low gluten flour
How to Make Scallion Pie
Add 2 grams of salt to the flour, pour in the hot water and stir with chopsticks while pouring. Stop adding water once you’ve mixed it into flotsam. Knead the dough again. Knead the dough to the level of three light, dough light, hand light and pot light.
Then cover it with plastic wrap and set it aside for 30 minutes to let the dough wake up and relax a bit.
While the dough is rising, we chop the shallots into small pieces and set aside.
Put the dough on a silicone mat sprinkled with dry flour, knead it a few times and divide it into 8 small doses. Roll out the dough with a rolling pin as thinly as possible.
Brush the rolled out dough with oil and sprinkle with salt and chopped shallots.
Roll out the dough from the top and bottom to the middle, pinching the roll tightly and stretching it a bit.
Then roll up the dough from the left and right ends to the middle, fold the two lumps of dough over each other, press the dough gently with your hands to flatten it, and roll it out with a rolling pin.
Brush a layer of oil in a pan heated, into the pastry in a low heat slowly, and so one side of the bottom out of the golden brown, and then turn over and continue to burn, until both sides are golden crisp can be pan, about 2 minutes on each side of the burn, pay attention to turn often do not paste the bottom.
Now made crispy outside of the scallion cakes, soft inside, especially fragrant, with congee and soup are very praise ah!