How to make scallion pancakes

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  1. Flour , yeast, water and knead into a soft dough.Cover with a damp cloth or film to ferment.(It takes about 2 hours in summer)

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  2. When fermented to about twice the size, take it out and knead it smooth.After inhaling, cover and wake up for fifteen minutes.

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  3. Adjust the oil noodle sauce: three teaspoons of flour, appropriate amount of salt, pepper powder, allspice, Add cooking oil to make a flowable paste and set aside.

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  4. Chop green onions and set aside.

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  5. Roll out the risen dough on the panel into a dough about 3 to 4 cm thick., spread the prepared oil noodle sauce evenly and sprinkle with chopped green onion.

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  6. Roll up from the edge from the inside out, sealing the two ends without exposing the green onion.Squeeze it into three sections by hand, seal both ends of each section, twist it into a rotating column by hand and press it down into a round shape.

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  7. Brush some water on the upward side, dip it in sesame seeds and press it flat with your hands.

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  8. Roll out the cake into a cake embryo about 3 cm thick, and let it rest for ten minutes.

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  9. Heat a pan, add oil, change to low heat, and place sesame seeds face down.Put the cake base in and cover the pan.When the surface swells up, turn it over and use a spatula to flatten it slightly.Then cover the pan and cook until both sides are golden brown.Remove from the pan and serve on a plate.