Shortbread Scallion Pancakes

Name: Shortbread Scallion Pancakes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Wheat Core Flour; 1 Green onions; 30g Cold water; Some salt; Some Peanut oil; 130g boiling water

by I have dried shrimp

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Scallion pancake is a very familiar and delicious delicacy, especially we northerners love it. It is crispy, layer by layer, one bite, the aroma of green onion immediately fills the whole mouth, the outside is crispy and the inside is soft. The taste is really very fragrant, and it is perfect when paired with a bowl of porridge and a plate of pickles. When making scallion pancakes, you have to make shortbread in advance. This is the key to the layering and shortening of scallion pancakes. The method of scallion pancakes that I am talking about does not need to make shortbread, but is directly mixed with noodles. It’s done, and the waking time doesn’t need to be too long, just ten minutes. In this way, you can easily eat delicious scallion pancakes when you get home from get off work. It’s really convenient, so share it with everyone. This is also the most common method I use to make scallion pancakes at home. I hope everyone will like it.

Ingredients

Shortbread Scallion Pancakes

1. Pour full boiled water into the flour, pour it over and stir it again, and let it become flocculent and let it warm to your hands, then add cold water and make a dough

2. Knead the dough smoothly for 15 minutes;

3. Start making shortbread: Add 5 tablespoons of flour to the bowl, pour about 30 grams of salad oil into the pot and heat it up, then pour it into a bowl of flour to make a paste;

4. Chop the green onions, sprinkle a little salt and mix well. Don't use too much salt, just slightly salty.

5. Roll out the good dough into a large pancake shape and coat with a layer of shortbread;

6. Sprinkle chopped green onions;

7. Sprinkle chopped green onions;

8. Divide into 10 cm long sections, each section is flattened and elongated with the palm of your hand

9. Roll up from one end, leave a piece at the end, and flatten it again;

10. The rolled pie column is on the flat part of the remaining dough;

11. Squash and do it all;

12. Roll into a pancake shape;

13. Put oil on the frying spoon and put in the rolled cake embryo;

14. Just burn the golden on both sides;

15. Finished product.

Tips:
1. When making shortbread, you can burn more hot oil, slowly pour it into flour, and make a paste, so as not to be enough, the rest can be used directly for pancakes
2. Using advanced technology and equipment, in the production process through precise ratio matching, scientific moisture adjustment, extract the core essence of wheat, with the original natural yellowish color of wheat. The protein content is high and the gluten quality is good, so it is especially suitable for home cooking, so that the color, aroma and taste of the pasta are perfectly presented.