Scallion Brown Wheat Flour Pancakes

Scallion Brown Wheat Flour Pancakes

1. Melt the yeast with warm water and knead the dough, mix the brown wheat flour into a dough and knead it smoothly. Let the hair rise in the warm place for 1 hour to double the size. This is the finished dough. The dough should be soft and sticky when kneading. You can apply oil or dip in water to knead the dough.

2. The made dough is simply kneaded and the dough is good

3. Roll out into a large pie, spread a layer of oil, sprinkle a layer of green onion, and sprinkle some salt in an appropriate amount

4. Roll up

5. Divide into 10 small noodles

6. Each noodle is stretched and rolled up from side to side

7. After the roll is finished, squeeze the tail end under the noodle roll, squeeze it directly, and make it in sequence

8. Roll into 1 cm thick dough

9. Put oil in the pan, put in the rolled dough and bake

10. Turn it over and see that the biscuits change color, and they will be cooked when they bulge and fall.

Tips:

Brown wheat flour is an ultra-low-gluten flour, and it has a good stretch. It is recommended that the softer the noodles, the better.