Hot Noodle Scallion Pancake
1.
Add the flour to the salt, mix well, pile it on the kneading mat, sort out a pit in the middle
2.
First, add 75 grams of boiling water. You don’t need to use freshly boiled water, about 85 degrees Celsius. I poured water from a thermos.
3.
Use a spatula to form a ball, do not use your hands, be careful to scald, and then add an appropriate amount of cold water after the ball is formed
4.
In the end, it became a soft and smooth dough. Knead it for a while, the ductility of the dough will become very good, and the rolled cake will eventually be easy to layer. I moved it to the bread machine and kneaded for 10 minutes
5.
Divide the kneaded dough into 2 portions
6.
Take a dough and roll it into a big and thin cake, the thinner the better
7.
Sprinkle with chopped green onion and cumin powder, add some peanut oil, and spread it evenly
8.
Spread the pie evenly and roll it up. I didn’t take pictures with both hands. Press the rolled pie flat and divide it into two pieces from the middle with a spatula.
9.
Roll it up at once, and try to cut upwards
10.
Roll into the right size
11.
Brush a layer in the baking basket of the fryer, put in the dough, remember to brush some oil on the surface
12.
Put the baking basket into the pot, close the lid, set the time for 10 minutes, and start the pot
13.
You can open it for observation in the middle, brush some oil appropriately, and turn it over
14.
When the middle is almost cooked, use chopsticks to sandwich the cake to promote the layering of the cake
15.
Turn over more and pay attention to the color on the surface
16.
Crispy multi-layered scallion pancake, this time it is cumin flavor
Tips:
1. Don't use all boiling water, otherwise the dough will become sticky.
2. The dough must be kneaded in place, the thinner the roll, the better, and there will be more layers.
3. It is better for the dough to be softer, and the cake will be softer.
4. Ordinary flour is enough, which is the Chinese-style flour for steamed buns at home.
