Scallion pancakes

Scallion pancakes

This scallion pancake is my husband’s favorite. For so many years, we have been separated by many oceans, gathering less and more, every time he returns to China or I go abroad to see him, we often make it for him. A bowl of white porridge, a few slices of scallion pancakes, and a few dishes of side dishes can satisfy his Chinese stomach the most.

Difficulty

Easy

Time

1h 30m

Serving

4

by Sky Blue 0714

4.9 (1)

Ingredients

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How to make it (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.
Scallion pancakes recipe
2. Put the powder, lard and salt in the pastry ingredients in a bowl
Scallion pancakes recipe
3. Mix the shortbread evenly and set aside
Scallion pancakes recipe
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
Scallion pancakes recipe
5. Brush the pastry evenly on the dough and sprinkle with chopped green onion
Scallion pancakes recipe
6. Scroll from top to bottom
Scallion pancakes recipe
7. Take up the long strip and let it rest for 15 minutes
Scallion pancakes recipe
8. Roll out the loose dough into a round cake
Scallion pancakes recipe
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.
Scallion pancakes recipe
10. Fried scallion pancake~~ This pancake is still crunchy even if it is cold
Scallion pancakes recipe
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.


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