How to make scallion pancakes that are layered, crispy and delicious, which is most suitable for children?

A friend left me a message, saying that "rare" possessions should be "done" for something? No, here comes the "dry" one~ The "chive pancake" has a very high serving rate in my house today. As you know, our family has already upgraded to a family with three pastry heads, and the brand includes I also started to learn how to "order food", and every once in a while I would name people who wanted to eat this cake. But fortunately, this pancake is easy to make and is not troublesome at all. The freshly baked scallion pancake is yellow in color, crispy layer by layer, and has the refreshing fragrance of green onions.

Everyone should eat scallion pancakes, but did you know that there are many different ways to make small scallion pancakes. In the past, I have taught you how to make scallion pancakes using the old Shanghai scallion pancake method and the animal oil version of scallion pancakes. Today, I will share with you how to make scallion pancakes using the sour dough method. The same scallions are full of fragrance, but the difference is that the scallion pancakes made with dead noodles are chewy and chewy, while the scallion pancakes made with awakened noodles have a crispy skin and a soft and refreshing inside. They have a richer texture and are easier to absorb and digest. Wheat flour shallot salt vegetable oil. Step 1

First, mix the flour and water into floc to form a slightly soft dough, cover it and let it rest for 30 minutes. Take a piece of dough and roll it into a pancake. Step 2

After that, apply a layer of oil on the top of the pancake, sprinkle a small amount of green onions and salt. First fold it horizontally into wide strips and then vertically into a square. Use a rolling pin to flatten it so that the folded pancake has clear layers. Step 3

Finally, grease the baking pan and put it into the cake base. Run the air fryer. You can also use an electric pan or a wok to fry it and start eating. The scallion pancakes are crispy on the outside and tender on the inside. Just make it. If I like you, you can take a look at it~

My uncle’s tips on how to knead the dough with warm water can make the cake more elastic and stronger, and the baked cake tastes better. ; The mixed dough must be dough-melted, the purpose is to make the dough naturally steamed and soft, and the pancakes will be soft and layered.