1. Scallion Pancakes
Ingredients
2 and 1/2 cups flour, 3/4 cup boiling water, 1 egg, 1 tbsp finely chopped green onion, 1 tbsp sesame oil, 1/2 tbsp lard, 1 tsp salt
Methods
1.) Stir boiling water into the flour and mix with chopsticks, then add the egg and mix well. Knead to form a dough and let it rest for 20 minutes.
2.) Divide the dough into 6 pieces, flatten each piece, and shape into a thin round with a rod, sprinkle with 1 tbsp green onion, a little sesame oil, lard and salt. Fold the dough inward from both sides and flatten with your hands. Then, use a stick to form a circle about 0.5 centimeters thick.
3.) In a pan, add a tablespoon of oil and fry the crust slowly.
2. Self-raising flour and scallion pancake
Materials
Self-raising flour 200 grams, green onion at random, hot water (is the side and the noodle while the amount of)
Practice
1. Pour the hot water into the flour while stirring the chopsticks into the block; and then change the hands of the dough block kneaded into an even surface smooth dough; kneaded dough with a damp cloth cover, molasses 30 minutes (more molasses, the dough will be more than enough), and the dough is not too much. Mellow the dough for 30 minutes (more time will make the crust softer).
2. Form the dough into dosage forms, take one of the dosage forms, knead it, then flatten it with your hands and roll it out with a rolling pin to form a thin pancake.
3. Sprinkle salt and oil, then sprinkle an even layer of chopped green onion, and slowly roll up along the edge of the cake.
4. Roll it into a long strip, wrap it in a circle along one end, press it with your hands to form a flat pancake, and then roll it out again with a rolling pin to form a thin round pancake.
5. Make four cuts in the pastry and fold it over bit by bit. Fold it into a square and press it again to form a pancake.
6. Brush the pan with oil and place the pancake on low heat until golden brown on both sides.
3, crispy scallion pancakes
Materials
250 grams of gluten flour (230 grams of which is used to make the dough, and the other 20 grams of which is used in the operation), 110 grams of lukewarm water, scallions (green part) 20 grams, 50 grams of vegetable oil (lard is better), salt to taste.
Practice
1. Warm water and flour;
2. Hollow out the center of the flour, pour water into the center in batches, and knead the water evenly with your hands;
3. Knead into a dough, and then molasses for 30 minutes while you prepare to cut the scallions into fine green onions, which can be sprinkled with the appropriate amount of salt to soften the scallions so they won't poke through the dough when you roll out the dough;
4. Divide the dough into 3 Take one of the sections, sprinkle dry flour on the wrench, and roll it into a round cake;
5. Use a small brush to apply a layer of oil on the cake surface;
6. Sprinkle with salt, and if the chopped green onion has already been pickled in salt, pay attention to reduce the amount of salt;
7. Roll up the cake;
8. Roll up again, the rolled side up, flatten, re-roll into a thin round cake Figure 11;
10. pan in the oil heat to 9 minutes hot;
11. Fry until both sides of the golden brown can be.
4, sweet scallion pancakes (this practice from Xiaoyuanzi)
Materials:
180 grams of low gluten flour, boiling water 135ML, a little salt, chopped scallions moderate (as long as the green part of the scallion, white rolled easy to get through the crust), cooking oil moderate (lard effect will be more sweet and crispy, there is no can also be used in place of vegetable oil, ghee or cream)
Materials:
This is the first time in the history of the world that the Chinese people have been in the middle of the world's most important and most important thing is that they have been in the middle of the world for many years.
Practice: put flour, boiling water and a little salt in a large bowl and knead into a smooth dough, cover with a damp cloth and let rise for half an hour.
See photo:
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Crispy Scallion Pancake
Ingredients
2 cups of gluten free flour, salt, 4 tsp sesame oil, 2 chopped scallions, 4 tbsp sesame oil, 0.5 cups of boiling water, 0.5 cups of cold water
Practice
1. Add boiling water to the flour, and use your hands or chopsticks to make it into snowflakes; add cold water; knead it into a dough and leave it to molasses for at least 20 minutes
2. Divide the molassed dough into 4 equal portions, and roll out each portion into a thin sheet, rubbing the sheet with a tablespoon of sesame oil and sprinkling it with salt, and then slice it into thin strips of one centimeter in width
3. Grab the thin strips together, and pull them out to the right and left
4. p>5. Roll out into thin cookies (2-3mm, I think)
6. Heat a tablespoon of oil (rippling but not smoking) over medium heat, place the biscuits in, wait for half a minute, change the heat to low, and brown the biscuits on both sides.
7. Repeat steps 1-4 for the remaining patties.
8. If you can't eat them all at once, put the extra pancakes in a plastic wrap bag for the freezer to push out as much air as possible; use plastic wrap to separate the pancakes from each other to prevent them from sticking together.
Tips
1. When kneading, add the water slowly. 2. When frying, put more oil can be, the oil should be hot and then put the cake, the cake will not absorb too much oil.