Homemade Scallion Pancakes

Name: Homemade Scallion Pancakes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 4s Shallots; Some water; 1 tablespoon salt; 2 tablespoons Thirteen incense; Some oil

by Senyu Baking

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

I absolutely love pasta. Simply put, you can't faceless in life. Haha, so can you know how much I love pasta?
Scallion pancakes can be said to be endlessly eaten, and the dough left over from the dumplings is usually made into another delicacy. The scallion pancakes are crispy and crispy, and the texture is rich and distinct. In addition, the scallions are really tempting when they are grilled and heated. Don't underestimate this cake. Although the ingredients are simple and the method is simple, the taste is really not simple. At the same time, it also carries many people's childhood memories..."

Ingredients

300g Flour

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4s Shallots
Some Water

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1 tablespoon Salt

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2 tablespoons Thirteen Incense
Some Oil

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Homemade Scallion Pancakes

1. Prepare the required ingredients.

2. Add a small amount of flour several times with water to form a smooth dough that is as soft as an earlobe.

3. Chop the shallots, add thirteen spices, salt, and oil, stir well and set aside.

4. Divide the dough into 4 equal parts (you can also divide it according to your needs).

5. Take a potion and roll it into a round cake.

6. Spread the mixed shallots evenly.

7. Roll up from bottom to top, while curling and stretching, make it thinner and more layered.

8. Roll up from one end again, curl and stretch, and finally put the tail under the dough.

9. After making all the cake embryos in turn, roll them out again into a moderately thick round cake for later use.

10. Heat the electric baking pan and put a little oil into the cake embryo to cook. Remember to turn it over halfway.

11. Finished picture.

12. Finished picture.

13. Finished picture.

Tips:
Remarks: If you like a crispy pie, roll the pie thinner. This step depends entirely on your preference. Personally, I still prefer a slightly thicker pie. The finished product has a crispy and crispy surface, and the inner layer is soft and tender, and it can be eaten by tearing.
If you have any questions, please add WeChat: xingyunmamami (lucky mommy quanpin) Let’s discuss and learn together, and strive to do our best.