Scallion Thousand Layer Pancake

Overview

How to cook Scallion Thousand Layer Pancake at home

Pour 270 grams of all-purpose flour into 100 grams of boiling water, mix quickly with chopsticks, then pour in 80 grams of cold water, 20 grams of cooking oil, and 2 grams of salt to form a dough. Knead until the dough is smooth, soft, and not sticky. Let stand for 30 minutes (if you feel the dough is too wet during the kneading process, you can add some flour appropriately)
When the dough rests for 30 minutes, you can make the pastry part. Put 60 grams of cooking oil, 3 grams of salt, 20 grams of chopped chives, and 60 grams of all-purpose flour in a bowl and stir evenly with chopsticks. Set aside.
After 30 minutes. Sprinkle some flour on the silicone mat to prevent it from sticking. Use a rolling pin to roll the dough into a large, rectangular shape. After rolling it out, spread the puff pastry evenly on the sheet.
Then roll it into a big roll little by little.
Divide into 4 equal portions with a spatula.
Then close the cuts at both ends of each portion. The dough is relatively soft and easy to tighten. It must be tightened, otherwise the dough will leak.
Next, flatten the dough with both ends closed, and roll it out gently with a rolling pin. Do not roll it too thin, as it will break the dough
Pour some oil into the pan, not too much. Fry until golden brown on both sides.