The scallion pancake is layered, it is not difficult to burn and be soft, and it is not difficult to use a lot of oil!

Although there are different names, such as mille-feuille, scallion pancake, and shortbread, although the form, method, and ingredients are different, the essence is the same, no matter how ever-changing, they are indispensable to flour, oil and water. If you play with these three things, your cake will not be dry and hard, and the layers will be clear.

Five tips to share with you:

1. Hot water and noodles

The dough should be soft, a little softer than the dough you usually make dumplings. In addition to adding more water, it is also necessary to mix noodles with hot water, or semi-blanched noodles, that is, half boiling water and half cold water.

Take 200 grams of flour as an example, and use about 105-110 grams of water.

2. Rest for at least 40 minutes

Mix the flour with warm water into a snowflake-like shape without dry powder, knead it into a ball, and cover it with plastic wrap; Let stand for 10 minutes before coming back and smooth, covered with plastic wrap; Let it sit for at least 30 minutes.

3. The oil does not have to be too much, and the green onion should be dry

Take 200 grams of flour as an example, about 20 grams of animal fat; 10 to 15 grams of vegetable oil, which is the amount of oil you need to fry a side dish. The green onion should be dry, that is, the washed green onion should be controlled to dry the water, or wiped dry, so that the interlayer has oil and no water, so that each layer does not stick, and the hierarchy is clear.

Fourth, it is folded, like folding quilts

First, fold horizontally into wide strips, and gently press out the air for each folded layer; Fold it vertically and press the air out gently as well.

If it is rolled up, rolled up again, and flattened, the level is broken, and there is no such distinction.

5. The best effect is to fry with an electric baking pan, and you can even fry without oil.

Let's talk about the important things again:

1. The dough must be thorough to be smooth and tough.

2. The noodles should be softer, use warm water, or semi-hot noodles, that is, half boiling water and half cold water.

3. After the shallots are cleaned, be sure to wipe them dry, otherwise it will affect the distinction of the layers.

4. Although the cake pan is on the upper and lower fire, the upper fire is not as large as the lower fire, so the middle should be turned over, otherwise the bottom will be burned.