Scallion pancakes

I bought a handful of chives and ate them today.

300 grams of flour, with hot water at about 70 °C (about 180 grams, the water absorption of the dough is different, for reference only), stir into a large flocculent, then add about 10 grams of cooking oil, and form a softer dough, knead well, cover with plastic wrap and let rise for 20 minutes.

Finely chop the chives.
Put an appropriate amount of flour, a little salt, and a little five-spice powder in a bowl, then pour in the hot oil and stir well to make a puff pastry.
Add the chopped green onion and mix well.

Take out the dough that has risen, put it on the cutting board (no more kneading), just tidy it up, and roll it into large slices.
Spread the adjusted scallion puff pastry evenly on the dough sheet, roll it up from the bottom to the top, and close the mouth. Roll up from one end, press the tail underneath, flatten, and roll it out.

The electric baking pan is preheated and brushed with oil, and the finished cake blank is put in, and the surface is also brushed with oil to lock in moisture.
Sear until golden brown on both sides, press the edges with a spatula without retracting, and you can get out of the pan.

Crispy on the outside and soft on the inside, the small chives are fragrant and full of shallots, so try it at home if you like.

Sister Cuckoo's Food Diary #Headline Foodie Festival#