Ingredients ?

Low-gluten flour 250g

Rolling boil water 150ml

Salt moderate

Vegetable oil moderate

Scallion moderate

Oven version of the scallion pancake practice ?

Put the low gluten flour in a container and stir it while pouring boiling water until it becomes cotton wool, knead it with your hands until the surface is smooth and let it rest for 20 minutes.

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Prepare the oil and salt and chopped green onion.

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Take 1/4, flatten it and then roll it out with a rolling pin into a thin piece.

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Brush a layer of oil on top, sprinkle some salt and some chopped green onion.

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Fold from the narrow side to the wide side to form a strip.

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Finally fold into one centimeter thick strips.

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Then ball up the strip and flatten it.

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Use a rolling pin to roll out the cake into a thin pastry, depending on the size of the baking sheet.

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Place greaseproof paper in the baking dish, brush both sides of the pie embryo with a moderate amount of oil, put it into the preheated oven, 220 ℃, bake for ten minutes, turn over the other side, bake for another ten minutes.

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Ding ding, fragrant and crispy scallion pancakes out of the oven.