How to make scallion pancake dough

Many people love to eat scallion pancakes. In addition to its strong onion flavor, they also like its soft texture. If you want to get this soft texture, you must pay attention to the method of kneading the dough when making scallion pancakes. When kneading the dough, you need to use high-gluten flour. The water temperature for kneading the dough should be controlled at around 40 degrees. Moreover, you need to stir the flour with chopsticks while pouring water. Also, you need to be careful not to make the dough too stiff.

1. How to make scallion pancakes and noodles

Ingredients: flour, salt

step:

First prepare high-gluten flour and salt, mix them evenly, the ratio is 10:1. Put water in a pot, heat it until it is slightly hot, and knead the dough. Knead the dough into a ball, apply oil on the surface of the dough, and let it rest for half an hour. After half an hour, the dough is ready to be made into gluten cakes. Divide them into small balls, fry them with oil, and roll them into cakes. Start rolling up from one end into a barrel shape, then coil it up with one end as the center. Leave it for half an hour, roll it into a pancake shape, and bake it. Clearly layered. To make the scallion pancake dough, the first three steps are the same. In the fourth step, add scallions on the pancake! Roll it into a long strip, roll it into a circle with one end as the center, apply oil on the surface, and let it rest for half an hour.

2. Steps to make scallion pancakes

1. The first thing to do is of course to knead the dough. Pour warm water (about 40 degrees) into the noodles little by little, stirring with chopsticks while pouring water. 2. When the dough is a little sticky and clumping, it is ready. The ratio of water to flour is about 1:2. However, because the absorbency of flour is very different, the amount of water also varies. You can only use your own feeling. 3. Knead the dough with your hands. It is best to knead the dough until the surface is smooth, does not stick to the bowl, and is slightly sticky to your hands. This means that the dough is very soft, preferably softer than the roots of your ears. 4. Cover the dough bowl with a wet towel and let the dough rest for about 25 minutes. While the dough is resting, cut the green onions into chopped green onions. 6. After the dough has rested, divide it into tennis ball sized pieces. Then roll the dough into a rectangular skin and apply some oil with salt on it. 7. Then make scallion pancakes. As shown in the picture, first cut four times, then fold it as shown in the picture, and then flatten it with your hands.

8. Use a rolling pin to gently roll the dough into pancakes. Pour a little bit of oil into the frying pan, put the pancake in when the oil is heated, cover the pan and turn to medium-high heat. After the pancake puffs up, turn to low heat. After one side is cooked, turn over and fry the other side. Special note: The key to making pancakes is actually kneading the dough. The noodles must be soft, softer than the earlobe. This degree of softness will make the dough feel a little sticky after kneading, and it will stick to the bowl if it is well-fermented. It doesn’t matter. Just sprinkle some floating flour on the chopping board and rolling pin and it will be easy to handle. So, if it’s too hard this time, just add a little more water next time. After making pancakes once or twice, you will find the feeling and master the essence of making pancakes.