It’s not enough to eat just one-----salt, pepper and scallion pancakes

Overview

Ever since I made shredded radish cakes, I have been attracted by this kind of cake. I tried the salt and pepper flavor today and it felt good.

Let’s make the oil skin first. Pour the lard and flour together.
Add water a little at a time and stir with chopsticks until there is no dry powder.
Knead into a smooth dough, cover with plastic wrap and rest for 15 minutes.
To make the pastry, pour the lard and flour together.
Mix into a homogeneous dough.
Roll out the dough and wrap it up.
Roll out.
Roll it up again.
Divide into 8 equal parts.
Take 1 portion, roll it out, brush with sesame oil, sprinkle evenly with salt and pepper powder, and add chives.
Roll up and flatten.
Brush with egg wash, dip in sesame seeds and bake in oven.