Instruments: 300 grams of plain flour, 220 grams of hot water (not boiling water nor lukewarm water, to scalding hot) (according to the difference in the absorbency of the flour, you can reserve 10 grams), 1 handful of green onions or scallions, oil and salt in moderation.
Specific production steps:
1, flour and hot water with chopsticks to mix into extremely soft dough, you can see through the following picture of the dough, the dough is extremely soft, water is very large. Note that here, you need to use hot water that is suitable for scalding. Don't use boiling water (it will make the cake hot and sticky); don't use lukewarm water or cold water (it won't guarantee you a soft cake).
2, and then put the dough on a dry-floured board, hand knead it, here will be sticky hands, it is okay, we use a little less dry flour to prevent sticking. It's okay, we use a little less dry flour to prevent sticking. After the dough is kneaded well, let it rest and relax for about 20 minutes. If the air is humid, you don't need to cover it with plastic wrap or a damp cloth, but if the air is dry, you need to cover it with a damp cloth or a pot or something to prevent the surface from drying out.
3, small onions or scallions clean, chopped and ready to use. In summer, the supermarket shallots are quite cheap, if it is the winter season without small onions with parsnips instead, you how convenient how to come.
4, after the dough is loosened, roll it out, roll it thinner, first use a brush to brush a layer of oil, then sprinkle with salt, sprinkle it evenly, otherwise the flavor of the pancakes is not uniform (you can also add salt to the flour when you are making the dough), and finally sprinkle with minced green onions, green onions, and more flavor is enough.
5, and then along the side of the pie crust rolled up, rolled not too tight, a little bit to lift the crust to roll up.
6, all rolled up, the closing pinch, and then divided into 5 doses (I divided into 5, you feel free), both sides of the cut pinch, disk, press flat.
7, with a rolling pin to the pancake billet gently rolled thin round, here do not just roll one side, one side of the roll a few times after a flip and then continue to roll, and do not be too hard, the force should be gentle. Otherwise, the layers of the pancake are not obvious.
8, the bottom of the pan brush oil (I am directly with the oil pot pouring oil), the pancake billet into the pan, with medium-high heat pancakes. Our home stoves are generally natural gas, fire itself is not hard, so here to use medium-high heat pancakes, do not big fire, pancakes will be paste, do not small fire, the pancake will be a long time in the pan by the frying lead to serious loss of water, which led to the pancake hard.
9, one side of a good cooking and then turn over, the other side of the cooking, out of the pot in time to cover the steamer cloth and so on to prevent further evaporation of the water pancake.
10, such a cake, layered, fragrant, even if it is cooled, it is still soft, with the cake, and then fried a green vegetables or stewed a pot of vegetables, preferably with some meat and vermicelli and other vegetables, ouch, that's what a fragrance!
Tips:
1, the pancakes should be soft, and the amount of water should be large, use hot water to mix the noodles, and the process of pancakes should be on medium-high heat.
2, the text of the ingredients of the portion can be made 5 noodle bowl bowl size cake, you can according to the actual situation of discretionary increase or decrease.