Scallion pancake
Overview
In fact, when I was kneading the dough, I didn't even measure how much flour and water I used. I just added water and kneaded it. Do it a few times and you will gain experience.
Tags
Ingredients
Steps
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Have all materials ready. Knead the flour and water into a smooth dough.
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Place the kneaded dough in a closed space (such as oven, microwave) and let it rest for 40 minutes.
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Roll out the risen dough into a thin pancake.
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Sprinkle salt and pepper powder on the bread, pour oil, and finally sprinkle with chopped green onion.
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Roll up the seasoned dough.
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Roll the dough into a long strip, pinch it tightly with your hands, and roll it inward from both ends.
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Stack the rolled up circles at both ends.
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Roll the folded dough into a medium-thick dough. Be careful not to make the diameter too large, otherwise it won't fit in the pan.
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Heat the pan first, then pour the oil. When putting the dough into the pan, turn the heat to medium and fry while turning to prevent the dough from sticking to the pan. Fry on both sides until golden brown.
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Cut the fried scallion pancake into four quarters. You can see the layers on the side. It tastes both crispy and chewy.
