Scallion Pancakes

Name: Scallion Pancakes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 115g warm water; 15g lard; a little Pork filling; A few Shallots; A teaspoon salt

by Yaoyao Original Food Class

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Pancakes are our traditional pasta. In the morning, you can eat porridge to keep your stomach full and nourish your stomach. The method is varied. Friends who don't like Western breakfast are actually quite happy. Many friends report that pancakes are always dry. I share today. A simple recipe of meat pie, fragrant and soft, not enough to eat five pieces in one breath

Ingredients

200g Flour

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115g Warm Water
15g Lard
a little Pork Filling
A few Shallots
A teaspoon Salt

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Scallion Pancakes

1. Add lard to the flour.

2. Slowly add warm water, stirring while adding, the dough becomes flocculent.

3. Knead into a smooth dough, cover with plastic wrap, and wake up for half an hour.

4. Wake up dough becomes softer, and the gluten is fully stretched out.

5. Divide the dough into small doses.

6. Take one of the small doses and roll it into a thin sheet. It doesn't matter if the shape is irregular, just roll it out as thin as possible. Drip vegetable oil in the middle of the dough.