Home-style gluten pancakes and scallion pancakes

1

Add 60 taels of warm water to a pound of noodles, a little refined salt ~ pour the water slowly ~ Use chopsticks to quickly stir the flour into a noodle shuttle.

2

Mix into dough and simmer for a while.

3

Divide the dough into six dough ingredients ~ knead and place on a tray ~ Cover with a wet towel and soak for half an hour.

4

Make a thin pastry ~ the ratio is 1:1 - 1/2 oil, add half a tael of flour and stir well for later use.

5

Take a piece of dough and roll it into a rectangular dough sheet ~ evenly apply the thin pastry on the dough sheet ~ Apply evenly.

6

Stack it from one end ~ the more layers the better.

7

Hold both ends of the dough and shake it up and down ~ slowly stretch the dough ~ start rolling it up from one end.

8

Pan into a round cake shape ~ Place it on a tray to soak for a while.

9

Roll it into a round cake of the right size and soak it for a dozen minutes.

10

Heat the pan and pour in the appropriate amount of oil ~ start to pancake ~ turn the cake color and immediately ~ drum up and turn again ~ bake until both sides are golden yellow.

11

When taking out of the pan, stand the cake and beat it a few times to make it more layered and loose.

1. When step 6 is completed, let the dough rest for a little while longer; this makes stretching the dough easier and prevents it from breaking. 2. You can skip making the oil paste; applying oil directly is also fine. 3. You must control the heat well when pan-frying. If the fire is too high, the pancake will burn; if it is too low, the pancake will become dry. We usually use high heat; if it feels too hot, you can lift the pan away from the fire. Rotate the pancake constantly to ensure even heating. It is generally cooked once the layers puff up. 4. If you want scallion pancakes, sprinkle chopped scallions during step 5. (In other words, sprinkle whatever you like.)