How to Make Scallion Pancake
Pao Salt Coiled Pancake Buns How to make it tasty? What ingredients and steps are needed for making Pao Salt Coiled Pancakes at home?Ingredients？Cooking Guide Website The editor provides a simple recipe and step-by-step guide for making Pao Salt Coiled Pancakes, helping novice cooks achieve delicious results.
Introduction to Ingredients for Pao Salt Coiled Pancake
Main ingredients:
Regular Flour(200 grams) Hot water (as needed) Pao salt (as needed) Westar Corn germ Oil (as needed) Green onion (2 stalks)
Steps to make Pao Salt Coiled Pancake:
1. Prepare all the required ingredients: Westar corn germ oil, flour, pao salt, and green onions.
2. Pour hot water in a circular motion into the flour.
3. Stir with chopsticks until it forms a shaggy dough.
4. Knead to form a smooth dough; cover with plastic wrap and let it rest for at least half an hour, or longer if the temperature is low. At lower temperatures, appropriately extend the time.
5. Clean green onions and cut into fine pieces.
6. Knead the rested dough evenly, then roll it into a cylindrical shape.
7. Cut the cylinder into four equal portions.
8. Take one portion and knead evenly, then flatten it into a thin round sheet.
9. Spread an appropriate amount of Westar corn germ oil on the flat round.
10. Brush the oil evenly with a brush.
11. Sprinkle pao salt and spread it uniformly.
12. Scatter green onion flakes.
13. Cut the large round into even thin strips, being careful not to cut through the edges.
14. Gradually roll up from one side.
15. Continue rolling until all are done.
16. Twist slightly before rolling up completely.
17. Place the seam at the bottom and press flat with your hand.
18. Brush a small amount of corn germ oil on the surface.
19. Let the prepared dough rest for another 15 minutes.
20.Fry in a non-stick pan Brush an appropriate amount of corn germ oil on the pan, then place the rested dough and fry over low heat.
21. Fry until both sides turn golden brown.
22. Here is the finished product.
23. Shake out to form individual strips; the taste is excellent!
2Tips:
Rising of the dough is crucial for achieving a soft texture in the pancakes. The rising time can vary depending on local temperature, I let it rise for over an hour because it was very cold in Northeast China.
Add water gradually when kneading; using slightly warmer water works well too. I usually use hot water that's quite warm to the touch,To make a soft dough for frying pancakes. Throughout the process, keep heat low.
Cook over low heat throughout.
