Crispy Coconut Oil Scallion Pancakes
1.
Add flour to about 70 degrees of hot water and mix into small lumps.
2.
Knead it with your hands and wrap it in plastic wrap to wake up for 20-30 minutes.
3.
Prepare the chopped green onion when you wake up.
4.
Cooked sesame seeds and five-spice powder. (Salt forgot to shoot)
5.
2 tablespoons of coconut oil.
6.
After the dough wakes up, knead it into a smooth dough.
7.
Divide into 2 parts.
8.
Sprinkle some hand powder on the board and roll a piece of dough into a large slice.
9.
Spread 1 tablespoon of coconut oil, sprinkle a little salt, five-spice powder and cooked sesame seeds.
10.
Sprinkle with chopped green onions.
11.
Roll it up and knead it into a long strip.
12.
Cut in the middle.
13.
Take one, squeeze it tightly on both sides, rub it a little longer, turn it up, and close the mouth under the bottom.
14.
Squeeze it by hand and roll it into a round slice.
15.
Pour corn oil in the pan, heat it up, and slowly fry the cakes.
16.
Fry on low heat until golden on both sides.
17.
After frying, you can use a spatula or chopsticks to push inward from the periphery of the cake to loosen the cake, and the layers will come out.
18.
Very crispy, with coconut fragrance.
19.
Structured.
Tips:
1. The oil can be replaced with lard, either butter or vegetable oil. Vegetable oil is best mixed with flour into a shortbread shape.
2. 1 measuring cup = 250ml, 1 soup (tb) spoon = 15ml.
