Baked Scallion Pancake-You Are Foodie

By Patricia
15

Baked Scallion Pancake

Must have a taste: the origin of scallion cake, in the early agricultural society, almost every household worked in agriculture, and scallion cake was one of the best snacks for farmers. Because scallion was a readily available crop in the countryside, farmers ate scallion cake made by their dear wife as snacks in their spare time after farming in the field. Scallion cake can make scallion fresh and sweet without choking taste, and can even taste flour fragrance. Now let's make a scallion cake that can pull a silk for one hour!

Main Ingredients

flour appropriate amount

Auxiliary Ingredients

Chives A moderate amount of

While frying, beat the cake surface with a shovel, so that you can separate the layers.

Step 1 . Add warm water to the flour and stir it into snowflakes.

Step 2 . Knead it into three gloss dough. Leave it for more than 20 minutes and cook it.

Step 3 . Good dough is smoother and softer.

Step 4 . Take a piece of dough and make a big pancake. Sprinkle salt and pepper evenly. This step depends on your taste.

Step 5 . Apply a layer of oil and sprinkle with shallot foam. Press it.

Step 6 . Cut it one by one with a knife. Do not cut it off at the edge of the arc.

Step 7 . Then roll it up from one end. Roll into long strips.

Step 8 . Then roll the strip from one end. Roll it to the end and squeeze it in the dough roll.

Step 9 . Flatten it and make it into a round cake. It's better to be thin or thick. It depends on the individual.

Step 10 . Finally, fry it over low heat until both sides are golden. If it is thicker, fry it more.

Step 11 . The finished product is out of the furnace.

Step 12 . You can really pull out the silk!

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