How do you make scallion pancakes crispy on the outside and tender on the inside? It turns out that there is a skill in making noodles, and when done right, it is better than finger cakes

How to mix scallion pancakes?

The scallion pancake should be used in the way of semi-hot noodles, directly using boiling water and noodles, stirring into dough, and then starting to knead the dough, relatively speaking, it is relatively convenient, and a small number of people will use the way of dead noodles and fermented noodles, which can only be said to have their own merits, it is recommended to use the way of semi-hot noodles, which has both the softness of hot noodles and the gluten of dead noodles, and the taste is very good.

Scallion pancakes

Ingredients: flour, boiling water, cold water, vegetable oil, chopped green onion

Seasoning: pepper, salt

1. Prepare 300 grams of flour, put it in an iron basin, use chopsticks to cut it in the middle, divide it into two, prepare 150 grams of boiling water just from the fire, be sure to scald, be careful when operating, and avoid scalding.

2. Half of the flour on the left, stir while pouring boiling water, and stir out the dough until now, and half of the flour on the right with cold water, also stir while pouring water, and also stir out the dough.

3. As shown in the figure, this is the way of semi-hot noodles, half hot water, half cold water, pour in 3 grams of salt, 10 grams of vegetable oil, stir well, and then start to knead the dough, knead it into a dough with moderate hardness and softness, cover with a layer of plastic wrap, and let it rise for 30 minutes.

4. Take advantage of the time to wake up, let's simply make a puff pastry, the puff pastry is related to the flavor of the scallion pancake, it is essential, and not sloppy, today I will share the proportion with you, add 30g of flour to the bowl, 3g of pepper, add 3g of salt, and then add 6-7 into hot oil, stir into a viscous shape

5. Pour the dough on the board, according to the size of the agent, divide it into equal dough, I divide these into 5 parts, cover the remaining 4 parts, take out a separate dough agent, and begin to knead and exhaust, and do not need to knead excessively, which means that you can.

6. Roll the dough into a round or oval shape, how convenient it is, and keep the thickness consistent.

7. With a small spoon for eating, scoop in a spoonful of puff pastry, spread it evenly, sprinkle a layer of chopped shallots, and slowly roll it up from left to right.

8. When rolling, pay attention to maintaining the strength, not too hard, roll into a long strip, and then from left to right, start to coil up, press the end at the bottom, and gently press it with the palm of your hand.

9. Then use a rolling pin to gently roll it out, this step can not be forced, because there are layers in the middle, too hard will be rolled to death, dare not receive multi-layer taste, who can make perfect, try a few more times, this semi-finished product, can be done more at a time, separated by a fresh-keeping bag, put it in the refrigerator to freeze, and eat it in the morning.

10. The rest is cooked, use a frying pan or electric baking pan, brush with a thin layer of oil, put in the green onion pancake embryo, brush a layer of vegetable oil on top, heat over medium-low heat, and then turn over the other side.

11. Flip a few more times in the middle to keep the heat even, and wait until the scallion pancake is golden on both sides, and there is a strong onion fragrance, which means that it can be out of the pot, there are many layers in the middle, crispy on the outside and tender on the inside, soft and multi-layered, and the scallion pancake made in this way will not be hard when it is cold.

Summary of tips

1. Put some salt when mixing the noodles, and put some salt when making puff pastry, so as to ensure the taste of the scallion pancake, which has a salty taste inside and out.

2. There are many ways to mix scallion pancakes, it is recommended to try the way of semi-hot noodles, the taste of dead noodles and hot noodles is available, and the effect is very good.

3. When panning cakes, turn on medium-low heat, don't be too anxious, turn a few times in the middle to keep the heating even.