Scallion Pancakes Directions and Recipes:

Main Ingredients: 500 grams of wheat flour with wheat aroma, 6 grams of salt, green onion to taste, 45 grams of wheat flour with wheat aroma (shortening).

Accessories: 330g of warm water, 50g of cooking oil.

Steps:

1, take 500g of flour, add salt and mix well, then pour in the warm water slowly, stirring with chopsticks while pouring to make it free of dry powder. Then, use your hands or a bread machine to mix the dough into a smooth ball of dough, then spread a layer of cooking oil on the surface of the dough and cover it with plastic wrap to allow it to rise at room temperature for half an hour.

2. To prepare the shortening for the scallion pancakes, take 45 grams of flour and mix it with 50 grams of cooking oil. Meanwhile, chop the scallions and set aside.

3. Take the dough and divide it into 8 equal parts. Or divide into as many as you want.

4, take a dough rolled into a regular rectangular sheet, as thin as possible, the thinner the more layers, in the rolled out sheet on the shortening, and then sprinkle with chopped green onion.

5. Fold the top and bottom sides to the center, spread the surface with shortening, and fold again. Pull the folded dough strip slightly, roll it up from the inside out, and press the bottom well. Make all 8 dough balls in turn.

6: Take the first rolled dough and roll it out until all the dough is finished.

7: Brush the preheated pan with a thin layer of oil, add the scallion pancake, brush the top of the scallion pancake with a thin layer of oil, cover the pan with a lid, turn on the heat, and sauté for about 1 minute, until the surface of the scallion pancake puffs up.

8. Turn and cook the other side until both sides are golden brown.

9, crispy outside and soft inside the green onion pancake out of the pot, layer after layer, delicious!