1. Put a pinch of warm water (72g) high-gluten flour (100g) and salt into the egg-beating bowl, and stir evenly with chopsticks
2. Knead until ball
3. Wake up at room temperature for 30 minutes
4. Chopped fresh green onions
5. To make shortbread, add oil (50g) high-gluten flour (30g)
6. Stir well
7. Lard ready
8. Weigh the awake dough into small balls,
9. About 20 grams or so
10. Take a small dough and roll it into an oval shape with a rolling pin
11. Then apply the pastry made before
12. Put green onions
13. Put lard on top of the green onions (lard can be left on if you don’t like it, but it won’t fragrant)
14. Then sprinkle a little salt (so that the cake will have a taste), roll it up from top to bottom,
15. Finally into a small group
16. Add some oil to the pan. It doesn’t need too much. After heating, put the dough in the pan, and flatten the dough with a pressing spoon.
17. Fry until golden on both sides
18. Put the fried pie in the baking tray, and then bake it in the oven until the surface is dry (both sides are required). In this way, the fragrant scallion pancake is finished.
Tips:1. Raw lard can be bought in the farm, you can leave it if you don’t like it
2. Preheat the oven at 200° and bake the front and back for about 5 minutes
3. Sprinkle more salt in the dough and sprinkle less according to personal taste
4. The shortbread must be put, the scallion pan will be crispy
