How to make egg pancake?

Egg pancake is a common type of pancake. If you make it yourself, you need to make it according to the ratio of flour and water. Using high-gluten flour will make the pancake more chewy. You also need to control the temperature during the production process.

Ingredients:

1 pound of high-gluten flour, 33 grams of pepper salt. 262 grams of warm water at about 30 degrees (the water temperature in winter is 40-50 degrees), 20 grams of mixed oil (14 grams of refined lard, 6 grams of salad oil), 5 grams of green onions, and 5 grams of white sesame seeds.

Ingredients 1: 240g all-purpose flour, half a cup of boiling water, half a cup of cold water, salt to taste

Ingredients 2: 6 tablespoons of lard or salad oil (lard is fragrant, salad oil is also OK, if you don’t have lard, you can use sunflower oil, which is also good)

Production process:

1. Put the flour into a container, add boiling water, stir while adding, and mix evenly into snowflake shape;

2. Then add cold water and knead until it forms a dough. Sprinkle flour on the chopping board and continue kneading until the surface is smooth;

3. Wrap it with plastic wrap and let it sit for 30 minutes;

4. Roll the dough into a large square sheet, brush with a thin layer of oil and sprinkle with salt;

5. Fold the dough into a long strip like a fan;

6. Roll up the long strip and twist it into a circle. Let the dough rest for 10 minutes and then flatten it;

7. Heat a frying pan over low heat, put the pancake in and fry over medium heat (while constantly patting and squeezing the pancake surface);

8. Fry one side until golden brown, then fry the other side. While the first side is being fried,

9. Put the second one in and fry it. You can eat it when it’s done.