Scallion pancake
Overview
Baked scallion pancakes are one of the staple foods often eaten in the north. Today's chive pancakes are made with chives and salt, which add the base flavor of the pasta. They are folded (11 times) and then fermented. The baked chive pancakes have a golden and fragrant outer skin, and are soft and puffy on the inside. The layers are clear and stacked, making the pancake tempting to the appetite.
Tags
Ingredients
Steps
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Fermented dough (everyone knows how to make dough).
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Knead the dough until it is even, then divide it into two dough pieces, take 1 dough piece and roll it into a rectangular shape.
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First brush a layer of cooking oil on the dough, then sprinkle a little refined salt evenly, and then sprinkle an appropriate amount of dry powder (to prevent oil from dripping).
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According to the size of the dough, cut the dough into several even cuts (as shown in the picture).
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Make a few cuts in this way and then fold it, first from the left or right in the middle, so that the layers of the pancake are clear.
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Then fold the folded surface into the middle again.
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Then fold the left and right sides into the middle, and so on.
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It is best to fold the dough completely into 1 cake.
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Roll the dough that has risen twice into a round cake.
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I use an electric pan, heat the pan, and cook over medium heat for 9 minutes (turn over halfway through to cook).
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When cooked for 4 to 5 minutes, turn over and turn golden brown.
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This is the first pancake to be baked. It has clear layers after cutting it.
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This is the second chive dough pancake, with clear layers and beautiful layers!
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The chive dough pancake is charred on the outside and soft on the inside. It tastes delicious and fragrant. I wanted to take two pancakes at the same time, but the child started to eat when he was hungry. "It's so fragrant! It's delicious" while eating!
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The chive dough pancake is charred on the outside and soft on the inside, tempting your appetite!
