Recipe:

Corn oil 30 grams, 60 grams of gluten flour, chopped scallions, five spice powder, salt .

The pastry ingredients?

200 grams of gluten-free flour, 2 grams of salt, 100 grams of boiling water, 30-40 grams of cold water,

Pastry practice:?

1, flour and salt into a large bowl, rushed into the boiling water with chopsticks and quickly stir, then add cold water and mix well with your hands into a smooth dough, covered with a damp cloth molasses more than 20 minutes.

2. Prepare the shortening ingredients: put the flour, chopped green onion, five-spice powder and salt into a heat-resistant container, pour in the oil when it's very hot (smoking), and mix well to form the shortening.

3. Take one portion of the dough and roll it out thinly, coating the surface with shortening.

4: Roll it up and make a long strip.

5: Roll up the strips into a spiral ball of dough.

6: Flatten it with your hands and roll it out into a pancake.

7: Heat a little oil in a pan (just enough to moisten the pan) and add the pastry.

8. Slowly cook on low heat until both sides are colored and cooked through.

Tips

You can make about 12 pancakes/breakfast for three people.