In this fast-paced era, a bite of hot scallion pancake is not only a gentle soothing for the taste buds, but also a beautiful interpretation of a simple and happy life. Have you ever been fascinated by the golden crispy, soft and layered scallion pancakes? Today, let me take you to unlock a new realm of scallion pancake making - no need for cumbersome scalding steps, just master two stunts, and easily enjoy the taste of home!
Prepare the ingredients:
Plain flour, salt, warm water, cooking oil, peppercorn powder, chopped green onion
Here's how:
1. Today I will share with you a method of scallion pancakes, which are particularly soft and chewy, and rich in layers, so you can make very delicious scallion pancakes without hot noodles. We prepare 300 grams of flour, high gluten, medium gluten can be, add three grams of salt to increase gluten, 200 ml of warm water, water temperature 50 to 60 degrees, it can be slightly hot to the touch, the dough is particularly soft with this water temperature and out, the cake will not be hard when it is cold, stir into a dough flocculent, add 20 ml of cooking oil, knead it into a soft and smooth dough, because we add more water, the dough will be more sticky, we brush the oil on the bottom of the basin and the good dough, cover with plastic wrap and seal the dough for more than 40 minutes, It can also be refrigerated at night and refrigerated to rise.
2. Next, let's make puff pastry, 30 grams of flour, add three grams of salt, then add one gram of pepper powder, 40 ml of hot oil, first blanch the noodles and stir evenly, then add the prepared green onions and stir evenly for later use, so as to prevent the green onions from being fried too mushy.
3. Next, we put the awakened noodles directly on the cutting board, roll them into long strips, and put down four noodles.
4. Then apply a layer of oil on the board, press the dough into a large dough sheet with a thickness of about 3 to 4 mm by hand, and then evenly apply a layer of puff pastry, leaving a small fan at the bottom, do not apply puff pastry, this is to better knead the edge, and then use a scraper to cut a radius and roll it up, do not stretch it during the rolling, and then knead the edge and bottom.
5. Next, we flatten the dough with our head down, so that the green of our cake is ready, and cover the finished green blank with plastic wrap for a second time and relax for ten minutes, so that the cake is softer and easier to roll.
6. Apply a layer of oil on the board, press the cake blank by hand to keep the texture unchanged, and then use a rolling pin to roll it out evenly, about 2 to 3 mm, and roll it up with a rolling pin.
7. Our electric baking pan is fully fired, the oil temperature is 60% hot into the cake blank, and then brush a layer of oil on it, lock the moisture, cover the lid and simmer for 15 to 20 seconds, when the time comes, we open the lid and turn over, because the cake is particularly thin, and the temperature of the electric baking pan is very high, so it is easy to cook, we cover the lid and simmer for 15 to 20 seconds, and open the lid again to get out of the pot.
8. Due to the short baking time, the moisture of the cake is retained, so the cake will be particularly soft, so try it if you like.