Scallion oil hand pancake

Prepare the ingredients

Pour one-third of the flour into boiling water and stir into floc, then add cold water to form a soft dough.

While the dough is rising, let's make the puff pastry. Add oil to the wok and add scallions and star anise.

Stir-fry out the onion aroma and the star anise and scallion segments will change color. Remove the scallion segments and use the star anise.

When the oil in the pan is slightly smoking, pour in the prepared flour while it is hot, and stir evenly into a puff pastry.

Finely mince remaining scallions.

Divide the risen dough into approximately 250 grams of dough, roll one portion into dough. (The size of the dose is optional)

Sprinkle the rolled out crust with a little salt, spread with butter, and evenly sprinkle with chopped green onions.

Fold the pie crust sprinkled with chopped green onions in half.

Use a knife to cut crosswise into strips about two centimeters wide. (Don’t cut both ends into sections) If your pie crust is not very big, you don’t need to fold it in half, just cut it into pieces)

Unwrap the cut crust.

$Scallion oil hand pancake step 11$

Roll up the opened and cut pie crust from one end into a long strip.

After rolling it into a long strip, roll it up from one end and stretch it while rolling it until it is rolled into a round shape.

Use a rolling pin to roll it into a cake about three to four millimeters thick.

Heat the pan, add a little oil and put in the rolled cake dough. Brown over medium-low heat.

Set and change color on one side, flip and iron the other side. Fry until both sides are golden and loose. (When frying, pat and squeeze the dough with a spatula to make the dough easier

When you pick it up with your hands, you will see that the noodles are silky, the inner layer is soft and white, and the aroma of scallion oil and gluten is coming to your nostrils.

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