SCALLION PANCAKES 葱油饼 (CŌNG YÓU BǏNG)

Now we’ve cleared up the methodology in making the pancakes, let’s head up to the recipe!

INGREDIENTS

DOUGH
– Flour (Farina grano tenero tipo 00) 400g
– Boiling water 80ml
– Room temperature water 120ml
– Corn oil 25ml

FLAVORED FLOUR-OIL MIXTURE
– Salt 1 teaspoon
– Five spices powder 1 teaspoon
– Sichuan pepper powder 1 teaspoon
– Flour 1/4 cup
– Chopped scallion 1/4 cup
– Hot corn oil 35g

DIRECTIONS

DOUGH
– Gradually add boiling water into the flour meanwhile stir the flour to make sure it mixes with the water evenly. Then add the room temperature water to form a dough. Rest the dough for 20 minutes.
– Add the oil and knead it into the dough. At the beginning it may seem mission impossible. But keep kneading for 1 minute, you will see the dough absorbing all the oil and becoming more moist.
– Divide the dough into 7-8 pieces. Roll each piece long and flatten it with your palm. Dip it into oil and place it in a flat pan to rest overnight (or at least 2 hours).

FLAVORED FLOUR-OIL MIXTURE
– Mix salt, five spices powder, Sichuan pepper powder and flour together. Lay the chopped scallion on top.
– Heat the oil to burning hot and pour on the scallion.
– Stir the mixture until it has a smooth texture.

SCALLION PANCAKE
– Take one dough and roll it flat and thin. Brush a layer of the flour-oil mixture on the surface and fold it back into a ball shape dough.
– Rest it for 20 minutes to let the gluten relax again.
– Roll up the dough gently into a thin paste. Try to keep it as round as possible, however it is not a must 😛
– Heat a flat pan over medium-low. Work with one pancake at a time. Place the pancake in the pan, when there are bubbles popping up, keep pan-frying for 20-30 seconds then turn it over and cook the other side for another 30 seconds.
– Check the bottom frequently to prevent from burning. Take it off the heat once it is golden brown and crispy on both sides.

Two characters tell that you’ve made a good scallion pancake:
1: Golden brown color on the surface with a tiger skin pattern. It is called 虎皮 (Hǔ Pí)
2: Crispy on the outside with crumbs falling when folding it. We say it is 酥掉渣 (Sū Diào Zhā)

Showing you the inner structure of the pancake. Thanks to the flour-oil mixture, we have layers inside, carrying lot of flavors.

A step-by-step tutorial is available on my instagram highlight “🥞Scallion Pcake“. Enjoy cooking! 😃