Sesame Scallion Pancake

Name: Sesame Scallion Pancake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 160g Dough; 270g warm water; a little All-purpose flour; a little chopped green onion; a little sesame; salt; 25g Shortbread; Melted lard

by NB reincarnation

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I saw a lot of recipes for scallion pancakes on the Internet, and I wanted to learn how to cook them. This was one of the recipes I picked. I have never made scallion pancakes before, so I relied on a few process diagrams and text introductions on Weibo to explore myself. Hey, it was quite successful, so I shared my learning experience and more detailed steps, although I did it. It's not good enough, but it tastes good. Moreover, I believe that the masses must be Crouching Tiger, Hidden Dragon, you read the recipe and the general steps, and you can hand in a perfect homework to me, let me learn it too.

Modifications: Original recipe 250 grams of flour, but the flour I used felt too thin, so I added another 20 grams to make a moderately soft and hard dough. All-purpose flour is ordinary flour; 2. Sesame is added to make The scallion pancakes are fragrant and more delicious.

Ingredients

160g Dough
270g Warm Water
a little All-purpose Flour
a little Chopped Green Onion
a little Sesame
Salt
25g Shortbread
Melted Lard

Sesame Scallion Pancake

1. Add 270 grams of flour to 160 grams of warm water in batches to form a dough of moderate hardness. Place it in a cooking bowl, cover the surface with plastic wrap and wake up for 30 minutes; pour the flour into another small bowl, add the melted lard in portions and pour it out quickly Stir, and finally make it into the shortbread shape in the basin on the right of the third picture. Chopped green onion

2. Divide the awake dough into 8 small doughs of even size. Then roll the small dough into thin slices one by one (note that the dough will stick to the cutting board in this step, you can pour some cooking oil in your hand and then stick it on the dough, so that it will not be sticky). Brush a layer of lard pastry evenly on the thin dough, then sprinkle with salt and chopped green onion, and then roll it into strips.

3. The rolled thin strips are then harvested into a round shape. This is the basic scallion pancake dough. If you can’t finish it all at once, put the dough in a fresh-keeping bag and put it in the refrigerator for storage (take it out one night before eating and put it in the refrigerator, and put it on the stove in winter to thaw it), or if you make it at night, you can arrange it. Cover the cling film and put it in the refrigerator (take out 15 minutes in advance to let the dough wake up).

4. If you do this step directly, you need to fry it directly, then wake up naturally for 15 minutes after the dough is done, squeeze it slightly, and roll it into a round shape (note that this step still requires a little oil on both sides of the dough to prevent sticking, and it can It is better to stick sesame seeds), dip in oil, dip in sesame seeds and press firmly, put half a tablespoon of oil in a pan, and fry on medium-low heat until golden on both sides