Homemade scallion pancakes, with golden color, crispy outside and tender inside, layered, and pleasant scallion aroma, is a very authentic and delicious homemade staple food.

Specific production method

The first step: prepare the ingredients. Plain flour moderate amount, green onion moderate amount. (Large green onions, parsnips are fine)

Step 2: Pour warm water into the flour and stir to form a floury consistency.

Step 3: Form a smooth dough, then cover with plastic wrap and let rise for an hour or more. (The dough for pancakes must be soft. In addition, if you leave the dough to rise long enough, the pancakes will have a good texture)

Step 4: While the dough is rising, start preparing the shortening. Chop the green onions and set aside. (Be sure to chop the scallions a bit for a better texture.)

Step 5: Add 40g of flour, 2g of salt, and 40ml of cooking oil to the scallions and stir well to make the shortcrust pastry.

Step 6: Remove the dough from the bowl and knead it on a lightly floured board.

Step 7: Divide the dough into equal pieces.

Step 8: Take one small dessert and roll it out.

Step 9: Spread a layer of shortening on the pastry.

Step 10: Roll up the pastry from one side and pinch the joints tightly.

Step 11: Loop the pastry from one end.

Step 12: Roll out the pastry into an even thickness.

Step 13: Pour a moderate amount of oil into the pan, then put the pancake into the pan and start cooking on low heat.

Step 14: cook until the pastry side of the golden brown when the flip, until the cake is ripe, double into a golden brown can be. (You can use an electric pie pan to do this with a little less effort. If you use a regular pan, make sure to keep the heat low the whole time, or it will be easy to batter)