Baked Scallion Pancake

Baked Scallion Pancake

Introduction:

"The onion oil cake with strong onion flavor is crisp. It's crisp. It's not clear. Take a good look at Lao Yang's recipe, and we can conclude that one is the reason for the lack of oil, and the other is the reason why the onion is too wet. Next time, we must make good corrections and strive for success! "

Production steps:

Step 1: heat the flour and knead it into a smooth dough, which is softer than steamed bread. Wash and cut shallots and dry them thoroughly.

Step 2: divide the dough into three parts, take one part and roll it open, sprinkle salt, edible oil and chili oil, and squeeze the side of the dough to the middle evenly.

Step 3: Sprinkle with scallion and roll up.

Step 4: roll up from one end.

Step 5: close the mouth below, sprinkle sesame seeds, press flat, roll open, don't use too much force.

Step 6: oil pan, low heat pancake, both sides golden.

Step 7: take out the pieces and eat them while they are hot.

Materials required:

Flour: 300g

Scallion: 50g

Hot water: 150g

Chili oil: right amount

Sesame: right amount

Salt: right amount

Note: 1, hot water knead out of the onion cake will be more crisp. 2. The scallions must be dried. If there is water, the noodles will stick together.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: other