Golden silk scallion pancake

I had to say a few words of thanks before I posted the post. It was the world of delicious food that allowed me to find another joy in life. I learned a lot here and met many friends. It is no exaggeration to say that it has added a lot of happiness to my family life. Every time I come out from the kitchen, I see the surprised eyes of my family and friends, and I feel a sense of accomplishment to see how satisfied they look after eating. The hand-grabbed golden silk cake released today was specially made for Xia Duohe, a good friend I met here: ) My sister made it because she is from the northwest and rarely eats the taste of her hometown while studying in other places. She has always promised to make a pasta for her. Although this cake may not necessarily be the taste of her hometown, I hope she can feel the warmth and wish her all the best! At the same time, I would also like to thank Lao Yang Kitchen, Da Shao Shao, Shi Yan, Facing the Sun, Xi Ma Gardenia and other good friends who have always helped me and supported me. Thank you for your encouragement! Shanshan is here to wish everyone a happy New Year's Day, and then a happy New Year!

Recipe Recommendations

white flour appropriate amount
green onions appropriate amount
boiling water appropriate amount
salt appropriate amount
edible oil appropriate amount

onion
fried
ten minutes
simple

Steps for Golden silk scallion pancake

Add water and mix dough to make hot dough. Wake for about ten minutes, and then knead into a smooth dough. Remember to cover it with a damp cloth or basin during the awakening process to prevent it from drying.

Kneak the dough and make it about the size of the usual pancakes. You can also try making one first.

Sprinkle with thin flour, roll the ingredients into a cake skin, evenly spread with cooking oil, sprinkle with salt and chopped green onion.

Then fold the cake crust in half, and then use a knife to cut into strips of the same thickness as shown in the figure. Pay attention to not cut the arc edges, and the cutting spacing is three to five millimeters.

Open the cut cake crust and roll it up in the tangential direction until it reaches the end.

After rolling it, plate it again according to the following diagram and re-plate it into a round cake blank.

Just wrap it like this, and press the last part of the long embryo under the rolled circle.

Then gently press it with your hand, and then roll it out with a rolling pin. Don't use too much force, roll it until it is dead. Just roll it out slightly. It doesn't need to be too thin, just about seven or eight millimeters thick.

Add the base oil to the pan, heat it to 50 to 60%, and add the rolled cake blank and fry it over low heat until both sides are golden brown.

This is basically enough. Don't flip it too often. You can shake the bottom of the pot.

Let's put it on the plate and put it out of the pot. Can we see if it's okay?

Use chopsticks to pick it up and see if there is a lot of silk? Eat a bite that is crispy on the outside and tender on the inside. It has a strong aroma of green onions and is very delicious.