Multi layer scallion pancake(jian dan zhi zuo de hua yang bing duo ceng lao bing ji qiao duo ceng cong hua lao bing )

Multi layer scallion pancake

Introduction:

"I remember when I was a child, I liked to eat my mother's pancakes, especially the multi-layer scallion pancakes, fragrant, layer by layer, with yellow millet porridge. It was called a fragrance. The scene is still clear in retrospect. Now my mother is getting old. My mother wants her daughter to make this scallion multi-layer pancake that you and everyone like. "

Production steps:

Step 1: add 70 ℃ hot water into the flour and 80% of the flour, then pour a little room temperature water, stir evenly and knead into a smooth dough. The dough wakes up and prepares other things.

Step 2: wash shallots and cut them into pieces.

Step 3: at this time, divide the dough into two parts, roll one part into thin slices, roll it into square as far as possible, and then brush with oil.

Step 4: Sprinkle with scallions and salt.

Step 5: then cut two thirds at the top and bottom.

Step 6: first fold the third of the side in the middle, then fold the bottom up.

Step 7: turn the folded side over to the center point.

Step 8: then fold the dough according to the previous method

Step 9: then fold the last piece according to the folding method, and then stretch the last piece tightly to form a circle.

Step 10: then make the second one, finish the second one, and roll the first one into pancake shape.

Step 11: when the pan or electric pan is hot, brush some oil, put in the cake, cover the pan and fry over low heat.

Step 12: change color on one side and turn over.

Step 13: both sides become golden yellow, slightly puffed up and cooked. A fall is good for layering.

Step 14: out of the pot with millet porridge and lettuce and side dishes as a good choice for breakfast or dinner.

Materials required:

Flour: 250g

Hot water: moderate

Chopped chives: right amount

Vegetable oil: right amount

Salt: right amount

Note: 1, the key to delicious pancakes and noodles, noodles can not be hard, the water temperature should be based on climate and regional differences and noodles, Hebei alkaline areas of water is relatively soft in summer with room temperature water, winter with about 30 degrees warm water and noodles is very good, the northern water quality hard areas hot or mostly boiled water and noodles, or warm water and noodles wake up for a long time can be very delicious, always and noodles to see Temperature, wake-up time, water quality and hardness. Above me is the noodles in Beijing. 2. This is the way to make pancakes. The pancakes made by this folding method have a good opening. It would be better if you sprinkle little oil and flour on the top. 3. Fire, fire is also the key to delicious pancakes, sister-in-law often said, how can I do not taste good, that is, he Mian is very good, I do it very hard. Why the same noodles, the same oil, the same pot, mine is not delicious? In fact, the key is the temperature. Generally, the cake is shaped after being turned over and quickly turned over. After being baked, it is checked and bulged, and then it is cooked. It is best to eat when it comes out of the pot. If you continue to bake, the cake will lose too much water and become hard. 4. Some friends have said that I have paid attention to the same kind of noodles. I have also paid attention to the temperature of pancakes. They still eat very hard. I think you are too diligent and knead the noodles vigorously. Wake up a good face directly on the line, repeatedly in the kneading face will be strong, and then not only not easy to layer, but also eat very hard. My friends, pay attention to the above points, no matter you are making homemade pancakes or scallion pancakes, you will become a master!

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: other

Chinese PinYin : Jian Dan Zhi Zuo De Hua Yang Bing Duo Ceng Lao Bing Ji Qiao Duo Ceng Cong Hua Lao Bing