The scallion pancake, crispy on the outside and tender on the inside, is fragrant, and is the first choice for breakfast in many people's hearts! However, many people make it at home, but they can't always make the kind of flavor that is sold outside, either too hard or not crispy.

Today, I will share with you a secret of scallion pancakes and noodles, to ensure that the cakes you make are crispy and dregs, and they are better than those in the breakfast shop!

First, let's prepare the ingredients for the noodles:

Plain flour 300 g

180 degrees hot water 0 grams

Cold water 50 g

Salt 1 g

Yeast 1g (optional)

Now it's time to witness the miracle!

To make the scallion puff pastry: Pour oil into the pan, add the green onion, ginger slices and Sichuan peppercorns, fry until browned, then remove. Pour the fried scallion oil into a bowl, add 2 tablespoons of flour and stir well, and the fragrant scallion oil crisp is ready!

Noodles: Add 30 g of salt to the flour, then pour in the hot water, stirring with chopsticks to form a flocculent shape while pouring. When the dough is not hot (about 0 degrees), add yeast (if you want the cake to be softer, you can add it), and then add cold water to knead into a smooth dough. Cover with plastic wrap and let rise for 0 minutes.

Roll out the cake: Divide the dough into small evenly sized pieces, roll it into thin round cakes, spread it with the scallion puff pastry you made earlier, sprinkle with salt and pepper and chopped green onions, then roll it up like a folding fan, and then gently roll it into a cake shape.

Pancakes: Heat a pan, brush with a thin layer of oil, add the cake base, and fry over low heat until golden brown on both sides.

The fragrant scallion pancake is ready, take a bite, the outside is crispy and tender inside, and the green onion is fragrant, which is so satisfying!

Tips:

When mixing the dough, the water temperature should be well controlled, not too hot, not too cold, so that the warm water and dough can make the gluten better formed, and the cake will be softer.

The resting time should be sufficient, so that the dough can fully rise, and the cake will be more fluffy and delicious.

When panning the cakes, use low heat, so as to ensure that the cakes can be heated evenly, and fry until golden brown on both sides, crispy on the outside and tender on the inside.

What do you think? Isn't it simple? Have you learned?

Hurry up and try it, and don't forget to submit your homework in the comment area when you're done!