Scallion Pancakes

Ingredients

　　All-purpose flour 500 grams

　　Eggs 3 pieces

Water

300 ml

　　Salt 5 grams

Chinese chives

250 grams

Rice oil

20 ml

Step 1: Mix 500 grams of flour with 300 ml of water and 5 grams of salt to form a dough. Let it rest.

Step 2: Scramble 3 eggs until they are crumbly, ensuring you stir frequently once the oil is hot.

Step 3: Finely chop 250 grams of Chinese chives.

Step 4: Mix the chives with the scrambled eggs and add 20 ml of rice oil and 10 grams of salt. Ensure this mixture is added just before assembling to avoid moisture.

Step 5: Divide into small portions (about 25 pieces for 500 grams of dough).

Step 6: Fill each portion with the chive and egg mixture. Step 7: Seal and shape.

Step 8: Start making the edge, note that this is after I made 8 of them (because earlier ones didn't look as good).

Step 9: Fold another layer on top.

Step 10: Halfway through folding.

Step 11: Complete (remember to place each one carefully so they don't stick together, hahaha).

Tips

When making steamed buns, the flour and water ratio is 100:50. For noodles, it's 100:40. For (Chinese chive boxes), it's 100:60. (A similar ratio works for (scallion oil pancakes)).When making bread, the flour and salt ratio is 100:1, and the flour and sugar ratio is 100:10. You can refer to these ratios.These are conclusions drawn from making various types of dough-based dishes. When making, the ratio of flour to water is 100:40.For (scallion oil)Pancake It also suits a 100:60 ratio. Additionally, when making Bread, the ratio of flour to salt is 100:1, and the ratio of flour to sugar is 100:10. You can refer to this. This is (summarized) from so many (noodle dishes) I have made.These are the conclusions I have drawn.