Scallion pancakes
Photo | Zeri Mom
Flour 300 grams of green onions 100 grams of lard residue 80 grams of salt to taste
1. flour into the basin, put about 100 milliliters of hot water at 80 degrees above the flocculent, and then add about 80 grams of cold water and kneaded repeatedly and softer dough, 20 minutes of relaxation. (Cover the bowl with a lid or a damp cloth to prevent the dough from drying out during the relaxation period).
2. Prepare the auxiliary ingredients, a handful of small green onions washed, and a little bit of diesel oil (diesel oil is left over from yesterday's boiling lard, you can omit it if you don't have it).
3. Small onions finely chopped into scallions, dregs of oil also chopped spare.
4. Chopped small onions, dregs of oil together in a bowl, add salt, cooking oil and mix well (because there is no shortening, so salt and cooking oil put some more, less terrific layer).
5. Loosen the dough on the board, no need to knead, directly into three small dough, slightly rounded can be.
6. Take a portion of the dough and roll it out into a long, thin circle, and sprinkle the chopped green onion from step (4) evenly over the top.
7. Fold both sides of the dough with the chopped green onion to the center. (This folded crust will keep the scallions inside, so they won't fall out easily.)
8. Folded and rolled from one side to the other, stretching and rolling again. (The advantage of stretching and rolling at the same time is that the cooked scallion pancake has more layers and is thinner).
9. Rolled and pressed the last part of the bottom of the dough, all done in a few minutes of relaxation.
10. Take a piece of the relaxed dough and gently roll it out and thin it out. (Do not roll out the cake hard, take it easy).
11. Pan or electric cake pan brush a thin layer of cooking oil, pan heat into the rolled out biscuits, cover and cook on medium heat. (Medium heat cooking, fire is too small cooking out of the cake is easy to dry, hard).
12. one side of the cooking golden brown, turn over and continue to cook, turn over several times until both sides of the golden brown, the cake is obviously loose scallion pancake is ready.
Tips:
1, pancakes should be covered, the cover produces steam will make the cake softer.
2, when the pancake is set on both sides, turn it over diligently, it is more helpful to come out of the layer and fluffy, which is the key to a good pancake.