How to Make Scallion Pancakes

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

Note: This staple food recipe does not offer scaled-down or scaled-up versions. The quantities below are selected as the most suitable for beginners:

Pour 400g of flour into a bowl. Use half the cold water and half the hot water to mix the dough until it forms crumbly strands. Knead it by hand into a smooth dough ball. Cover with plastic wrap and let it rest for 40 minutes.
When there are 10 minutes left until the dough is ready, check the Oil Paste Recipe (hot oil paste yields better results).
Do not knead the rested dough again. Press it down slightly, then divide it into four equal portions using a horizontal cut and a vertical cut.
Roll each portion into a ball and flatten it into a pancake roughly the same size as your electric griddle. Take 1/4 of the oil paste and spread it evenly over the surface of the pancake.
Cut along the radius of the pancake from the edge to the center. Roll the pancake up from the outer edge into a cone shape. Pinch the tip of the cone tightly to prevent the oil paste from leaking out.
Press down on the pointed tip of the cone to flatten it, then roll it out again into a pancake roughly the same size as the electric griddle (approximately 3mm thick).
Preheat the electric griddle and apply a thin layer of cold oil (heat the pan first, then add cold oil). Place the rolled-out pancake onto the griddle. Brush a little oil on top of the pancake and spread it evenly (to lock in moisture). Cover with the lid.
Cook over high heat for one minute. Open the lid, flip the pancake, and cook for another minute.
Repeat the above steps until the pancake is fully cooked.

Finished Product

If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.