Scallion and Pork Pancake

Scallion and Pork Pancake

　　Preparation Techniques:

　　1. Mix 500g of flour with alkaline water to form a dough crumb, then add water to make a soft dough and knead until smooth. Mix the remaining flour with rapeseed oil to make a flaky dough.

　　2. Shape the dough into a log, divide into pieces, then roll each piece into a strip. Brush a layer of oil on top, stack, and let rest.

　　3. Mince the pork and mix with Sichuan peppercorn powder and fine salt to make the filling.

　　4. Flatten the dough piece, roll it out into a sheet, place the filling at one end, spread it out evenly, sprinkle scallions on top, add a little salt and pepper, then wrap the filling. Brush a layer of flaky dough on the other end, lift the wrapped side with your right hand, roll while pressing, then twist into a spiral shape and press into a pancake shape.

　　5. Bake the pancake in the oven for 25 minutes until both sides are golden brown.

　　■ Features: Golden color, crispy crust, multiple layers, and fragrant filling.