This issue guide: Don't just use water and flour for scallion pancakes, add another ingredient, the pancakes will be crispy and soft inside, with plenty of sesame and scallion flavor.

Would you like to ask, what are the main staples people eat for breakfast? I don't know if everyone likes to eat scallion pancakes? When it comes to scallion pancakes, the editor really likes to eat them. Using flour and forming it, roll it into a pancake and put it on an electric pancake pan. A simple pancake, crispy skin, especially soft inside, a bite of it is really fragrant!

Usually, scallion pancakes are made with water and flour. Today, we’re sharing a new way to eat, adding another ingredient, the pancakes will be crispy and soft inside, with plenty of sesame and scallion flavor. They don’t need complex methods, they’re tastier than buns and pancakes. I always eat at least four pancakes when I make this pancake. Let's take a look at the specific method below!

Teach you how to make a sesame scallion dough pancake at home

Sesame Scallion Dough Pancake

Ingredients

80g white sesame seeds, 2 eggs, 230g water, 5g yeast, 500g flour, 20g flour, 1 small spoon of salt, 1 small spoon of flower powder, 30g hot oil, a bunch of scallions, appropriate amount of edible oil.

Procedure

1 Prepare 80g of raw white sesame seeds, first rinse them with water, use a colander to filter out the water.

Filter out the water

2 Put the rinsed sesame seeds and 2 eggs into the bowl, stir until mixed, then pour into a food processor, add 230g water, and process it into a fine sesame paste.

Process sesame into paste

3 After processing the sesame paste, pour it into a large bowl. Add 5g of yeast, first mix it well, then add 500g of flour in batches, and mix it well each time.

Add flour in batches

4 After stirring into a flocculent state, knead into a smooth, medium-soft dough. Cover it with a lid or seal it with plastic wrap and place it in a warm place to ferment until it doubles in size.

Knead smooth dough

5 In another bowl, add 20g of flour and 1 small spoon of salt, add 1 small spoon of flower powder, and gradually add 30g of hot oil while stirring until emulsified. After mixing, the oil paste is ready.

Make oil paste

6 Prepare a bunch of scallions, chop them finely.

Chop scallions

7 Sprinkle a lot of dry flour on the board, and knead the fermented dough, release the air, then use a rolling pin to roll into a rectangular dough about 1 cm thick.

Roll into a rectangular dough

8 Evenly smear a layer of oil paste on the surface of the dough, sprinkle chopped scallions on it, and gently press down.

Sprinkle scallions

9 Roll it up from one end, with the interface facing down, divide it into pieces of equal size.

Divide into small dough pieces

10 Take each dough piece, pinch the two ends to prevent oil paste from leaking out. Then grasp the two ends with both hands and twist them in opposite directions several times.

Twist in opposite directions

11 Place it on the board, flatten it, and then use a rolling pin to roll it into a round pancake about 1 cm thick.

Roll into a round pancake

12 Preheat the electric pancake pan, brush with oil, and then put the pancake embryo into it, brush a layer of edible oil on the surface to lock in the moisture of the pancake.

Brush oil on pancake surface

13 Cover with a lid and cook over medium heat for 3 minutes. After 3 minutes, flip it over and cook for another minute. Every time you flip it, cover it with a lid and repeat twice.

Flip pancake

14 Cook until the two sides of the pancake are golden yellow, and you can quickly bounce back when pressed, indicating it's cooked. This sesame scallion dough pancake is ready!

Cooked sesame scallion dough pancake

——Yang's saying——

The pancakes are crispy on the outside and especially soft inside, and a bite of them is full of sesame and scallion flavor. If you like sesame, you’ll definitely like this pancake. Every time I make this dough pancake, I eat at least four pancakes. If you like it, please collect it!

Note: You must pinch the two ends of the small dough pieces tightly to prevent the oil paste from leaking out, affecting appearance.

Here is Yang Food, Yang.