Carbohydrates can bring us great satisfaction.

In noodles, the carbohydrate content is the highest, and the most favorite among all noodles is scallion pancakes. Many friends have previously feedback that they can't make scallion pancakes, they won't come out neatly and they are very dry. Today, I will share a detailed recipe for making scallion pancakes with you.

Homemade Scallion Pancakes (with a foolproof method for perfect layering)

Ingredients: 500g of flour, 320ml of warm water (hot water), appropriate amount of edible oil, appropriate amount of cornstarch, appropriate amount of salt

Tools: Flat bottom pan

Step 1: Making the Dough

Add flour and water to make dough, stir into a dough mass, knead into a smooth, slightly soft dough, cover with plastic film and let it rest for half an hour.

❤ The dough’s hydration level is relatively high, when kneading, you can apply some edible oil to prevent sticking. If it’s difficult to knead into a smooth dough, cover it with plastic film and rest it for 10 minutes before kneading, which will make it easier to knead smoothly.

Step 2: Resting the Dough

Resting the dough is essential. After sufficient resting time, the dough will be more soft and have excellent extensibility. You can pull it out to make a long strip.

Step 3: Shaping the Dough

After resting the dough, don't knead it, just shape it into a dough cylinder and cut out 4 dough pieces.

❤ After resting, kneading will make the dough too tough, and the dough will be a bit hard when baked. The size of the dough pieces should be relatively large when shaping them, you can cut out 4 or 6 dough pieces.

Step 4: Making the Dough Pieces

Take out one dough piece and flatten it, cover the other dough pieces with plastic film, use a rolling pin to roll out the dough into a rectangular dough sheet, evenly coat with a layer of oil, cut three slices on both sides, leaving the largest part unused, and then stack the dough pieces one by one, using the largest part of the dough to wrap the rolled dough, and tighten the seam.

❤ Dust a little dry flour on the cutting board to prevent sticking.

❤ Oil mixture recipe: Heat the edible oil or pour the hot oil onto the flour, add salt and five-spice powder to season, and stir until it becomes a fine oil mixture.

Step 5: Rolling out the Dough Pieces

After all the dough pieces are made, take out the first dough piece and roll it into a dough sheet with a certain thickness, use even force to roll it on both sides to ensure that the layering is beautiful and uniform.

Step 6: Making the Scallion Pancakes

Preheat the flat bottom pan over medium heat, brush with oil, place the dough piece, cover with a lid to bake, when the surface becomes colored, brush with oil and flip it over, bake until the surface is golden brown, flip it over and bake until both sides are golden brown, and you can take it out to eat.

❤ Shake the pan gently in the middle to ensure even heating and uniform layering.

❤ Use a spatula and rolling pin to squeeze the dough when it's almost done to help with layering.

❤ Cover the lid while baking, this high-temperature sealed environment can maximize the retention of the moisture in the dough, and the resulting pancakes will be soft and delicious.

❤ Use a clean cloth to cover the pancakes when they're out of the pan, so they won't harden when cooled.

Conclusion: The freshly baked pancakes are soft with many layers and not greasy. You can roll them up with vegetables or meat and dip them in sauce – they are very delicious.

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