very simple crispy layered scallion pancakes ~ highly recommended 超简易版外酥内嫩葱油饼 ～ 强推

ingredients (makes 5)

dough
250g all purpose/pastry flour
4g sea salt
140-150g boiling water

filling
shallot/cooking oil, as appropriate
chopped spring onion, as appropriate

食材（可做 5个）

面团
普通面粉 250克
海盐 4克
开水 140-150克

内馅
葱头油／食油、适量
葱花、适量

Directions/做法

pour boiling water into flour and mix quickly with chopsticks
allow to cool slightly
将开水一口气倒入面粉
用筷子快速搅拌和面 once dough has cooled slightly, knead till you get a soft pliable dough (no need window pane stage)
cling wrap and rest dough for 30 mins
待面团稍冷却后，即可揉面至光滑 （无需揉出膜）
包上保鲜膜、松弛 30分钟 divide dough into 5 equal portions
面团分割成 5等份 place dough cut side facing up and roll out as thinly as you can
spread with shallot oil and sprinkle with chopped spring onion
面团切面朝上、擀成面片
抹上葱头油、撒上葱花 roll dough as illustrated
面片如图卷起 grab both ends of dough tightly and stretch dough out with gentle stretching movements
双手捏紧面团两端，轻轻将面团拉松、拉长  roll dough up from both ends towards the centre, then stack one roll on top of the other
flatten dough slightly
cling wrap and allow to rest for 20 mins
面团从两端往中间卷起、将一头叠上另一头
面团略压扁
盖上保鲜膜、静置 20分钟 roll dough out gently just before frying
(do not press dough too hard and flat so that the layers will be obvious after frying)
下煎锅前将面团擀开
（切勿用武力、也切勿擀太扁，否则会影响起层） brush oil onto heated pan and fry pancake using medium heat
热锅刷上冷油、以中火煎饼 flip over when golden brown on one side
一面烙成金黄色后即可翻面 done ～ serve immediately!
就这样！一定要趁热吃哦

Personal notes/温馨小贴士:

– i started off using 140g water, then added water during kneading process by wetting hands (instead of pouring water)
我一开始只用 140克水和面、然后一面揉面、一面将手弄湿揉面（而不是直接在面团中加水）

– the way to crinkle up the pancake is to use your spatula to push up the layers when frying. however if you are not familiar with this skill, just use your bare hands to push up the layers after frying (only thing about this is the layers will not look natural)
起层技巧，在于煎饼时，用铲子铲饼。一边煎、一边铲。不熟悉这技巧的盆友可以在煎饼后直接用铁砂掌将饼推一推，将饼层推起（唯一就不那么自然）