Have made scallion pancakes a couple of times now, and the technique has improved quite a bit from before. This practice is in accordance with the 臸 Brunswick learned, I added some scallions, scallion aroma, but still do not have her inextricably linked, the future will need to continue to work oh.

Materials

Main ingredient: medium gluten flour 430g;

Accessories: oil 30g, salt, green onion

Scallion oil hand torn cake

1

Flour warm water stirred into flocculent.

2

Knead the dough and let it rise for 30 minutes.

3

Mix 30 grams of flour with 30 grams of hot oil to make a shortening.

4

Divide the dough into 3 parts and roll out into a rectangular shape. I'm not very good at it, it's all polygonal.

5

Brush with shortening

6

Put salt and chopped green onion.

7

Fold one side inward in thirds.

8

Fold over the other side.

9

Roll it across.

10

Cut horizontally with a knife, without cutting off the sides.

11

Roll from the bottom up.

12

Stretch outward while rolling inward. Let rise for 10 minutes.

13

Roll into a round cake.

14

Place oil in a pan and fry on low heat, turning when one side is set.

15

When both sides are set, rotate the crust and push it against the side of the pan with a spatula, tapping the top from time to time. The top of the pie is fluffy and can be picked up into strips on the way.

Tips

When the pie is shaped, turn the crust and push it with a spatula to the side of the pan, and tap the top of the pie from time to time. Make it fluffy.