How to Make Scallion Pancakes Crisper and More Fragrant

Sesame Oil Pancakethe pancake. makes
75 grams of flour and 75 grams of sesame oil are mixed together, then seasoned with salt to form a softer oil dough.
Take the remaining flour and mix it with an appropriate amount of boiling water. Afterward, add some cold water and knead until you get a very smooth dough. Let it rest for a while, then roll it into a long strip and cut it into 50 small pieces. Place each on a greased board, gently stretch them into round strips, and press them to about 13 cm long, 6.7 cm wide, and 3 mm thick. Then, with the left hand, lift one end of the dough sheet, use the right hand to lift the other end simultaneously, quickly flip the dough over, and flick it twice on the board to make a uniformly thin layer about 23 cm long, 5 cm wide, and 3 mm thick. Spread about 30-35 grams of sesame oil filling and 20-25 grams of chopped green onions, along with 2.5 grams of lard, in the center of each sheet. Starting from one end, roll it into a cylinder and seal both ends. Stand them upright on the board to form the raw Sesame Oil Pancake. raw dough pieces.
Use an oven with a diameter of about 50 cm. Place a heated iron plate inside and spread oil over it, then place Sesame Oil Pancake raw dough pieces on the plate, face down. After about two to three minutes, when the surface turns slightly yellow, flip each piece, use your palm to press them into round pancakes about 10 cm in diameter. Brush with another layer of oil and bake until the base turns golden brown, then turn over again for baking. When both sides are golden, move the plate with the pancakes away from the heat source, place them upright against the oven wall (with the surface facing the wall, the bottom towards the flame), cover with the iron plate, and bake for another 1-2 minutes. Brush a layer of oil on the top surface of each pancake and remove from the oven to serve.