A new way to eat scallion pancakes, no need to knead the dough, no need to hot the dough, crispy on the outside and tender on the inside, and it will not be hard when it is cold

A new way to eat scallion pancakes, no need to knead the dough, no need to burn the dough, the outside is crispy and the inside is tender, and it will not be hard when it is cold!

Scallion pancakes are my favorite and most frequent breakfast cakes, crispy on the outside and tender on the inside, layered, and can also be covered with an egg with a bowl of millet porridge, so perfect! There are many ways to make scallion pancakes, I believe that the most you do is hot scallion pancakes, which is not only simple, but also time-saving and trouble-saving, basically half an hour can be done.

If you eat too much scallion pancakes, you will inevitably get tired, but my friend gave me a lot of chives, and it is too wasteful to make good use of the chives I planted.

The scallion pancake should be delicious, and the noodles are very important, I used the noodles to make the scallion pancakes today, and the noodles were made the night before, and the next day they were made directly, which was also very simple and fast. And today's scallion pancake, the finished product is soft, and it will not be hard even if it is put for a day.

【Scallion pancake】

Ingredients: 200 grams of flour, 150 grams of water, 2 grams of yeast powder. Puff pastry: 2 chives, 2 grams of salt, 1 tablespoon of flour, appropriate amount of cooking oil.

【Step】1. Add water and baking powder to the flour and stir directly with chopsticks to form a relatively wet batter. Dip your hands in some water and smooth out the batter. Cover with plastic wrap and leave. If the room temperature does not exceed 15 degrees Celsius, it can be fermented overnight at room temperature, and if the room temperature is high, it can be fermented in the refrigerator.

2. Chop the chives into chopped green onions, add a spoonful of flour and 2 grams of salt. Heat some cooking oil in a pot, pour the hot oil directly into the bowl, stir quickly after pouring, and the puff pastry is ready.

3. When you get up the next morning, you can make it directly, the surface of the fermented batter is full of pores, and the inside is also honeycomb-shaped.

4. Smear some cooking oil on the board, dip your hands in cooking oil, and the fermented batter does not need to be exhausted, and it is directly taken to the board to be sorted into long strips.

5. Divide the dough into small pieces, and divide them according to your favorite size.

6. Take a piece of flour, press a nest in the middle, wrap some puff pastry, and tighten the mouth. The dough is relatively soft, and you need to dip the dough in oil on your hands so that it doesn't stick to your hands.

7. Put away the dough and roll it into an oval shape by hand. If you want to roll it with a rolling pin, the rolling pin also needs to be brushed with a layer of oil.

8. Fold the sorted dough in half from the middle. Just tidy up the alignment by hand.

9. Roll up the dough from one end and flatten it vertically into a circle. Make all the pancakes in turn.

10. Brush a thin layer of oil in the pot, put in the oil cake, and start to cook over medium-low heat. Because it is a dough that is relatively cooked, it does not need to be a minimum heat, and a medium-low heat is fine.

11. Sear one side until slightly yellow, turn over and continue to burn. Sear until golden brown on both sides.

The crust of the freshly made cake is crispy on the outside, and the tissue inside is very soft, even at night, it is still soft, and the texture is also very strong, and the green onion is full of fragrance. The same method can also be used to make bean paste cakes, or purple potato cakes.