1. Put a little salt in the flour, mix well, and mix the flour into a soft dough with water.
2. Then cover with a damp towel and let the dough relax for 10 minutes.
3. After the dough is relaxed, take it out and roll it out with a rolling pin, and roll the dough into a large rectangular piece with a thickness of 0.3-0.4 cm.
4. Sprinkle the scallion pastry on the dough, and then use a brush to spread the pastry evenly.
5. Spread the dough on the dough and evenly sprinkle with a layer of chopped chives.
6. Then roll up one end of the dough with your hands to form a dough roll.
7. Use a knife to cut the noodle roll into 10 noodles.
8. Stroke the noodles one by one with your hands.
9. Then put the dough upright and twist it into a twist with both hands and press it flat.
10. The dough ingredients are made into dough cakes one by one, and then rolled into a 0.8 cm thick cake with a rolling pin.
11. After rolling it out, put it in an electric baking pan for baking.
12. Fold the biscuits until they are slightly shaped, turn them over, and apply a thin layer of onion oil with a brush.
13. Spread the scallion oil evenly on both sides and bake the cakes.
14. The two sides of the pie are baked until golden brown and then take it out. While it is hot, the pie is erected and knocked on the cutting board in a circular motion. This will make the layer of the pie more distinct and loose, and taste good.
15. The finished product after the code plate.
Tips:The characteristics of the biscuits: golden color, rich green onion, soft on the outside and soft on the inside, crisp and delicious.
Tips;
1. The method of making scallion oil noodles; heat the scallion oil and pour in an appropriate amount of flour to quickly halve it evenly, and then let it cool before eating.
2. The dough must be softer. When the flour is added to the water, use a bamboo board or rolling pin to mix it back and forth. The amount of water must be controlled. The mixed dough should not be too thin or too hard. The dough is soft. It is best to stretch the noodles hard.
3. There is no need to knead the dough again after the dough is loosened, otherwise the texture of the cake on the dough will not be good.
The "home-style scallion pancake" of the big stir-fry spoon is ready for your reference only!
