"Chinese pan-fried flatbread with scallion flavor"
Scallion Pancakes (烫面葱油饼)
5
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Prep time 2hrs
Cook time 20mins
Serves or Makes: 3-4 people
Recipe Card
ingredients
For the Dough (面团)
- 7 cups all purpose flour
- 1 cup boiling hot water
- 2 cups room temperature water
- Salt to taste
- 1 tablespoon vegetable oil
Method
For the Dough (面团)
Step 1
Mix salt and the flour. Add the hot water into the flour and mix well.
Step 2
Then add in little by little the room temperature water and mix well.
Step 3
Rub the flour into a dough, and rest it for 30 minutes.
Step 4
After 30 minutes, add in 2 tablespoons of vegetable oil and rub the dough until it absorbs all the oil.
Step 5
Divide the dough into small portions. Roll each one into an oval, press it into a flat shape and dip it into vegetable oil.
Step 6
Rest all the small doughs for 2 hours.
ingredients
For the flour-oil mixture (油酥)
- 2 tablespoons all purpose flour
- 1 teaspoon five spice
- Salt to taste
- 2 stalks scallions
Flour-oil mixture (油酥)
Step 1
Put all the dry ingredients in a bowl. Leave the chopped scallions on surface.
Step 2
In a small pan, heat up the vegetable oil. Once there is smoke coming up from the oil, remove it from the fire and pour the hot oil on the chopped scallions.
Step 3
Mix everything well for later use.
Cooking the Pancakes
Step 1
Take a small dough and roll it into a thin and flat pasta.
Step 2
Spread a thin layer of the flour-oil mixture on top of it and roll it up into a “new” dough.
Step 3
Roll the new dough into flat and pan fry it using low-medium fire.
Step 4
Pan fry each side for 45 second. Take it out once the surface turns into golden brown color.