Scallion Pancakes
1.
Knead the medium powder with warm water to make a smooth dough for about half an hour. If you do the next step in the next morning, just knead it slightly. After refrigerating and waking up, it will be smooth after kneading twice.
2.
Put the powder, lard and salt in the pastry ingredients in a bowl
3.
Mix the shortbread evenly and set aside
4.
The awake dough is evenly divided into 8 portions. Grease the operating table, roll out the dough into a rectangular piece of dough, and roll it out as thin as possible
5.
Brush the pastry evenly on the dough and sprinkle with chopped green onion
6.
Scroll from top to bottom
7.
Take up the long strip and let it rest for 15 minutes
8.
Roll out the loose dough into a round cake
9.
Put a small amount of oil in the electric cake gear. After the pan is hot, fry the pancakes until golden on both sides.
10.
Fried scallion pancake~~ This pancake is still crunchy even if it is cold
Tips:
1. When I make scallion pancakes, the dough is mixed and then refrigerated, and then continue until the next morning. If the time is tight in the morning, you can roll the dough and refrigerate it. In that case, you can take it out for frying in the morning. The cake blanks must be separated by grease paper, otherwise they will all stick together.
2. The dough is divided into 8 portions and each is only about 50g, which is relatively small. You don't have to divide it according to this amount when you make it.
3. The amount of green onions is also arbitrary, you can put more if you like, but too much will easily break the skin.
