Scallion Pancakes
1.
[Paper crust] 360 grams of warm water; 6 grams of yeast; 600 grams of ordinary flour [Green onion filling] 120 grams of ordinary flour; 20 grams of softened butter; 60 grams of vegetable oil; 12 grams of salt; 60 grams of chopped chives
This recipe can make 12 green onion pancakes. I think the large amount can be halved. First, let’s make the crust for the flour pancakes. In fact, simply pour warm water in the basin, add yeast, and mix well.
2.
Pour ordinary flour in one go and mix until evenly.
3.
Attach plastic wrap and leave it in a warm place to ferment for 1 hour to twice its size. I put it in a steamer and put warm water in the steamer without turning on the fire.
4.
While waiting for the fermentation time, prepare the green onion filling pot and put plain flour in it
5.
Then add butter, vegetable oil, salt (or salt and pepper is also delicious)
6.
Add the chopped chives
7.
Stir evenly
8.
The noodles after fermentation are about twice as big as before, which means that the fermentation is good.
9.
Put the noodles on the chopping board, press the exhaust to divide into 12 doughs, knead round, let stand and relax for 10 minutes
10.
While standing still, divide the chopped green onion filling into 12 evenly rounded portions
11.
After that, start to wrap the scallion dough cake. Press the dough lightly and add the scallion filling
12.
Close your mouth tighter
13.
Then wrap the remaining 11 dough and 11 chopped green onion filling at one time, and relax for 5 minutes
14.
Sprinkle thin dough on the chopping board to avoid stickiness, close the dough and flush it up
15.
Flatten into an ellipse, and fold the ellipse up and down in the middle. This is the first three folds
16.
Then rotate 90 degrees
17.
Roll out again and fold up and down to the middle. This is the second three-fold
18.
Rotate 90 degrees, ready to roll out
19.
Rolling
20.
Fold up and down to the middle again, this is the third three-fold
21.
Follow this step to process the remaining 11 copies in turn
22.
Heat the pan with a little oil
23.
Afterwards, flatten the dough a bit, because it will rise after standing, put it in a pan for about 2-3 minutes per side, and then turn it over.
24.
After the two sides are golden and let cool, put it in a bag and keep it at room temperature. After eating within 2 days, you can have a lot of green onions, so delicious~
Tips:
The size of this pie is about the same as the palm of your hand, and it feels that the size is quite appropriate. If you like a heavier taste, add more salt. I put 10g, which is a bit light, so the formula is 12g
