Exclusive Scalded Dough Pancake

Kneading the dough is key; the dough must be very soft for the pancake to have a good texture. Adding an egg and an appropriate amount of salt can increase the dough's elasticity.

When kneading the dough, use more than half boiling water at a temperature above 90 degrees, and the other half with cold water, then mix into large clumps of dough.

Knead into a smooth dough and let it rest for 30 minutes.

Next, prepare the pastry. Add an appropriate amount of dry flour with a little salt, then pour in cooked oil.

Stir evenly until it reaches a consistency just like in the picture.

Knead the risen dough to remove air.

Roll it into a large pancake and evenly brush a layer of lard on top.

Then roll it into a long strip and cut it into dough pieces of uniform size.

Seal the edges to prevent the oil pastry from being squeezed out while rolling.

Roll it into a thin pancake base; the thinner it is, the more layers the baked ice will have.

Preheat the pan and start placing the raw dough discs in.

The pancake is heated on both sides, and if one side of the pancake puffs up while cooking the other side, it will be cooked in about 2 minutes per pancake.

Let's try it first, it's so crispy it crumbles, very fragrant, and the crust falls off with just a touch.

Because I added a little salt when making the flavored oil pastry, this cake tastes very flavorful and is extremely fragrant.

Multiple layers of puff pastry, and if you like rolled pancakes, you can add some shredded potatoes and scallion sauce, and it will be perfect.

Do any of you want to eat something?

It's still cleaner and more hygienic to make it yourself, so if you want to eat it, start making it.

Homemade methods are for reference only.