Materials

500 grams of flour, 5 grams of salt, cold water, 1 handful of chopped green onion, 40 milliliters of sesame oil

Practice

1. Add salt to the flour and mix well, slowly pour in the water, mixing as you go until there are clumps, then stop adding the water, and then knead the dough vigorously with your hands. If you feel the dough is dry, use a spoon to add water one by one, rub the dough until the surface is smooth, and you can feel the elasticity when you press it with your fingers, then cover it with a damp cloth and let it rise for 1 hour;

2. Sprinkle dry flour on the board, take out the molasses-ready dough, and rub it vigorously again for 5 minutes until it becomes soft;

3. Roll out the dough into thin cakes about half a centimetre in thickness;

4. Sprinkle with salt, lightly pressed with your hands, then sprinkle with chopped green onion and sesame oil, and spread evenly with your hands;

5. Then gently roll up the pastry with one hand, and slowly pull the pastry outward with the other hand, aiming to make the pastry rolled up thinly and uniformly, and then finally roll it up into a cylindrical shape;

6. After rolling up the pastry, divide it into even quarters and pull up a dosage, and gently turn it over with both hands in the opposite direction to evenly wrap the chopped green onion inside, and then knead it round. Then knead it round, roll it out with a rolling pin, in the shape of a round cake, and roll out each dough in turn;

7. Put a proper amount of oil in an electric cake pan or a pan, wipe it well, burn it until it is slightly hot, put in the pasty, and if it is a pan, add a lid and cook it slowly over a low heat until the bottom turns brown, and then turn it over and cook it until the pasty is golden brown on both sides.

Tips

The number of layers of the pancake lies in the number of laps when rolled up, so in order to make layers of pancakes, the oil should be coated evenly, and rolled up as much as possible on one side of the pancake to pull the thinning of the side of the roll of the tight some, so that the pancakes will be layers of crispy; In addition to adding chopped green onion and salt in the pancakes, you can also add pretzels, minced meat, etc., the flavor is also particularly tasty; home does not have a pancake pan, you can use a flat bottomed pancake pan, you can use a flat bottomed pancake pan, and then turn over until both sides are golden brown. If you don't have a pancake pan, you can use a pan, cook on low heat, but add a lid, if the pancake is rolled out very thin, in the process of cooking, you can sprinkle a spoonful of water to ensure moisture, so that the pancake's texture will not be too dry, there is moisture will be softer, more flexible texture.