Can you point me to the classic recipe for scallion pancakes?

First of all, prepare the ingredients: flour, boiling water, cold water, salt, minced green onions, cooking oil.

Production steps] 1: Add an appropriate amount of edible salt to the flour, stir the flour and edible salt evenly, add boiling water to the flour and mix the dough until the dough is kneaded into a dough, cover the basin with a layer of plastic wrap, and put the dough in a warmer place to rise for about ten minutes.

2: After the noodles are finished, cut the green onion into chopped green onions, then put it in a bowl and add salt, chicken essence, thirteen spices, seasonings (according to your taste), sesame oil and stir for later use.

Three: Roll out the noodles into slices, then spread the prepared green onions evenly on top and roll them up.

Four: Then divide the rolled dough into several equal parts, knead it into small balls, and then roll it into a cake shape.

Finally, pour oil into the pan, put the rolled scallion pancakes into the pan, and scoop them out when both sides are golden and serve.

This scallion pancake is ready, isn't it very simple, this scallion pancake is very convenient, if you also like to eat, be sure to try it.

Can you point out the classic practice of scallion pancakes, I think this is very simple, send the dough, and then change it to a flatbread, when there is a singing, put a little salt on the green onion, put less salt, and bake out the cake very.

Scallion pancakes. Ingredients: 500 grams of flour.

Accessories] chopped green onion, 100 grams, salt, oil, pepper powder.

How to make it】1Mix the flour and water evenly, knead into a dough, and knead into long strips;

2.Put in the green billet, roll it out into a slice, and brush it with oil;

3.Mix the chopped green onion, salt, oil and peppercorns, sprinkle evenly on the round slices, roll out the balls, and sear them in a pan until golden brown.

The method of making scallion pancakes is very simple, first put five percent of the dried yeast on the noodles and mix them with warm water to make them twice as large, then cut the green onions into chopped green onions, put 20 to 30 grams of flour, and blanch them with hot oil to stimulate the fragrance. Roll out the good dough into a flatbread, smear the scallion oil, sprinkle a little dry flour to prevent oil leakage, fold and roll it out in three folds, and then fold it three times to roll it out, then roll it up, cut it into a small agent and flatten it into a small cake, smear the pan with oil and put the cake, and then smear oil on the cake to lock in the moisture, and brand the scallion pancake with golden brown on both sides, crispy on the outside and soft on the inside.

Materials:

2 shallots, all-purpose flour, yeast, salt, a small amount of oil.

Method

1.Add a small amount of oil, yeast and salt to the flour and knead it into an oil dough.

2.Under three agents, each of which is rolled into a round dough of equal size.

3.Sprinkle shallots on top of each dough and roll out three doughs on top of each other to form a piece of cake.

4.Put a little oil in the oil pan, cook it slightly over low heat, and cook it until it is cooked.

Tips

Less oil is healthy...

Yes, scallion pancakes are usually made with leavened dough, and the fermentation process will make the scallion pancakes more fluffy, elastic and have a better taste. Generally, to make scallion pancakes, you need to mix flour, yeast, water and other materials, knead it into a dough and leave it for a period of time to ferment, then add chopped green onions, roll it out into a dough, coat it with scallion oil and fry it. The yeast that makes the dough decomposes carbohydrates and degrades proteins in the dough, causing the dough to ferment, resulting in the production of septic carbon dioxide, which makes the dough swell and soften.

In this way, the taste of making green onion rolling oil cake is better, and it is very popular with people.

1 All need to be steamed for a while, which will make the dough more chewy.

Main dough ingredients]: 250 grams of flour, about 160 grams of warm water (this dough can make three servings).

Puff pastry ingredients]: 25 grams of flour, 50 grams of oil, three sections of green onions, three slices of ginger, one star anise, one cinnamon, 10 grams of Sichuan pepper.

Ingredients: 10 grams of chives, 10 grams of salt.

Method:1Knead the flour in the main dough with warm water until smooth (try to be as soft as possible).

2.Cover with a damp cloth and let rise for 20 minutes.

3.Make the puff pastry while resting the dough: put the green onion and ginger and other spices into the oil pan and turn on low heat, stir-fry until the spices are browned and the fragrance seeps into the oil.

4.Remove all the seasonings from the oil, pour the oil into 25 grams of flour and make a puff pastry after it has cooled a little. Prepare chopped green onions at the same time.

5.Divide the dough into three portions. Take one portion of dough and roll it into large slices.

6.Brush the surface of the dough sheet with a layer of puff pastry and sprinkle with salt and chopped chives.

7.Fold the dough sheet like a folding fan, either wide or narrow, and don't need to be too neat.

8.After 5 minutes of resting, roll up from the right hand end and stretch the noodles with your left hand as you roll, so that the number of turns is as many as possible.

9.Once rolled, press the finish under the dough, flatten it and set aside to let it rest for 15-20 minutes. This is the time to move on to the next dough.

10.Roll out the risen dough into large discs.

11.Grease the pan, fry the dough over low heat until one side is slightly browned, brush the other surface with oil and turn over.

12.Turn the dough in the middle to heat it evenly, and brush a small amount of oil every time you turn it, so that the fried cake will be very oily and crispy.

The fastest scallion pancake method, no dough, crispy on the outside and soft on the inside, cold but not hard, too time-saving.

Grasshopper daily sharing: Today I will share the delicious recipe of scallion pancakes.

It's okay, but the fermentation is softer.

1.Prepare an appropriate amount of warm water, add 3 grams of mother-effect powder, and shake the basin to melt the mother-effector.

2.Melt the mother, add flour to knead the smooth dough, put it in a warm place and cover it with plastic wrap, so that the dough can fully develop to double the size.

3.For the dough that has good effect, use your fingers to weigh some flour, insert a hole, and the dough will work in place without retracting.

4.The dough with good effect is vented, kneaded and smoothed again, and then cut into small pieces.

5.Begin to roll out the small ingredients into a thin crust with an appropriate amount of thickness.

6.This is a rolled dough, which is about the thickness of the back of a knife.

7.Remove the dried leaves from the chives and wash them well.

8.Finely chop the shallots.

9.Add salt and oil.

10.Add an appropriate amount of salt and mix well to make scallion oil.

11.Sprinkle the scallion oil evenly on the dough, be sure to be even, otherwise the salt will be uneven.

12.Then use a knife to cut the scallion oil, and use the knife to cut half of the dough with the middle of the dough is connected.

13.There is a knife-wide distance between the two cuts.

14.Then fold the dough in the middle, 15In folding dough, stack all the dough on top of each other.

16.Stack the finished scallion pancakes and press the air leaks around to prevent oil leakage.

17.Press with a rolling pin and roll it out a few times. Makes the dough more even.

18.After the electric cake stall is preheated, put in the scallion pancake embryo, fry slowly over low heat, and turn off the power twice in the middle until it is golden brown.

19.After the cake is golden brown, turn over and fry on the other side. It is also fried in the same way until golden brown.

20.In this way, the fried scallion pancakes do not leak oil, and they are delicious and soft.

Materials. 100 grams of chives.

250 grams of water.

100 grams of glutinous rice flour.

100 grams of low-gluten flour.

50 grams of chive leaves.

100 grams of diced ham.

6 grams of sugar. Salt 5 grams.

3 grams of monosodium glutamate (optional).

1 egg. Half a gram of pepper (optional).

Preparation of chive pancakes.

Wash the chives.

Second, leave a little green onion leaf and chop it into minced pieces, and keep the green onion white and green on the top for later use.

Prepare 100 grams of ham meat, if you don't have it, other similar ones can be substituted, and the ham sausage is no problem.

Cut into small cubes and set aside.

Put the green onion white and green onion into a wall breaker or grinder, add 250 grams of water, beat into green onion water and set aside.

Pour the beaten green onion puree into the basin, add flour, glutinous rice flour, egg liquid and stir well, add seasonings to increase the taste, here is to say, do not like to eat salty cakes, you can slightly reduce the amount of salt, because I have so many recipes, some friends will say salty, difficult to adjust, I think it is better to remind here.

To make the flavor good, add the diced ham and chopped green onion leaves and stir well.

The adjusted batter can only be used after half an hour to an hour, and the batter will be softer and more delicious.

Use low heat to heat, it must be a small fire, if you use a high or medium heat, the surface will be scorched quickly, and the inside is still very powdery.

When it is fully ripe, put the cake on the cutting board and change the knife into a triangular shape.

Ingredients: Ingredients.

Whole wheat flour. 200g

Excipients: edible oil, appropriate amount of salt.

Appropriate amount of water, appropriate amount of old flour fertilizer.

20g chopped green onion.

40g baking soda.

10g steps.

1.Take a certain amount of whole wheat flour and add a small piece of old flour to mix slightly.

2.Add an appropriate amount of water, mix into a dough, cover with plastic wrap, and let it wait for fermentation.

3.After 8-10 hours of fermentation, the dough is finished and a small amount of baking soda is added to neutralize the acidity of the dough. Knead it slightly and let it rise again for 10 minutes.

4.Divide the dough into two parts, and use a rolling pin to form a dough cake about 1 cm thick and about 30 cm in diameter.

5.Spread a small amount of cooking oil on the surface of the dough and sprinkle with chopped green onions.

6.Roll up from one side, chopped green onion and vegetable oil side side in, until the whole dough is rolled up.

7.Roll into a snail shell-like dough.

8.Roll out the dough with a rolling pin and shape the dough into an appropriate size according to the diameter of the pan.

9.Brush the upper and lower sides of the electric baking pan with an appropriate amount of vegetable oil to prevent sticking.

10.After the electric baking pan is preheated, put the dough in and cover the pan tightly.

11.In about 4-5 minutes, the dough is fully cooked. Remove the finished dough and cut it into pieces and serve on a plate.

12.The sliced dough cake is slightly crispy on the outside, soft on the inside, and rich in green onions, making it a delicious staple food.

Tips: Make your own old flour fertilizer: Every time you ferment the dough, you can leave a small piece in a plastic bag and put it in the refrigerator room, which is "old flour fat". The next time you make pasta, add flour fertilizer to replace yeast or baking powder when mixing noodles to improve fermentation efficiency.

Since the Han Dynasty in China, the bread made of flour is divided into two types: fermented and non-fermented.

The green onion dough cake is soft and delicious.