Multi-layer chopped green onion pancakes

1

Add hot water to the flour at about 70 degrees and dough to about 80%, then pour a little room warm water and stir evenly and knead into a smooth dough. Waking the dough and preparing other things.

2

Wash the chives and cut them into pieces.

3

At this time, divide the dough into two portions, roll one portion into thin slices, roll it into a square shape as much as possible, and then brush with oil.

4

Sprinkle with chopped green onion and salt.

5

Then cut 2 thirds in the top and bottom thirds respectively.

6

Then fold one-third of the sides in the middle, and then fold the bottom up.

7

Then turn the folded side over to the center point.

8

Then fold the face according to the previous method

9

Then fold the last piece according to the folding method, and then stretch and pinch it tightly into a round shape.

10

Then make the second one. After the second one is finished, roll out the first one into a pancake shape.

11

Heat a pan or electric cake pan, brush with some oil, add the cake blank, cover the lid and fry over medium heat.

12

One side changes color and turns over.

13

Both sides are golden yellow and ripe when they bulge slightly. A fall will help clarify the hierarchy.

14

Serve it with millet porridge, lettuce and side dishes as a good choice for breakfast or dinner.

1. The key to delicious pancakes is to make dough. The dough should not be hard. The water temperature should be based on climate and regional differences. In summer, when the water is soft in alkaline areas in Hebei Province, the water is relatively soft.
Use room temperature water. In winter, it is good to use warm water at around 30 degrees to make noodles. In areas with hard water in the north, it is best to make noodles with boiling water or make noodles with warm water, or warm water.
The dough can be delicious even if it takes a long time to wake up. The dough always depends on the temperature, wakeup time, water quality and hardness of the dough. Above me is Beijing
Regional dough method.

2. Tips for multi-layer pancakes are delicious. This is the way to make pancakes made with this folding method. If the oil is rarely sprinkled with flour on the top layer, it will be easy to make pancakes.
Better.

3. Heat, heat is also the key to the delicious pancakes. My sister-in-law often says, why can't I make them delicious? They just make them very good, but they are very hard when I make them.
Ah. Why is it that the same noodles, the same oil, and the same pot is not delicious? In fact, the key is the heat. The cakes are usually turned over and set quickly
Turn it over, brown it, and then check if it is bulging, and it is cooked. This is the best time to eat it out of the pot. If you keep frying, the cake will lose too much water
The points become hard.

4. A friend said that I have also paid attention to the same noodles and the heating of the pancakes. They still taste very hard. I think that's because you are too much.
I became more diligent and kneaded the dough vigorously. Just make the awakened noodles directly. If you knead the noodles repeatedly, it will become more vigorous, and then not only will it not be easy to start.
The layer also tastes hard.

Friends, pay attention to the above points. Whether you make homemade pancakes or chopped green onion pancakes, you will become a master!