Thousand-layer pancake, scallion pancake, hand-shred pancake

Overview

How to cook Thousand-layer pancake, scallion pancake, hand-shred pancake at home

First put 1g of lard salad oil and salt into the flour and mix well, then blanch it in 70g of 80 degree water, stir it into a flocculent shape with chopsticks, add 35g of cold water and stir it into a dough, let it rest for a few minutes.
Knead for a while, then let it rest for a few minutes, and it will be very smooth after kneading for a few more times.

$Thousand-layer pancake, scallion pancake, hand-shred pancake step 2$
Roll the dough into a large round cake and sprinkle a spoonful of salad oil on top.
Repeatedly changing the angle will result in even folding, no need for a brush.
Sprinkle 1 gram of salt and chopped green onion according to your own taste.

$Thousand-layer pancake, scallion pancake, hand-shred pancake step 5$
Roll into cylinder shape.
Begin to roll up one end into a disk. Wake up for a while, just let the dough rest for a while.
Then roll it out to about 0.5-1 cm thick. It’s best to let it rest for about 10 minutes before adding it to the pot.
Add oil to the electric baking pan. Add as much oil as possible to make it delicious. Only then can it be baked into a golden crisp.
Flip and cook until half-cooked. Hold up a spatula from a height of 0.3 meters and drop it several times until it becomes crispy.
This is with chopped green onions
Original