Scallion Pancake, 葱油饼



INGREDIENTS

350g All-purpose flour
1 cup boiling water
1/4 cup cold water, or as needed
1 teaspoon vegetable oil

70g All-purpose flour 
1 teaspoon sea salt
1/4 cup chicken fat/ pork lard (melted)
3 tablespoons vegetable oil
4 green onion, trimmed and very finely chopped (about 2/3 cup)
Vegetable oil for frying

INSTRUCTIONS
  1. To make the dough, place the flour in a mixing bowl. 
  2. Slowly pour in boiling water while stirring clockwise with a pair of chopsticks until large flakes have formed. 
  3. Add cold water, 1 tablespoon at a time, keep stirring until there is little or no dry flour on the bottom of the bowl. 
  4. Dust both hands with a thin layer of flour. Press and work the dough flakes together by hand to form a dough ball. The dough should slightly stick to the bowl when you lift it.
  5. Turn the dough out onto a lightly floured board and knead it gently, adding a little extra flour as needed, until the dough is as soft as an earlobe.
  6. Add a teaspoon of oil to a clean bowl and wipe with paper towel to coat the bowl with oil. Place the dough in the bowl and cover with plastic wrap or a damp towel. Let the dough rest for 30 minutes.
  7. While the dough is resting, make a thin paste by mixing together in a small bowl the flour, salt, chicken fat (lard or shortening), and oil. 
  8. Set the green onions next to the paste.
  9. Divide the dough into 6 equal portions and roll each portion into a smooth ball. Working on 1 piece at a time, keeping the other portions covered so that they do not dry out. 
  10. With rolling pin roll the ball out into a strip, as thin as you can without tearing the dough, about 45-cm long. 
  11. Smear one-sixth of the paste on top of the strip and sprinkle one-sixth of the green onions all the way down the strip.Roll up the strip from one of the long sides to form a rope, and then pull this rope gently to form a strand 60-cm long. 
  12. Coil the strand until you have a flat circle, like a cinnamon roll. 
  13. Repeat with the rest of the dough and paste until you have 6 circles.
  14. Roll this circle out into a 20-cm disk. Repeat with the rest of the strands until you have 6 disks.
  15. Heat a flat frying pan over medium-high heat and then film the bottom with oil. As soon as the oil is hot, place a bread in the pan. 
  16. Cook until the bottom is golden. Flip and cover, until the other side turns golden too. 
  17. Remove to a plate lined with paper towels and keep the bread warm in a 120 degrees C oven for up to 20 minutes.
  18. Cut each pancake into 6 or so wedges and serve warm.

Zannnie

Deelish Recipes explore interesting food recipes appreciated by people in our modern society. From a first-person perspective on her experiences dining in her favourite restaurants, to homemade uniquely developed recipes, to interesting and creative cookbooks, Zannnie is giving you best and exciting recommendations for what you should explore next in this ever-evolving culinary world.

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