Scallion Pancakes

Scallion Pancakes

1. Add 300g of medium powder to 180g of boiling water, mix with chopsticks to form a floc

2. Add 60g of cold water to knead into a smooth dough, cover with a wet towel to wake up for 30 minutes

3. Add 50g lard and 30g chopped green onion until fragrant. No lard can be used for cooking oil

4. Turn off the heat, pour in 70g flour, 3g salt and mix well to make ghee

5. Divide the dough into 6 equal parts and round

6. Take a small dough and roll it into a rectangle

7. Ghee

8. Sprinkle green onion

9. Fold both sides in the middle, and then roll out a little wider

10. Use a scraper to cut a few cuts as shown in the figure, without cutting off the head and tail

11. As shown

12. Finish them one by one. If you make breakfast the next day, just keep it in the refrigerator and roll it out the next day.

13. Take a scallion dough and stand it up, squeeze it with your palm, and roll it out into a thin circle. Boil them in a small pot over a small fire. You can also separate the two cakes with greased paper, store them in the cold, and bake them as you eat them.

Tips:

Different brands of flour have different water absorption. It is recommended to reduce the cold water by 20 grams and add slowly until it can be kneaded. If it is not enough, my flour absorbs water well and has a lot of water, but it can form a dough, and the dough is relatively moist. Dry powder can be used to help prevent sticking.