If you want to eat scallion pancakes, you don't have to go out to buy them, teach you a detailed tutorial, and take a bite of the crispy dregs!

【Scallion pancake】

Ingredients: 400 grams of plain flour, 260 grams of warm water, 40 grams of cooking oil, 3 grams of salt, 1 handful of shallots

Operation steps: 1. We prepare 400 grams of flour and put it in the basin, then use chopsticks to stir while adding 260 grams of warm water to the flour, first stir the flour into a dough flocculent, and then knead the dough into a dough without dry powder by simply kneading it a few times by hand.

You should pay attention to the dough and do not add salt, because salt will make the dough stronger and more chewy, resulting in the scallion pancake being hard and not soft.

2. The mixed dough is very soft and will be a little sticky, but it doesn't matter, only in this way will the scallion pancake be crispy on the outside and tender on the inside, remember not to add dry powder, otherwise it will easily cause the dough to be hard. Spread some cooking oil on the surface of the dough, then wrap it in plastic wrap and let it aside for 20 minutes.

3. Take advantage of the time to wake up the flour, we will wash the shallots, and then change the knife to cut the shallots into minced shallots for later use.

4. At this time, the dough is also rising, we tear off the plastic wrap to take out the dough, put it on the dough table, do not knead it directly into long strips, and then change the knife to divide it into several small dough of uniform size.

5. Take a dough and roll it out with a rolling pin, brush it with a thin layer of cooking oil, then sprinkle the chopped shallots on top, and then sprinkle some edible salt according to personal taste.

6. Roll up the dough slowly, then twist it to stretch it appropriately, and then coil it up from the inside out.

7. Roll it out slightly with a rolling pin, and the roll can not be too thick or too thin, otherwise there is no layer when it is branded, and the thickness is about 0.8cm.

8. Add a little cooking oil to the frying pan or electric baking pan, put the cake blank into the pan after heating, fry it over medium-low heat, and after frying until both sides are formed, we take out the dough from the pan, put it on the dough table and beat it a few times, and fall out of the inner layer.

9. Then put the dough back into the pan and fry it over medium-low heat until golden brown on both sides, so that the scallion pancake is crispy on the outside and tender on the inside, the layers are clear, and the scallion pancake is ready.

Tips:

1. Many people like to put some salt when mixing noodles, thinking that they can make the dough strong and tendony, so that the scallion pancake will be softer, but as everyone knows, this is actually incorrect.

2. Be sure to ensure that there is enough time to wake up, so that the taste of the scallion pancake will be good.

3. If you can't finish eating it more than once, you can wrap the raw cake embryo in a fresh-keeping bag and freeze it in the refrigerator, and fry it directly when you eat it.