How to make Northeast scallion pancakes

High-gluten flour 300g

Supplementary Ingredients

Vegetable oil 30g, salt 4g, chopped green onion 20g, peppercorns 8g

North-eastern scallion pancake Step 1

Heat water with high-gluten flour or semolina one by one and form a dough

Step 2

Cover the dough with cling film and allow to rise for 20 minutes at room temperature. Knead for 20 minutes until the surface is smooth, then divide into equal pieces

Step 3

While the dough is molassing, mix together the vegetable oil, salt, pepper and green onion with a little bit of flour

Step 4

Sprinkle dry flour on a flat surface, and roll out one piece of dough into a large sheet, the thinner, the better

Step 5

Spread the flour on the surface of the dough and mix with the water in the third step. Apply the green onion oil in step 3

Step 6

Roll up the dough from one side of the sheet, and roll it into a long strip

Step 7

Be careful of the green onion when you roll it up. Don't apply too much green onion oil so that it won't come out when you roll it up

Step 8

Pinch the two ends of the roll up tightly, and then roll up the roll up to form a round disk shape from one end. Pinch the ends of the roll and roll it into a disk shape. Gently roll it out with a rolling pin to form a slightly thicker pancake

Step 9

Preheat an electric pie pan or non-stick frying pan over low heat and place the pancake on top to cook over low heat. Gently slam the pancake as you turn it over to help with the layering process

Step 10

Flip one side of the pancake over and turn it over to the other side, and then turn it over to the other side, so that it's golden brown on both sides.

Cooking Tips

Pepper is added to enhance the aroma

Hot water is hot, the flour is basically 90% mature, so it will be cooked very quickly

This is the first time I've ever cooked a cake.