Whole Wheat Scallion Pancakes
by Misty soul
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. The leftover piece of dough from making full-bodied dough, that is, old noodles, uses this as a starter, which is called "mian yinzi" in the Northeastern dialect.
2. Add a cup of flour.
3. Half a cup of whole wheat flour.
4. Mix well, add water and knead into a soft dough (not photographed), and put it in the refrigerator to ferment.
5. This is the finished dough.
6. Take out the exhaust and relax for a few minutes.
7. Add flour, salt, and five-spice powder to a small bowl.
8. Pour in hot oil.
9. Stir it well into a paste, and it is the shortbread, the consistency is similar to that of yogurt.
10. Roll out the dough into rectangular pieces.
11. Pour the shortbread.
12. Spread evenly.
13. Sprinkle chopped chives.
14. Roll it up along one side, don't roll it too tightly, so that the layers are more distinct.
15. It looks good.
16. Divide into small portions.
17. Pinch the cut surface tightly to prevent the shortbread from leaking out.
18. Stretch it again appropriately.
19. Twist and twist.
20. Stand up and press it into a face lotion.
21. Do the rest in turn, cover with plastic wrap and let it go for a few minutes.
22. Roll out the good face powder.
23. Put oil in the pot to heat up, lay the cake dough, and brush the oil on the surface to lock the moisture.
24. Fry on medium and low heat until golden brown and turn over.
25. Both sides are fried to golden brown, the pressure rebounds quickly, and the cake is ready.
26. Cut into pieces, the cake is very layered, and the dough is better for digestion.
Tips:1. Use old noodles to make the noodles, the dough will be better and the noodles will be more flavorful
2. Scallion pancakes are delicious, and the dough is easier to digest
3. I only bake four of the six biscuits, and the remaining two are rolled into biscuits and stored in the freezer. Next time you want to eat them, you can just take them out and fry them without thawing.
