How to make delicious hand-pulled pancakes

Hand-pulled pancakes have become quite popular in recent years. Many small vendors on the street can make hand-pulled pancakes. Hand-pulled pancakes taste fragrant and have certain nutritional value. They contain ham and some vegetables, and have good nutritional effects. Of course, in order to ensure nutrition and hygiene, we can make hand-pulled pancakes at home. Now let’s learn how to make delicious hand-pulled pancakes.

How to make delicious hand-pulled pancakes

Ingredients: 250g flour, 2 eggs, some oil, some salt, some warm water

Steps : 1. Prepare the ingredients: two eggs, green onions, and flour. 2. Place the flour in a bowl, leaving a hole in the middle, beat the eggs in, add appropriate amount of warm water and salt. (Remember not to add too much water) 3. Knead into dough. Add some peanut oil when kneading the dough so that your hands won’t get dirty. 4. Cut into sections. 5. Roll it into a thin dough. 6. Fold them up 7. Roll them into a circle 8. Flatten them with a rolling pin 9. Pour oil into a pan, turn on low heat, put the rolled noodles into the pan, and fry until both sides are golden brown. It's ready to serve.

Dough method

1. Type of flour;

2. How to knead the dough. The two together determine the final suitable water temperature. There are several types of flour to choose from when making pancakes: a) flour specifically for pancakes; b) bread flour of a specific brand; c) certain brands of high-quality snowflake flour and some types of flour.

There are several ways to make hand-pulled pancakes: 1. Kneading the dough by "pure hand" 2. Kneading the dough with a "double-action, double-speed spiral dough mixer" 3. Kneading the dough with a "mixer" 4. Kneading the dough with a "simple dough mixer" (the so-called simple dough mixer refers to the machine used to make steamed buns, noodles, dumplings and wonton wrappers) 5. Kneading the dough with "manual + dough pressing machine" Among them, the kneading methods 1, 3, 4, and 5 generate very little heat during the kneading process, so the water temperature should be appropriately increased to make the dough softer.

You can use lukewarm water in winter and warm water in summer. (I suggest you not to use very hot water, otherwise, the pancake you make will have the same taste as scallion pancake. I will explain the reason in the taste requirements later.) As for method 2 (dual-speed double-action spiral dough mixer), during the kneading process, the dough is stirred violently and generates a lot of heat. The temperature of the kneaded dough will be much higher than the room temperature. Therefore, it is sufficient to use cold water when kneading the dough.

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