Required ingredients: 500 grams of plain flour, 320 milliliters of warm water, moderate amount of cooking oil, green onion moderate amount, moderate amount of cornmeal

Necessary tools: pan/cookie pan

The first step: the plain flour plus warm water stirred into the wadding, underhanded kneaded into a smooth, slightly soft dough, covered with plastic wrap molasses for half an hour.

The second step is to make a shortbread during the molasses time. The shortening is a key step in the formation of the scallion pancake, and I have modified the shortening here by adding some salt and five-spice powder to the cornmeal, and stirring it directly into a fine paste with hot cooked oil or cold oil.

If you don't have cornmeal, you can replace it with low-gluten flour or medium-gluten flour, which is less stringy and more likely to produce layers.

The third step: after the dough is molten, don't knead it, just straighten it into a long tube and put down the same size of dough, don't put down the dough too small, you need to have some thickness for the pancake to come out.

Don't knead the dough after it's molasses, it's easy to make the dough tendon, the tendon is too big, it's difficult to roll the ice skin, the pancake will be relatively hard.

Step 4: Take one dough ball and cover the others with plastic wrap to prevent them from drying out. Press the dough directly into a flat surface and roll it out into a rectangular pie crust, spread a layer of shortening on top, don't be greedy, just enough shortening, and sprinkle a layer of chopped green onion on it.

Step 5: The following is the most important step to start, how to stack the pie out of the hierarchy, first of all, the cake with the "idea" evenly divided into thirds, two-thirds of a part of an average of six cuts or four cuts, the specific number of knives to be cut according to the size of your pie crust to determine the attention of the middle do not cut off, and then one by one to each part of the stack up. Then fold each part one by one, and finally use the biggest part to wrap the rolled up pieces of dough, and pinch the closing tightly to prevent leakage of pastry. The first thing you need to do is to make sure that you have the right amount of dough for the right amount of time.

This step makes it easier to roll out the pastry.

Step 6: Take out the first piece of cake and roll it out slowly and evenly on both sides to make a thicker

precious piece of cake.

Be sure not to roll too thin, or not easy to come out of the layers.

Step 7: Preheat the pan over medium-low heat and brush with oil, then put the cake embryo, brush the surface with a layer of oil to lock the moisture of the dough, cover the lid and start to cook, until the cake is browned, open the lid and turn over, cook until both sides are golden brown, then you can get out of the pan. Cover with a clean cloth and keep it covered, so that the moisture of the pancake can be preserved to the maximum extent, and it won't harden when it cools down.

The hot pan and cool oil pancakes will be more delicious;

Just cooked pancakes crust is very crispy, with a cloth cover after the skin will become soft, so you want to eat the outside of the crust is crispy inside the soft pancakes is best to eat right away;

No pan with a pancake pan pancakes, it is best to use the best adjustable fire of the pancake pan, pancake pan pancakes should be covered with the cover.