, the hot water should be added at once in the modulation, not adjusted after the dough is formed. Before kneading the dough, remember to add cold water evenly to increase the consistency and elasticity of the dough. Secondly, when making the finished product, the dough should be rolled out thinly to make more layers of cakes, and it will be more crispy