Extra Flaky Scallion Pancakes #streetfood #asianfood

Details

Description

Made this scallion pancakes, 葱油饼 and they turned out super crispy and flaky! They're my favorite kind of pancake to make, especially when I have a bunch of scallions in the fridge. You all should definitely give them a try!

Scallion Pancake

Dough Ingredients:
230g warm water (approximately)
1/4 tsp yeast
45ml oil
Pinch of salt
350g all-purpose flour

Oil Paste:
50g all-purpose flour
1 tsp salt
60g oil

Other:
1 bunch of scallions, chopped

Method:
In a large bowl, mix all the dough ingredients together and knead until the mixture comes together. Cover and let it rest for 15 minutes.

After resting, knead the dough again until it becomes smooth.

Divide the dough into 6 equal portions. Cover and let them rest for 1 hour.

While waiting, prepare the oil paste by mixing together the flour, salt, and oil. Set aside.

Lightly oil your work surface. Take one piece of dough and roll it out into a round sheet. Spread about 1 tablespoon of oil paste evenly on top, then sprinkle a generous handful of chopped scallions.

Cut the dough as shown in the video, roll it up from one end, seal the sides, and press the dough from the outer edge toward the center to seal it.

Cover the prepared dough portions and let them rest for 15 minutes.

After resting, take the first dough and gently roll it out into a thin round sheet. The thinner you roll it, the flakier and crispier the pancake will be. (It’s okay if some scallions fall out)

Pan-fry the pancake over medium heat until both sides are golden brown and crispy.

Remove from heat and serve immediately with your favorite sauce. Enjoy!

Notes:
Different brands of flour absorb water differently. Adjust the dough with more water or flour if it feels too dry or sticky.

For the best flaky and crispy texture, don’t skip the dough resting steps or the oiling process.

The thinner you roll the pancake, the flakier and crispier it will be. Don’t worry if it seems too thin, it’s part of the process!


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