How to make scallion pancakes

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  1.Pour 130 grams of 90-degree hot water into the flour (let it cool slightly after boiling), and stir while pouring with a spatula.

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  2. Knead it into a basically smooth dough with your hands.

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  3. Cover with plastic wrap and rest for one hour.

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  4. Cut the dough into 4 equal parts.

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  5. Flatten each portion into a small cake.

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  6.Wrap the dough with plastic wrap and continue to rest for 10 minutes.

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  7. Continue to roll the cake into a relatively thin rectangular piece, and brush it evenly with a layer sesame oil.

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  8.Sprinkle with salt and white pepper or cumin, and then sprinkle with a layer of chopped green onion.

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  9. Roll the dough into a long strip.

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  10.Plate it again, and tuck the last end in the middle to form a plated pancake.

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  11. Wrap in plastic wrap and let it rest for 10-15 minutes.

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  12. Flatten the woke pancake and gently roll it into a 4 mm thick scallion pancake.

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  13. If you make too much crust, you can stack the crusts together through plastic wrap.Store frozen.

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  14.When eating, put the pan on medium heat to preheat for a while, no need to put it oil, put the scallion pancake directly on top.Flip once one side is a little translucent and fry both sides for a total of 2-3 minutes, flipping 2-3 times in the middle.

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  15.Finished product