200g of gluten flour, 100g of boiling water, 1-2 small onions, salt to taste, oil to taste

Hot noodle and scallion pancake practice

1. Boil a small kettle of boiling water ahead of time, and pour it into the flour in a circle, and then use chopsticks to stir into flocculent shape, and then when the temperature drops to a level that is not too hot to the touch, gather the noodles together into a ball with your hands, cover it with plastic wrap, and put it aside to wake up for about 15 minutes.

Tips:

1. The temperature of the water used to make the noodles should be higher, preferably freshly boiled.

2. The dough will be sticky at the beginning, but basically it will be enough to form a ball, so you don't need to knead it until it's smooth, so you can put it aside to wake up for a while and then knead it again.

3. You can knead the dough one night in advance, seal it up and put it in the refrigerator to chill, and then use it the next morning.

2. Wash and drain the scallions, and cut them into chopped scallions.

3. Sprinkle some flour on the counter (to prevent sticking), put the dough on the counter, knead it into a long strip, and then divide the dough into 3 equal parts.

Tips:

1. If the dough sticks to your hands, sprinkle a little more flour on it, it will work better.

2. The dough can be divided into several portions to cook several pancakes, so feel free to adjust according to your personal preference.

4. Take one portion of the dough and set the rest aside in plastic wrap. Knead the dough, then use a rolling pin to roll out the dough into a long, thin oval, brush with a thin layer of oil, sprinkle evenly with a pinch of salt, and then spread a layer of chopped green onion.

Tips: To prevent sticking, sprinkle a moderate amount of flour when rolling. The amount of salt and scallions should be according to personal taste.

5. Roll up the pastry, then place it vertically, pinch the top seal tightly with your hand, rotate the pastry while pressing down gently with your palm, flatten it to form a cake embryo, sprinkle it with a little flour to prevent it from sticking, and then roll it out roundly and thinly.

Tips:

1. Roll the pastry as tightly as possible for more layers.

2. In order to make the layers of the cake more even, you need to turn it over frequently when rolling it, roll it a few times on one side, turn it over and roll it again.

3. When you first start rolling, the dough tends to shrink back, so roll it out a few times and then wake it up for a while and then roll it out again, so it's good to roll it out. If you prepare the dough in advance, and wake it up sufficiently, it's good to roll it out.

6, the pan is hot, dripping into the appropriate amount of oil brush, into the pastry, heating over medium heat until the cake embryo slightly bulging after the flip, continue to cook, during the flip 2-3 times, until both sides of the golden brown, sheng out of the cut into four parts.

Tips:

1. The heat of the first pancake will be a little difficult to grasp, too little fire will not be colorful, too big and easy to paste, but also need to be diligent to turn over and observe.

2. No oil can also be more healthy, but it is not easy to cook a nice golden brown, the taste is not crispy.