Will eating scallion pancakes make you fat? How to make delicious scallion pancakes

Scallion pancakes can be made into pancakes with different flavors by adding many kinds of seasonings or vegetables. They look golden in color and are very tempting. They are very soft and sweet to eat, and the lingering fragrance makes people want to continue eating them next time. Will eating scallion pancakes make you fat? This is probably a problem that many girls are worried about. Let's learn more about it carefully!

Contents of this article

1. Will eating scallion pancakes make you fat?

2. How to make delicious scallion pancakes

3. Tips for making scallion pancakes

Will eating scallion pancakes make you fat?

You can clearly see that the calories in fried dough cakes are not low. We eat more than 100 grams of fried dough cakes. So if you calculate it that way, it seems that the calories in fried dough cakes are really high.

If the oil is good, it will not affect your body. On the contrary, bad oil not only contains a lot of carcinogens, but also easily forms inert fat when it enters the body. That is to say, it is not only difficult to lose weight, but also will not help you provide energy when you are starving. This is a problem with the oil. Whether you gain weight depends on the size of your pie and your own physique. The weight of a healthy person should remain basically unchanged in years (except for growth). It should be noted that if you want to lose weight, you must eat breakfast. Breakfast generally has low calories and can boost your metabolism throughout the day. An example is that if you eat breakfast in the morning, you will be hungry at noon.

How to make delicious scallion pancakes

1. Knead the flour and warm water into a smooth dough, divide it into two parts, and relax it for 20 minutes.

2. Cut the scallions and luncheon meat into small pieces.

3. Luncheon Meat Version: Roll the relaxed dough into a dough sheet, brush it with a layer of vegetable oil, sprinkle with pepper, luncheon meat and a pinch of salt, and roll it into a long strip as shown in the picture, then wrap the strip into a round cake. Roll it out slightly to make it thinner and rounder.

4. Scallion version: Roll the relaxed dough into a dough sheet, brush it with a layer of vegetable oil, sprinkle with pepper, chopped scallions and a pinch of salt, cut two cuts on each side, and fold it as shown. Then roll it slightly thin.

5. Roll out the dough.

6. Heat the pan with oil, put the dough in and fry over medium-low heat until both sides are golden brown.

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Tips for making scallion pancakes

1. The best water temperature for kneading dough is 60-70℃

The temperature of the water used to knead the dough determines the hardness of the finished product. The "hot dough" method, which uses boiling water to pour into the dough, produces the softest texture. If the dough is kneaded directly with cold water, the finished product will be easier to dry and hard after cooling. However, the dough made entirely with the hot dough method lacks chewiness, so it is best to use water at 60-70℃ for kneading.

2. Making scallion oil stuffing will taste better than wrapping scallions directly

Most of the scallion pancake recipes circulating on the Internet directly wrap raw chopped green onions into the dough, but scallion pancakes are not baked for long, and the chopped green onions in the pancake will not have time to release their aroma. However, this problem can be solved by mixing the chopped green onions with hot lard and seasoning them to make scallion oil filling in advance.

3. Relax the dough

During the kneading process, the flour will develop gluten. If you fry the dough directly, the gluten-forming dough will become as tough as rubber and will be a failure. Therefore, the kneaded dough must be left to stand for a while. Only after the dough has relaxed will the finished product be crispy on the outside and soft on the inside.

4. Applying "paste" is more layered than applying "oil".

The layers of scallion pancakes come from repeated folding. Before the first fold, remember to apply a layer of shortcrust pastry on the dough. The shortcrust pastry will separate the layers and naturally form beautiful layers. This method is more effective than simply applying lard to separate the dough.

Science Classroom - The scientific principles behind "puff pastry"

Shortcrust pastry is made by frying flour in oil, wrapping it in dough and heating it. When the water in the oil evaporates, the flour particles will spread out, forming gaps and layers in the dough, creating a "crispy" texture.