The key to making hot pancakes soft and fragrant is to first wrap the inside of the pancake with chopped green onion, then make it into pancakes, and bake until both sides are golden. The specific method is as follows:

Main ingredients: 350 grams of dough

Accessories: 2 grams of salt, 3 grams of cooking oil, 180 grams of hot water, 40 grams of cold water, 50 grams of chopped green onion

1. Preparation Very tasty dough and chives.

2. Chop the chives into pieces and set aside.

3. Divide the dough evenly into 5 small pieces.

4. Take out a small piece of dough and roll it into a thin sheet.

5. Apply cooking oil, sprinkle some salt, and sprinkle with chopped green onion.

6. Roll it up horizontally from top to bottom into a long strip.

7. Then roll up the long strip in circles, and finally press the end to the bottom of the dough.

8. Use a rolling pin to roll the dough larger. You don’t need to roll it too thin.

9. After the pot is hot, put the cake in without brushing oil and bake slowly.

10. When the bottom side is golden brown, turn it over to the other side.

11. Completed.

Note:

Part of the water used for hot noodle cakes must be hot water. The larger the proportion of hot water used, the softer and waxier the baked cake will be.