How do I make scallion pancakes?

Nowadays, fewer people make pancakes at home.Pancakes This is because making dough is time-consuming, and it's also difficult to know how to...Make pancakes. However, the feeling of eating pancakes you've made yourself can make you more interested in learning how to make dough and then learn how to make pancakes.

How to make pancake dough

Methods for making pancake dough

There are many ways to make pancake dough, and the most common method is to use warm water, but other methods can also be tried.

1. Warm water dough method: Use warm water between 40 and 50 degrees to make dough. This type of pancake has distinct layers, is easy to roll out, and is not elastic.

2. Egg dough method: Add eggs, oil, sugar, and appropriate amount of water when making dough. Generally, 1 pound of flour requires 300 grams of egg liquid, and the oil is 1/4 of the egg liquid.3. Oil dough method: Use more oil to make dough. For 1 pound of flour, you need to add 200 grams of water and 100 grams of oil. 4. Boiling water dough method: Use boiling water to add flour, mix and stir, then add a small amount of cold water. At this time, the dough is half cooked.Tips Another point about making dough is to decide the water temperature according to the season.

How to make homemade pancakes

Ingredients

Preparation

500g flour, scallions, 300g water, a pinch of salt, and appropriate amount of vegetable oil.

Method steps

1. Add warm water to the flour and mix until a forms. Then knead the dough, and let it rest for 15 minutes. 2. Chop the scallions and add a little salt, oil, and flour. Mix well, and divide the rested dough into 100g small pieces.

3. Roll the small pieces into circular pieces and brush with the scallion oil. Then fold in both directions and cut into strips. Do not cut into segments at both ends.

4. Then spread them out and roll the cut strips into a circular shape, then flatten them into a pancake shape.

5.

Flat pan

Heat a little oil in a medium-sized pan. Place the pancake and cook until golden brown, then flip and brush with oil. Repeat about 3 times until cooked through.

Tips

The water temperature for making dough is about 50 degrees, and the oil temperature in the pancake pan is about 200 degrees.How to make filled pancakes Ingredients

300g medium flour, 150g water, 3 tablespoons of fine sugar, a pinch of salt,

Corn

20g oil, 1 tablespoon of yeast powder,

Pork

appropriate amount,Dried scallops appropriate amount,Shiitake mushrooms a little, red pepper, chopped green onions.Method steps 1. Wash the pork and chop it into mince. Add oyster sauce,Soy sauce, Cooking wine, sesame oil, and

Sichuan peppercorns;

2. Then add an appropriate amount of starch and Mushrooms, Mix well, and marinate for about 10 minutes;3. Soak the shiitake mushrooms in hot water until softened, and wash the dried scallops clean and soak them in water. 4. Cut the soaked shiitake mushrooms into strips, wash and break the dried scallops, and cut the red pepper into strips. Chop green onions and set aside.

5. Put the ingredients into the pork mince and mix well to make pancake filling.5. Mix 500g flour, 150g water, 3 tablespoons of sugar, a pinch of salt, and 1 tablespoon of yeast powder until a dough is formed. Cover and let it ferment for 1 hour. 6. Divide the dough into small pieces, roll them into circular pieces, and then wrap them with the appropriate amount of meat filling, and pinch them into

Bun

shape. Then slightly flatten the seam to make a pancake shape.

7. Add an appropriate amount of oil to the flat pan, and place the pancake in it. Cook over medium heat until golden brown, then flip and add a little water, and steam until the water is absorbed.

Tips

Adding a little water makes the pancakes less dry and hard, and prevents them from burning easily.Steamed buns Then, fold the edges downwards and gently flatten into a disc shape;

7. Add a small amount of oil to a pan, place the dough, cook over medium heat until golden brown, flip and add a little water, and steam to cook.

Tips

Adding a little water will prevent the buns from becoming too dry and hard, and also prevent them from burning.