Scallion Pancakes
June 14, 2024
Scallion Pancakes: Detailed Ingredients and Precise Recipe
Ingredients:
300 grams all-purpose flour
5 grams salt
180 milliliters warm water
30 grams cooking oil
50 grams scallions, thinly sliced
Steps:
1. Prepare all ingredients.
2. In a bowl, combine flour and salt. Pour in warm water and stir with chopsticks until it forms a shaggy dough.
3. Knead the dough by hand until smooth. Cover with plastic wrap and let it rest for 30 minutes.
4. In a bowl, combine cooking oil, scallions, and five-spice powder (optional), and mix well to make the oil filling.
5. Divide the rested dough into two equal portions.
6. Take one portion of dough and roll it out into a thin sheet, about 2 millimeters thick.
7. Spread the oil filling evenly over the dough sheet.
8. Roll up the dough sheet from one side to form a cylinder.
9. Cut the cylinder into evenly sized pieces.
10. Take one piece of dough, flatten it slightly with your hand, and then roll it out into a thin pancake, about 3 millimeters thick.
11. Heat a flat pan over medium heat and add a small amount of oil.
12. Place the pancake in the pan and fry until golden brown on both sides.
Tips:
The amount of warm water needed may vary depending on the absorbency of your flour. Adjust as needed.
Be careful not to tear the dough while rolling it out, or the oil filling may leak out.
Do not use too high heat when frying the pancakes, or they may burn.
You can add other ingredients to your scallion pancakes according to your taste, such as eggs, ham, or sesame seeds.
Here are some common questions and answers about making scallion pancakes:
Q: Why are my scallion pancakes not crispy?
A: There are a few possible reasons:
The dough was not rested long enough.
The pancakes were rolled out too thick.
The oil temperature was not high enough.
The pancakes were not fried for long enough.
Q: Why are my scallion pancakes raw inside?
A: There are a few possible reasons:
The pancakes were rolled out too thick.
The pancakes were not cooked long enough.
Q: How do I store scallion pancakes?
A: Scallion pancakes can be stored in an airtight container in the refrigerator for 2-3 days or at room temperature for about 1 day.
I hope this information is helpful.