Grilled Onion Crispy Pancakes

Overview

For me, a southerner who is accustomed to eating rice, I am very nervous about learning to make pasta, and I never dare to start easily; I am afraid that I won’t be able to get it halfway, and it won’t work, or even if I don’t make it; but I love food and I like to try and learn; I knead the dough by hand when I have time. Not only did I learn to make Hanamaki, but I also learned to make this scallion crispbread. Although they are not perfect, the harvest is not small~~~

Tags

• staple food
• home cooking
• pregnant women
• breakfast
• canola oil
• flour
• warm water
• white sugar
• yeast
• chopped green onion
• salt

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Put all the ingredients into the basin one by one

   

3. 3 Add warm water and use chopsticks to knead into a fluffy form

   

4. 4 Knead again until the dough is completely integrated

   

5. 5 Cover with film and place in a warm place until the dough does not shrink when you poke it with your hand 2 times as large. Divide the dough into 1/4 and 3/4 portions

   

6. 6 After the fermented dough is deflated, continue kneading for a while. Sprinkle a little dry powder on the cutting board and roll the dough into large sheets

   

7. 7 Brush with some oil and sprinkle with chopped green onion and a little salt

   

8. 8 Roll it up from the bottom up and grow into a strip

   

9. 9 Coil the strip from one end to the other as shown in the figure

   

10. 10 After flattening, use a rolling pin to roll it into a large sheet and set aside

    

11. 11 After heating the pancake stall, brush with canola oil

    

12. 12 Put in the green onion cake base

    

13. 13 Fry until golden brown on both sides

    

14. 14 Very crispy and fragrant