Scallion egg pancake

Overview

The scallion pancakes with added eggs are delicious and can be said to be an upgraded version of the scallion pancakes~~

Knead 100 grams of flour and 60 grams of boiling water into a dough and let it rest for half an hour.
When making the scallion pancake, mix 5 grams of flour, 1 gram of salt and 1 gram of Sichuan peppercorns.
Pour an appropriate amount of oil into the wok, add a few white scallions, and fry over low heat until brown.
Pour the hot oil (10g) into the flour and mix well to make a scallion puff pastry.
Roll out the dough into a round thin sheet and brush the scallion oil on top.
Sprinkle another layer of chopped chives.
Roll up from bottom to top.
Plate it again.
Let it sit for a while and then roll it into a round cake.
Pour a small amount of oil into the pan, heat it up, put the cake base in, and sear over low heat until both sides are set, then apply the beaten egg liquid on one side, sprinkle with white sesame seeds, cover the pan and sear for a while, flip over and repeat.