The simplest home-style method of scallion pancakes is crispy on the outside and tender on the inside, soft and multi-layered, and not hard when cold

This chive pancake is crispy and fragrant on the outside when it is just out of the pot, and the inside is silky, which is particularly fragrant! We never eat chives, except for this cake, which is a strong soft cake after being cold, not hard, but it is still delicious while it is hot! The simplest home-style method of scallion pancakes, crispy on the outside and tender on the inside, soft and multi-layered, not hard when cold, friends who like it come and try it!

Materials

Dough portion:

Plain flour 300 grams

Boiling water 100 grams

100 grams of cold water

Salt 3 grams

Puff pastry part:

20g fried chives in oil

20 grams of flour

Salt to taste

Chopped chives to taste

How to make scallion pancakes with crispy outside and shredded inside

1. This recipe is a semi-hot noodle, half of the flour is divided into a large bowl and stirred with boiling water, and the other half is mixed into three glossy dough with cold water, covered with plastic wrap and let up for more than 30 minutes.

2. I make good dough at night, refrigerate overnight, take out the dough after getting up the next morning, and divide it into 6 equal amounts of small dough after warming it up slightly

3. Brush some oil on the board, or sprinkle some flour, take a small dough and roll it directly into a thin rectangle, (the first roll method does not use a cut) brush a layer of puff pastry (the method is in the tips) Sprinkle with chopped green onions

4. There are 2 ways to shape the layer, the first one: roll both sides to the middle, then pull the two ends slightly elongate and stretch the fine points, and then roll from the two ends to the middle, as shown in the figure above

5. Press the ring at one end on the other end, flatten it with the palm of your hand, seal and rest for 10 minutes, and then gently roll it into a pancake

6. The second type: cut 3 openings on each of the two long sides, the two ends can be cut or not, do not cut in the middle, fold them in turn, flatten a little, seal the surface for 10 minutes, and then gently roll it into a pancake

7. Pour a small amount of oil into a pan over medium heat, put in the cake and fry until one side is golden brown, then turn over, and fry over medium-low heat throughout the whole process, otherwise the temperature is too low and the cake will be hard. If you want to eat soft and glutinous snacks, pour a small spoonful of hot water from the side of the pan when pancakes, cover the pan and simmer dry. Then use chopsticks to sandwich the cake in the middle and make a layer of silk

8. Eat it out of the pot, it's fragrant, it's really fragrant

Tips:

1. Semi-hot noodles will be softer and firmer     2. Puff pastry making: add oil, flour, add an appropriate amount of salt, or add some thirteen spices or five-spice powder, and mix evenly