A scallion pancake is a frequently made snack food in northern families, appearing on breakfast and dinner tables. Even with just a side dish like a plate of potato shreds or pickled radish, they can 'wrap everything' together, and the whole family enjoys it, crispy and delicious.

The ingredients used for scallion pancakes are just flour, so the quality of the flour directly affects the taste of the scallion pancake. The pancake dough doesn't need to be 'proofed' (leavened); you can simply mix it with water. The way you mix the dough is the most crucial part, and there are quite a few little tricks involved.Otherwise, using cold water to make dough is called 'dead dough', though it's very tough and chewy, but it tastes very hard and is difficult to digest. Using hot water to make dough is called 'steamed dough', it's very soft and delicious, but lacks the chewiness of the pancake, which is not suitable for wrapping soup.Therefore, when making scallion pancakes, you should only use hot and cold water to combine them, to achieve a crispy and soft texture. Pancake masters often do this, sharing a recipe for scallion pancakes.

Scallion Pancakes

The ingredients used: 400g flour, about 200g water, 5g salt (1 spoonful), 3 scallions, 1 spoonful five-spice powder, 1 spoonful black sesame, and a little salt.

First step: Pour about 1 pound of flour into a bowl and divide it into two parts. Boil some water, and pour it over half of the flour while it's hot, stirring it into a paste with chopsticks.

Second step: The other half of the flour is mixed with water, and it is mixed evenly. Add water little by little, don't add too much, then mix the two parts together.

Third step: After mixing the two parts of the dough together, pour about 2 spoonfuls of oil into it, mix evenly, and let it rest for 10 minutes.

Fourth step: During the resting process, we make scallion oil. Heat 4 spoonfuls of peanut oil, cut the scallions into pieces and fry them over a small fire until they are golden brown, then remove the scallions. Scallion oil is ready.

Fifth step: In a bowl, put the chopped scallions (about 3 scallions) into it, add 1 spoonful of black sesame, 1 spoonful of five-spice powder and black pepper powder.

Sixth step: On a cutting board, sprinkle some flour, knead the rested dough into a smooth dough, and roll it into a large dough sheet. First, spread a layer of scallion oil, then spread a layer of flour, and evenly sprinkle the chopped scallions, five-spice powder, black pepper powder, black sesame, and a little salt.

Seventh step: Roll the dough sheet into a long strip, cut it into about 2-ounce pieces, and pinch the two ends to prevent the scallion oil from leaking out.

Eighth step: Stand the long strip up and flatten it, then roll it into a pancake about the size of a plate. Don't roll it too thin.

Ninth step: In the electric griddle, brush with oil, put the dough sheet into the electric griddle, bake for about 4 minutes on both sides, or just bake one side until it's golden brown.

——Old Jing says——

1. For scallion pancakes to be delicious, with a just right degree of softness, softness and crispness, you must combine 'proofed dough' and 'dead dough' to achieve, which is a long-standing family experience of making pancakes. As long as the dough is well made, you can bake it in any way and it will taste good.

2. You can add the finished scallion oil and mix it with flour to make oil dough, or you can spread a layer of oil and a layer of flour, both are the same, if you use oil dough, the pancake will be easier to form layers.

3. When rolling up the dough sheet, you can twist it like a twisted (ma hoa - twisted hemp rope), which will make it more soft and crispy, and the layers will be more.

4. The seasonings can be chosen according to your own taste, the simplest is just to add salt.

Cooking skills are limited, please teach me more, eat and play, see you tomorrow.

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