Scallion pancake
Overview
There are several ways to make scallion pancake. The characteristic of today’s pancake is that it is greased with oil. It is crispy on the outside and soft on the inside. It has a rich onion aroma. It is not complicated to make and is very delicious.
Tags
Ingredients
Steps
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Add 2 grams of salt to the flour to increase gluten, add 180 grams of warm water in batches, and stir into a large flocculation.
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Knead the dough with your hands, cover it and let it rest for five minutes before kneading until the dough is smooth.
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Apply a thin layer of oil on the surface to prevent sticking, put it in a plastic bag, and let it rest for an hour. This sealing effect is best.
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Put 20 grams of all-purpose flour into a small bowl, add 1 gram of refined salt, pour 30 grams of hot oil into it, and stir until it becomes fine. This will allow the dough to flow down and become thin.
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There is no need to knead the risen dough, roll it into long strips and divide it into equal portions.
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Take a piece of dough and press it with your hands as shown.
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Use a rolling pin to roll it into a large rectangular shape, not too thin.
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Spread an even layer of puff pastry.
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Sprinkle a layer of chopped green onions.
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Fold it like a fan.
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Grasp both ends with both hands and stretch.
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Roll up from one end as shown.
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Press the tail end of the flat plate onto the bottom with your hands.
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Start with the first plate and roll it into a round cake.
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Preheat the pan, add soybean oil, put in the cake base, cover and cook over medium-low heat for two minutes.
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Turn over and continue cooking.
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Flip it over two or three times until both sides are golden brown and the edges are swollen, which means they are done.
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Peel off one layer and take a look. There is a soft and thin layer inside.
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Picture of the finished product, its characteristics are: crispy on the outside, soft on the inside, golden color, and rich onion aroma.
