Scallion pancakes are my family’s favorite staple food. Sometimes two pancakes are already baked before they are completely baked. If the scallion pancake is well made, it can be used as a staple food or a snack, and it is not afraid of getting cold.

If you want to make layers of scallion pancakes, first of all, the scallions and oil cannot be missing. Otherwise, there will be no scallion flavor and no layers; also, the techniques can be diverse. Today I will introduce two different methods. Whichever one appeals to you, give it a try.

The first method:

Dough: 500 grams of all-purpose flour, about 150 grams of boiling water at about 80 degrees, about 200 grams of cold water

Puff: all-purpose flour 50 grams, about 60 grams of olive oil, half a green onion, 3 grams of salt

Oil for pancakes: appropriate amount

Pan for pancakes: cast iron pancake griddle, electric pancake griddle, pan Can

The production process:

1. Put the flour into the basin;

2. Let the boiling water dry for 5 minutes and then pour it into the flour;

3. Mix half of it into dough. There is no strict amount, just estimate it;

4. Pour in cold water and use chopsticks to stir it into small lumps;

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5.

Use chopsticks to stir the dough into a ball. It should be all wet and there is no dry powder at all. If there is still dry powder, add a small amount of cold water until it can be stirred into a ball. Just press it with your hand until it becomes as soft as pressing a small face; I weighed it and found that the flour was 500 grams, and after adding water it was 855 grams. That means 355 grams of water was added, which is about 70% of the amount of flour;

6.

Knead it into a ball slightly with your hands. Do not knead it too much. Because the hot water is scalding the noodles and there is a lot of water, it will be a little sticky, so just form a ball and wipe the surface. A layer of vegetable oil, then cover with plastic wrap and bake for at least 30 minutes before use;

7. When baking the noodles, process the pastry. The pastry can make the cake layered better: 50 grams of flour, 3 grams of salt Gram into a small bowl;

8. Pour about 60 grams of olive oil into a small pot, other vegetable oils can also be used. When the oil is hot and starts to smoke, turn off the heat;

9. Pour the oil into the flour slowly to prevent it from boiling out of the bowl;

10. Use a spoon to make it neither thick nor thin, and it will flow down smoothly when you scoop it up. If it is too dry, you can add a little more cold oil to adjust; after adjusting, set it aside;

11. Take half a green onion and cut it into fine pieces. There is no problem if you use spring onions or chives. Ah;

12.

Knead the dough in a basin until it is smooth, and knead all the oil on the surface into the dough. The dough is not sticky and is very moist. Take it out and put it aside. Place the dough on a kneading mat and divide it into two portions; if you don’t have a kneading mat, you can also use a chopping board. Sprinkle some flour to prevent sticking;

13.

Put the unused dough in the basin. , cover it with plastic wrap to keep it moisturized; let this piece of dough last for 5 minutes, then roll it into a rectangular shape with a thickness of about 3 or 4 mm. The dough can be rolled into various shapes at will. If it shrinks as soon as it is rolled, it means that it needs to be rolled out for a while;

14. Spoon half of the pastry onto the dough, spread it evenly with the back of the spoon, and sprinkle half of the chopped green onion evenly on top;

15. Fold the dough from right to left 1 /3, cover the dough;

16. Then fold the left dough to the right, make the dough fit together, and roll it out slightly thinner with a rolling pin;

17. Use a scraper or Use a knife to cut the three-fold dough into 9 equal parts;

18. For a group of three strips, take one of them and coil it into a circle, while stretching the dough and making the dough fit tightly together; Form into a round cake;

19. The three round cakes are plated, and the ends are pressed under the cake. These are the raw materials of the hand cake;

20. Take one of them Roll out a cake dough into a thin pancake about 3 or 4 mm thick. Thin ones will cook faster and the layers will be clear; thick ones will cook slower and the skin will be slightly thicker after layering;

21.

I use an old-fashioned cast iron pan. Pour a little oil and heat it over medium-low heat. Place the pancake in the pan. When the bottom is set and there is a swishing sound after turning, you can turn it over; use a thick-bottomed flat pan. A frying pan or electric baking pan can also be used;

22. Turn both sides twice after a while to heat more evenly. The color will be light yellow. Turn it over gently and the layers will come out directly;

23. Pour the cake onto the chopping board, pick it up with chopsticks, and make sure the layers are distinct. Eat it while it's hot, crispy on the outside and tender on the inside. If you can't eat it in time, cover it with a damp cloth or a large basin to prevent the surface from drying out.

Complete the remaining dough in sequence.