Pepper scallion pancakes
The salt-pepper scallion pancakes combine the multiple aromas of salt and pepper, scallion oil and sesame seeds. They taste fragrant and crispy. They are really good, except that the salt and pepper are a little salty.
Recipe Recommendations
- green onion appropriate amount
- oil appropriate amount
- pretzel appropriate amount
- sesame appropriate amount
Steps for Pepper scallion pancakes
1
Pour the boiling water from material A into the flour and knead it into hot dough.
2
Mix the flour and salt of material B well, add warm water, and mix into dough.
3
Mix dough A and dough B. If necessary, add a little water in portions during kneading, roll the two dough evenly with your fist into a soft dough, and soak for 30 minutes.
4
Divide the dough into three equal parts, take one part, roll it into a rectangular thin sheet, smear with oil, put chopped green onion, spread evenly, and then evenly sprinkle with salt and pepper and sesame seeds.
5
Start at one end, stack the dough layer by layer, place the layers face up, roll it up from one end, and gently stretch it horizontally.
6
The final harvest is round.
7
Gently roll thin with a rolling pin into a cake blank.
8
Heat the pan over low heat, pour in the appropriate amount of oil, and after the oil is heated, add the cake blank.
9
After branding one side, turn it over, and then branding until both sides are golden yellow