The fermented scallion pancake is softer and thicker.

Suitable for people with a weak appetite, a very delicious staple food.

(Expand) Ingredients Ingredients Flour 250g Yeast 3g Water 150g Accessories Salt 2 tablespoons Green Onions 100g Step 1. Mix flour, yeast and water, knead into a ball, rise in a warm place until about 2.5 times the original size, deflate, and divide into two

dough, roll it into a round shape.

2. Roll it out into a round cake. Because it is fermented dough, the dough is relatively elastic and easy to shrink. You can roll it out again.

After rolling out, apply a layer of oil on top.

3. Sprinkle half a spoonful of salt evenly.

4. You can lift the dough and dip it back and forth to make the salt more even.

5. Sprinkle a large amount of chopped green onion evenly.

6. Roll up the edges of the cake.

7. Roll into rolls.

8. Twist 2 turns.

9. After forming into a ball, roll it out into a cake.

10. Add a little more oil to the pot, set it to medium heat, add the pancakes, and when one side is browned, turn over and cover, turn to low heat, and wait until the other side is browned before taking it out of the pan.

Tip: This amount of dough can make 2 cakes.

Most of the usual scallion pancakes are made of hard flour and do not need to go through the fermentation step.

The pancakes made this way are thick and soft.

Suitable for people with a weak appetite.

Add as much green onion as you like.