Scallion Pancakes

Name: Scallion Pancakes
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flour; Some Chives; Some Soybean oil; 120ml boiling water; 60ml Cold water; Some salt

by Teacher Kong teaches cooking

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Scallion pancakes are a kind of pasta breakfast that I like very much. It is also one of the favorite breakfasts of many office workers. How many people buy one or two scallion pancakes for breakfast on the street when they are in a hurry in the morning, and how many people are slobbered by the aroma of this full of onion oil. . In the morning, eating fragrant scallion pancakes and a cup of soy milk, even if there are no vegetables, you can still eat with relish!

Today, I will share the recipe of this scallion pancake to you. The scallion is rich and fragrant, the skin is crispy and multi-layered, the taste is better than the scallion pancakes sold outside, and the preparation is simple, and the cooking skills will be zero failure. If you like scallion pancakes, hurry up and collect them! image

Ingredients

250g Flour
Some Chives
Some Soybean Oil
120ml Boiling Water
60ml Cold Water
Some Salt

Scallion Pancakes

1. Wash the shallots and cut the chopped green onions.

2. Put the flour in the basin, first add cold water to the side of the flour, stir evenly with chopsticks to make it into a snowflake shape.

3. Add boiling water to the other side of the flour and stir evenly with chopsticks to make it into a snowflake shape.

4. Knead the flour with your hands until the surface is smooth, wrap the dough with plastic wrap, and let it sit for 30 minutes.

5. Sprinkle a little flour on the kneading pad and knead the dough into long strips.

6. Divide into small doughs of about 35 grams.

7. Let it go, roll it into a strip, and then roll it into a thin sheet.

8. Sprinkle the dough with a little salt.

9. Press again with the rolling pin.

10. Pour an appropriate amount of soybean oil into a small bowl.

11. Use a brush to dip the oil on the dough.

12. Sprinkle with chopped green onions.

13. Fold it from front to back, and finally fold it into a strip about 1 cm thick.

14. Then twist the long strip, tie a slipknot, and press the dough under the cake.

15. Slightly flatten it with your hands.

16. Use a rolling pin to roll into a dough about 0.5 cm thick. (The pie base should be rolled out thinly, and the pie will be more layered and crisper.)