Make the oven version of scallion pancakes in minutes - scallion pancakes
Overview
I habitually prepare dry food every Saturday or Sunday for the morning of the next week's working day. The first thing I make is steamed buns. I eat them too often. My family seems to be a little tired of them, and the food doesn't taste good anymore. As a result, I lose the enthusiasm to continue making them, so I will change the taste! This oven version of scallion pancakes was accidentally made by laziness. The dough was originally made to make steamed buns at the last minute. Since the noodles couldn’t be left alone, I rolled them out and threw them in the oven for baking. It tasted good when dipped in hot sauce. I made it a few times and added chives and a little salt. The taste was even better. The core inside was soft and salty, and babies loved it. Now when I am too lazy to prepare anything on weekends, I will choose to bake a plate of scallion pancakes like this.
Tags
Ingredients
Steps
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Roll the risen flour into a dough, evenly coat with oil, sprinkle with salt and chopped green onion.
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Make a few seals.
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Fold it up.
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Roll it out slightly thinner.
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Place on a baking sheet lined with oiled paper and sprinkle with white sesame seeds.
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Cut it into small pieces with a knife.
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Then put it in the oven to ferment for half an hour. You can also ferment it without fermentation. It will be softer after fermentation.
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Bake on the middle layer at 150 degrees for about 15 minutes.
